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Nutrition Facts
Serving Size 1 (239g) Recipe makes 4 servings The following items or measurements are not included below: meat 250 ml venison 3 sprigs thyme
Calories 226
Calories from Fat 71		(31%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 492mg		20%
Potassium 671mg		19%
Total Carbohydrate 35.2g		11%
	Dietary Fiber 5.0g	19%
	Sugars 5.7g
Protein 4.7g		9%
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Huntsman's Pie

Recipe #389796 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Coasty
Sep 11, 2009

This is a Scottish Highland version of the traditional shepherd's pie that substitutes venison for the lamb. This is from www.celtnet.org.uk with slight modifications.

SERVES 4 (change servings and units)

Ingredients

600 g minced venison meat
1 small onion, finely chopped
2 tablespoons oil
2 garlic cloves, minced
250 ml venison or beef gravy
80 g carrots, diced
80 g celery, diced
80 g peas
600 g mashed potatoes
1/2 teaspoon cinnamon
3 sprigs thyme
1 teaspoon chili powder

Directions

1
Add the oil to a large pan and saute onion for 2 minutes then add celery and carrot and cook a further 5 minutes Add the venison, garlic and chilli powder and thyme.
2
Continue cooking until the venison is coloured (about 8 minutes) then add the gravy and peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin dish.
3
Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely.
4
Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the dish is heated through and nicely browned on top.