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!
Course: Main Course
1poundground venisonor any other wild/domestic ground red meat
2cupsfrozen mixed vegetables
3cupsgood 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.