Recipe: Hunter's Pie

Hunter's Pie is my variation on the old favorite, Shepherd's Pie. As you might guess, the main variation is venison instead of ground beef. I also top mine with coarse-smashed potatoes with the skins on (instead of whipped potatoes like Mom makes). This is a very quick-fix meal and is a good staple year round. Enjoy!

Filling:
1 lb venison, cubed in 1/4" cubes
1 half bell pepper, diced
1 half small onion, diced
1 can sweet corn, drained thoroughly

Smashed potatoes:
3 medium Russet or red potatoes
6 oz grated cheddar cheese
2 tablespoons butter
1/2 cup sour cream

salt
pepper
garlic powder
olive oil

Baking dish: I use a baking dish that is about 6" x 9"x 2 1/2". You could probably use a wide bread pan, a 1 1/2 quart casserole, or some similar dish. As long as you don't go too much larger on the size, you should be fine without modifying the recipe. At most, you may need to add another potato to the recipe.

Filling:
Prepare the meat, seasoning with salt, pepper, and garlic pepper. Brown in a skillet using a small amount of olive oil. In a separate pan, saute the onions in a small amount of olive oil until they begin to clear. Add the bell pepper and continue to saute until the peppers soften. Mix meat, onion, bell pepper, and corn together in baking dish.

Smashed potatoes:
Cut potatoes into 1"- 2" cubes, leaving the skins on. Boil in a large pot until they begin to soften. Drain water and return to pan. Add butter and sour cream. Smash potatoes, leaving large lumps, using a potato masher, large fork, or large spoon, making sure butter and sour cream are thoroughly mixed.

Top filling with the smashed potatoes. Top with crushed black pepper. Cover with grated cheese. Place in 350-degree oven for 20 minutes. Serve!


Variations:
Substitute corn with peas and carrots
Saute 1/2 stalk celery with onions and peppers.
Use your favorite marinade on meat (anything with hickory smoke tastes great!)
Use 1/3 cup whipping cream in place of sour cream.