Venison and Potato Pies (OAMC)
September 12, 2013
"These are tasty single serve pies I make annually. The ingredients and directions might seem a bit much, but they are really quite simple. Beef also works quite well in this recipe."
- Serving Size: 1 (505.9 g)
- Calories 425.1
- Total Fat - 16.3 g
- Saturated Fat - 3.6 g
- Cholesterol - 45.9 mg
- Sodium - 1527.4 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 7.2 g
- Sugars - 15.3 g
- Protein - 28.6 g
- Calcium - 153.4 mg
- Iron - 4.1 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.3 mg
Place the diced carrots and turnip in a pot, cover with water and bring to a boil over high heat. Cook until tender, about 20 minutes.
Meanwhile, dice the potatoes, place in a large pot and cover with water. Add the bay leaves and 1 teaspoon salt. Bring to a boil and cook until tender, about 15 minutes.
Drain the potatoes, add the butter and parmesan cheese, season with salt and pepper, mash together and set aside.
Drain the turnip and carrots and set aside.
Place the olive oil, soy sauce, onion, garlic, oregano, chipotle chilli pepper, celery and venison in a Dutch oven and cook over medium-high heat until meat is cooked through.
Stir in the chick peas, cooked turnip and carrots, the canned tomatoes, ketchup and mustard.
Taste and adjust seasoning if needed.
Cover and place in a preheated 375 degrees Fahrenheit oven for 1 hour.
Remove from oven and distribute the mixture evenly into 12 six inch foil pie plates.
Top with the potato parmesan mixture.
Allow cooling completely and cover with plastic wrap.
Freeze on a single layer. Once frozen, you can stack the pies.
When ready to use these, you thaw these completely and place them in a 350 degree Fahrenheit oven or toaster oven until heated through, about 35 to 40 minutes.
Tips & Variations
- 12 (6 inch) foil pie plates