Description
A comforting meat pie featuring rich ground venison, earthy mushrooms, and creamy potatoes, encased in a golden crust.
Ingredients
- 1 lb ground venison
- 2 cups potatoes, (1/2-inch diced)
- 1 onion, (chopped)
- 1 shallot, (chopped)
- 1 clove garlic, (minced)
- 1 cup mushrooms, (sliced)
- 1 1/2 cups colby jack cheese, (shredded)
- 2 tbsp unsalted butter
- 2 tbsp olive oil, (extra virgin)
- 1 tbsp French tarragon, (dried)
- 1 tsp parsley
- 1/2 tsp salt
- 1 pie dough or puff pastry sheet, (store-bought)
- 1 egg + 1 tbsp water, (beaten)
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium heat and add the olive oil.
- Add the diced potatoes and cook until lightly browned, about 10 minutes.
- Include the onions, shallots, and garlic, cooking for an additional 5 minutes.
- Push the potatoes to the side, then add the ground venison, cooking until browned.
- Mix everything together, seasoning with tarragon, parsley, and salt.
- In a separate small skillet, melt the butter and sauté the mushrooms until browned, about 6–7 minutes.
- Transfer the venison and potato mixture to a pie plate. Top with the sautéed mushrooms and shredded cheese.
- Carefully place the pie crust over the filling and pinch the edges around the pie plate.
- Cut a few small holes in the top to allow steam to escape, then lightly brush the crust with egg wash.
- Bake the meat pie for 40–45 minutes or until the crust is golden brown. Let cool slightly before serving.
Notes
Consider using a variety of mushrooms for richer flavor. You may also add seasonal vegetables or a splash of cream for a creamier filling.
