Cabin Pie Recipe

  • 1 lb. ground venison
  • 1 lb. ground beef
  • 1 small white onion, diced
  • 2 green onions, white and light green parts thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 cups frozen mixed veggies, thawed
  • 1/4 tsp. dried thyme
  • 1/8 tsp. dried rubbed sage
  • 1/4 tsp. dried parsley
  • salt and pepper to taste
  • 2 cups beef broth
  • 2 T. all-purpose flour
  • mashed potatoes made from 2 – 2.5 lb. potatoes
  • 1 cup shredded cheddar cheese
  • Preheat oven to 350 degrees F.
  • Grease a 9 x 13 baking dish.
  • Spray a skillet with non-stick cooking spray and add heat to medium-high. Add meat to skilled. Crumble and cook beef and venison until internal temperature is 165 deg.
  • Meanwhile, mix flour with 2 T. beef broth in saucepan over high heat to form smooth paste. Add remaining broth and bring to boil. Reduce heat to medium low and allow to simmer until thickened.
  • Add celery, onion, and green onion. Stir and cook until onion is translucent, about 4 – 5 minutes.
  • Add mixed veggies to skilled and mix with other ingredients.
  • Add thyme, sage, and parsley to skillet and salt and pepper to taste. Mix well into other ingredients.
  • Mix 1/2 cup cheddar cheese with mashed potatoes.
  • Pour meat and veggie mix into pan. Cover with mashed potatoes and spread potatoes into an even layer.
  • Sprinkle remaining 1/2 cup cheese on top of potatoes.
  • Cover pan with foil and bake for 45 minutes.
  • Increase heat to 400 deg. F.
  • Remove foil to allow surface to brown and cook for another 10 minutes.
  • Remove from oven and allow to cool for 5-10 minutes.

Published by Amy G.

I'm on a mission to educate readers about meat and its part in human existence: its science, the many ways it's enjoyed, and the people who prepare it for others' enjoyment and nourishment.

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