Deep-Dish Hunter’S Pie

• 1-1/2 pounds potatoes, peeled and cubed
• 3 garlic cloves, minced
• 1/4 cup milk
• 1 tablespoon butter
• 1/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup sliced fresh mushrooms
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon butter
• 2 cups cubed cooked venison
• 1-1/2 cups beef broth
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• 1/3 cup shredded cheddar cheese
• 2 tablespoons minced parsley

1. Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside.
2. 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.
3. 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.
4. Bake, uncovered, at 350u0b0 for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.

potatoes, garlic, milk, butter, rosemary, salt, pepper, mushrooms, carrots, onion, green pepper, butter, beef broth, thyme, ground nutmeg, allpurpose, cold water, cheddar cheese, parsley

Taken from www.tasteofhome.com/recipes/deep-dish-hunter-s-pie/ (may not work)