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Hunter’s Pie

This is your classic Hunter’s pie, at least to what I grew up with. It’s quick to throw together, freezes well, reheats well, and is well loved. This is a great meal to make a few of and freeze for nights when you don’t want to or don’t have time to make dinner!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 250kcal


  • 1 pound ground venison or any other wild/domestic ground red meat
  • 2 cups tomato sauce
  • 2 cups frozen mixed vegetables
  • 1 teaspoons salt
  • 2 teaspoons oregano
  • 3 cups good mashed potatoes, Meaning they’re well salted, and you’ve added your fair share of butter and milk or cream. I leave the skins on, ain’t nobody got time to peel potatoes around here (Try making them in the Instant Pot!)
  • paprika, optional, but good


  • Preheat the oven to 350F.
  • In a medium to large frying pan, brown the meat.
  • Add the tomato sauce and simmer for 5 minutes.
  • Add the frozen vegetables and seasonings then simmer for another 5 minutes.
  • Spread into  greased 2 quart capacity pan (I used a 7×11. An 8×8 would work too.)
  • Top with potatoes by dolloping all over the top then gently spreading to cover. throughout.
  • Dust paprika over the top for aesthetics as well as flavour!
  • Bake for 30 minutes or cover and put in the fridge upto 3 days, until you’re ready to have it for dinner. (Bake for 45 minutes if baking from the fridge.)


To Freeze: Cover and put in fridge until thoroughly chilled, then freeze. To bake from frozen, put in a cold oven, then turn the oven on to 350F and bake until hot.