- Serves 4.
- 1/2 cup carrots
- 1 medium onion, chopped
- 1/2 cup celery, chopped fine
- 1 Tablespoon shortening
- 1 can beef gravy (I use Franco-American)
- 3 cups ground venison, cooked
- 1 cup peas, cooked
- Salt and pepper to taste
- 3 cups prepared mashed potatoes
Cut carrots into wide strips and steam or cook in small saucepan with a small amount of water until fork tender. In a medium skillet, sauté onions and celery in shortening until transparent. Add gravy, cooked ground venison, carrots, and peas. Allow to simmer 3-5 minutes. Pour into a 2-quart casserole dish. Add salt and pepper and adjust seasoning. Spread mashed potatoes over top. Bake at 400° about 20-25 minutes until brown on top.