Irish Hunter’s Pie: Base Layer of Mushrooms, Peas, Carrots, Broccoli, Onion, and Garlic, Middle Layer of Ground Venison, Topped with Creamy Mashed Potatoes and Cheddar Cheese, Drizzled with Gravy

HuntersPie

If you are going to make anything this weekend to celebrate St. Patrick’s Day, make this Hunter’s Pie. Granted, I know most of you will not have ground venison on hand (I can thank my Dad for that), but there are many other meats you can substitute or you can even do a meatless version! This is a very traditional Irish dish – I am sure many of you have had it in a restaurant or pub at some point (essentially the same thing as Shepherd’s Pie). I love everything about this recipe – the ingredients are very simple but fresh and filling. And you can totally mix up the vegetables to your liking or whatever needs to be used in your refrigerator (honestly, that’s how this version came together for me!). Tender vegetables, savory meat, creamy potatoes, and decadent cheese – there is really nothing more you need (except maybe a nice cold beer or glass of wine on the side!). This recipe makes a TON of food – so feel free to cut it in half! I had a lot of people to feed, so I ended up making a larger version. Everyone who ate it loved it, and it has quickly become one of my favorite comfort foods (I’ve even had leftovers for dinner two nights in a row!). So, if you are feeling something delicious, savory and filling for dinner this weekend, I think you should give this recipe a go! Enjoy, friends! 🙂

Makes Two Large Baking Trays (*Can cut recipe in half for less portions)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 350ºF

Peeler

Large Soup Pan

Small Soup Pan

Knife

Measuring Cups

Measuring Spoons

Liquid Measuring Cup

Stovetop

2 Large Sauté Pans

Wooden Spoon

Cheese Grater

Stand or Hand Mixer

Mixing Bowl

2 Medium/Large Oven Safe Baking Dishes

Ingredients:

***Remember – Cut this recipe in half if you want a smaller portion***

4 Large Potatoes, Peeled

1 Cup Milk, Heated

2 Tablespoons Salted Butter, Cut into Small Pieces

4 oz (Small Pack) Fresh Mushrooms, Cut into Small Pieces

3 Cups Frozen Peas & Carrot Mix

2 Cups Fresh Broccoli, Cut into Small Pieces

1/2 Vidalia Onion, Peeled and Diced

3 Cloves Garlic, Minced

Olive Oil (For Drizzling)

2/3 Cup Beef Broth (*Or Vegetable or Chicken Broth)

2 lbs Ground Meat of Choice (I used venison, but you can use sirloin, turkey, chicken, tofu, extra veggies instead – whatever you desire)

1/2 Pound Shredded Cheese of Choice (*Optional for Topping)

Salt (*To Taste)

Pepper (*To Taste)

Gravy (*For topping – I bought some at the store)

Optional for Serving: Greens, Extra Veggies, Parsley.

Instructions:

  1. First, peel 4 large potatoes and place in large soup pot with cold water (this helps prevent browning). Set aside.
  2. Next, add chopped mushrooms, frozen peas and carrots, chopped fresh broccoli, diced Vidalia onion and minced garlic to a large sauté pan. Drizzle in a bit of olive oil and mix to incorporate, then pour in broth of choice. Cook on medium/high heat until most of the liquid is gone and vegetables are tenderized. You may add some salt and pepper during this process (but keep in mind if you use cheese/serve with gravy, you will also get some salt there, so it may not be needed).
  3. While this is cooking, cook and brown meat of choice in another sauté pan (or, if you want to minimize dishes, wait until vegetables cook and transfer those to a bowl – draining any residual liquid – and cook meat in the same pan). Set aside.
  4. Next, take potatoes out of pan and slice into even chunks. Place back in water and bring to a boil, heating potatoes until slightly firm but softened (a fork can pierce through easily).
  5. While potatoes are cooking, shred cheese of choice (if using).
  6. Once potatoes are cooked, scoop the pieces out of the water and place into a mixing bowl. Use a stand or hand mixer with paddle attachments (or a hand masher) to mash potatoes. Then, add in warm milk and pieces of salted butter, beating the potatoes until creamy. Set aside.
  7. Preheat your oven to 350ºF.
  8. Now, it is time for assembly. Take your baking dishes and divide the vegetables between the two.
  9. Next, add the cooked ground meat on top.
  10. After that, gently spread potatoes on top and sprinkle cheese and black pepper on top of that.
  11. The beauty of this dish is everything is already technically cooked, so it’s just a matter of reheating everything, crisping the potato top and melting the cheese.
  12. I baked my dishes for 20 minutes and everything can out at a nice temperature (you can do longer than this as well if needed).
  13. Enjoy warm! 🙂

***Reheat in oven or in microwave to enjoy leftovers.***

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