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Venison and Potato Pies (OAMC)

Created by QueenBea on September 12, 2013

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.