Venison and Potato Pies (OAMC)

Step 1: 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.

Step 2: 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.

Step 3: Drain the potatoes, add the butter and parmesan cheese, season with salt and pepper, mash together and set aside.

Step 4: Drain the turnip and carrots and set aside.

Step 5: 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.

Step 6: Stir in the chick peas, cooked turnip and carrots, the canned tomatoes, ketchup and mustard.

Step 7: Taste and adjust seasoning if needed.

Step 8: Cover and place in a preheated 375 degrees Fahrenheit oven for 1 hour.

Step 9: Remove from oven and distribute the mixture evenly into 12 six inch foil pie plates.

Step 10: Top with the potato parmesan mixture.

Step 11: Allow cooling completely and cover with plastic wrap.

Step 12: Freeze on a single layer. Once frozen, you can stack the pies.

Step 13: 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.