Cast iron ground venison pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.25 lbs of ground beef or venison2 lg potatoes, diced2 tbs olive oil1 medium head cauliflower ore removed and cut into chunks1 cup celery, chopped1 cup onions, diced1 cup carrots , diced small1 tbs tomato paste 8 oz tomato sauce2 cloves garlicSalt & pepper to taste3 tbs butter1/2 cup grated Parmesan cheese
In same pot, Start potatoes and cauliflower in cold water, bring to boil and cook until soft. while potatoes and cauliflower are cooking, Preheat 8-10 inch cast iron skillet over med heat, add 1 tbs oil then add venison, brown until cooked , I add salt, pepper and garlic power here. Once meat is cooked , remove from pan and set aside. Add 1 tbs oil to pan and add onion to sauté, after a few minutes add celery and carrots and garlicCook until carrots start to soften.
Add tomato paste to vegetable mix and cook for 1 min. You minget need to add a splash of water here to loose everything from bottom of pan, Add tomato sauce, mix all well, season to taste. Cook until everything is heated through, 5 min. Remove from heat.
Drain potatoes and cauliflower add the butter and mash. Set aside.
Spread out meat and vegetable mix evenly in pan, top with mashed potato and cauliflower mixture. Spread this out evenly and seal in the meat mix.
Place in 425 degree oven for 20 min, our until heated through.
Serving Size: Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user CHIGBIE.
Add tomato paste to vegetable mix and cook for 1 min. You minget need to add a splash of water here to loose everything from bottom of pan, Add tomato sauce, mix all well, season to taste. Cook until everything is heated through, 5 min. Remove from heat.
Drain potatoes and cauliflower add the butter and mash. Set aside.
Spread out meat and vegetable mix evenly in pan, top with mashed potato and cauliflower mixture. Spread this out evenly and seal in the meat mix.
Place in 425 degree oven for 20 min, our until heated through.
Serving Size: Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user CHIGBIE.
Nutritional Info Amount Per Serving
- Calories: 351.3
- Total Fat: 15.8 g
- Cholesterol: 85.8 mg
- Sodium: 307.4 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 5.9 g
- Protein: 26.2 g
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