Ingredients
1-1/2 pounds potatoes, peeled and cubed3 garlic cloves, minced1/4 cup milk1 tablespoon butter1/4 teaspoon dried rosemary, crushed1/2 teaspoon salt1/8 teaspoon pepperFILLING:1 cup sliced fresh mushrooms1 cup sliced carrots1/2 cup chopped onion1/4 cup chopped green pepper1 tablespoon butter2 cups cubed cooked venison1-1/2 cups beef broth1/4 teaspoon dried thyme1/8 teaspoon ground nutmeg3 tablespoons all-purpose flour3 tablespoons cold water1/3 cup shredded cheddar cheese2 tablespoons minced parsley
Preparation
Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.
