Prep Time: 30 minutes
Cooking Time: 30 minutes
Feeds: 3-4 people
Fills: 1X 9inch pie shell, or 12-15 mini pie shells

Filling:
1 lb. venison, caribou, elk, or even bison, use a lesser cut, like tri-tip or chuck
2 tbsp. shallots, minced
1 tbsp. garlic, minced
2 tbsp. canola oil
½ cup red wine
2 cups veal or beef stock
1 cup demiglace or beef gravy
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped thyme
½ tsp. ground cloves
½ tsp. ground nutmeg
¼ tsp. ground mace
TT salt and pepper
1 tbsp. red currant jelly

1 cup mashed potatoes (you can even use your leftover mashed potatoes from last night’s dinner!)

9inch pie dough, with top

Use your favorite recipe, pick it up at grocery store, or head to my Facebook page at facebook.com/ChefShufelt where I share my mom’s secret dough recipe!

• If you are preparing your own pie dough, do that now, so that it has time to rest before rolling
• If you have some leftover mashed potatoes great! If not, prepare 1 cup worth of your best mashed potatoes
• Meanwhile, using a knife, mince the game meat by hand, alternatively you can use ground meat
• Heat a large saute pan to high heat, add the cooking oil, followed by the meat
• Saute on high heat until lightly browned, then add onions and garlic, continue to saute
• Deglaze the pan with the red wine, allow to reduce
• Add the stock to the pan and bring to a simmer
• Add the spices and seasoning, simmer slowly until the stock is all but reduced
• Now add a rich beef gravy, or better still, if you can get it, demiglace, and the red currant jelly
• Stir all ingredients to combine and cook down until fairly thick and hearty, you do not want this runny for when you are placing it in the pie shells.
• Set aside and cool, you do not want the filling to be hot when placing it in the dough

1 pc. egg
2 tbsp. milk

Now it is time to put the pie together!

• Preheat the oven to 350F
• Using a spoon spread the mashed potatoes thinly, about half an inch thick, over the bottom of the pie shell, this will help to ensure that your pie shell from getting soggy
• Top the potatoes generously with the meat filling, followed by the top layer of dough, pinching the dough together to seal it
• Using a paring knife, slit a small cross or star in the top of the dough to allow the steam to escape, preventing the dough from getting soggy
• Combine the egg and milk, whisking together
• Using a pastry brush, brush the top of the pie, this will help to provide a nice sheen to the finished dough
• Place the pie on a baking sheet and place in the oven, bake until the dough is golden brown and flaky, 20-25 minutes

Slice a piece of the meat pie and serve with mashed potatoes and gravy! Head to my Facebook page at facebook.com/ChefShufelt where I will share my mom’s pie dough recipe to really take this dish to the next level!