Woodsmen’s Pie By Kate Morse
For the potatoes: Make about 1.5 lbs of mashed potatoes.
For the meat filling:
2 Tbsp Oil
1 chopped onion
2 carrots, diced small
2 cloves garlic, minced
1.5 lbs of ground game meat (some say to add 1/2 lb of pork. We mix our game with pork fat so don’t add extra meat)
1 tsp kosher salt
1/2 tsp pepper
2 Tbsp flour
2 tsp tomato paste
1 c chicken broth
1 tsp Worcestershire sauce
2 tsp rosemary (fresh, or less if it’s dried)
1 tsp thyme (fresh, or less if it’s dried)
1/2 c fresh or frozen corn
1/2 c fresh or frozen peas
Preheat oven to 400 degrees
saute in oil: onion, carrots (3-4 minutes)
add garlic and stir to combine.
add meat, salt, and pepper and cook until brown.
Sprinkle meat with flour and toss to coat, cook for another minute.
add tomato paste, broth, Worcestershire, rosemary, thyme and stir. Bring to a boil, reduce heat to low, and cover until sauce thickens (10-12 minutes). Add corn and peas to filling.
Spread filling into 11 x 17 inch glass baking dish or something similar. top with mashed potatoes. Spread with spatula and try to get smooth surface that seals at edges and reduces bubbling over. Optional: sprinkle with shredded cheese. Bake for about 25 minutes, until potatoes begin to brown. Cool for 15 minutes before serving.
This recipe was adapted from Alton Brown’s recipe on foodnetwork.com