If you need a go-to recipe for fall/winter that isn’t chili- this is it! As always, use whatever meat you have- we have freezers full of venison, so that’s what you will always see me using!

Ingredients

• Meat Filling
  • 2 TBSP butter
  • 1 medium onion- chopped
  • 2lbs ground venison
  • 1/2 tsp Italian seasoning
  • 4 TBSP tomato paste
  • 2 TBSP Kamut flour
  • 1 cup beef broth
  • 1 TBSP Worcestershire sauce
  • 1/2 tsp salt
  • 2 cups frozen veggies
• Potato Topping
  • 2.5 lbs russet potatoes- peeled and quartered
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter
  • 3 TBSP minced garlic
  • 1/2 tsp salt
  • Pepper to garnish

Directions

• Boil the potatoes in a large pan
• Preheat the oven to 375
• While potatoes are boiling, begin meat filling. Add butter to a large saucepan, and sauté onion for 5 minutes
• Add the venison and brown
• Reduce the heat to medium and stir in the remaining ingredients, stirring in veggies last and cook for 5 minutes- stir often 
• Add meat filling to a 9 x 13
• Once the potatoes are done (you should be able to slice them with a knife easily), drain them. Add heavy cream, butter, garlic, and salt in the same pan. Melt and then add potatoes. Mix and remove from heat. Mash potatoes and then add to the meat filling
• Add salt and pepper on top and bake for 30 minutes
• Broil for a few minutes (watch it closely) to brown the potatoes to your liking
• Let it sit for a few minutes before serving

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