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Venison, Mushroom and Kūmara Topped Pie

In need of a hearty meal? Get your fill with this recipe for Venison, Mushroom and Kūmara Topped Pie! Prepared in 15, baked in an hour, gone in minutes!
Photo of Venison, Mushroom and Kūmara Topped Pie

Ingredients

  • 1 medium onion, diced
  • 1 carrot, diced
  • 400 grams Silver Fern Farms venison, diced
  • 2 large portabello mushrooms, peeled and sliced
  • 2 kūmara, orange or purple
  • 1/4 potato
  • 1 cup vegetable stock
  • 1/4 cup grated cheese
  • 2 cups salad or steamed vegetables
  • 2 tablespoons olive oil
  • 1 tablespoons flour
  • 1 tablespoons butter
  • 1/2 teaspoons sea salt
  • 1/2 teaspoons black pepper
  • 1/2 cup red wine
  • 1 medium onion, diced
  • 1 carrot, diced
  • 400 grams Silver Fern Farms venison, diced
  • 2 large portabello mushrooms, peeled and sliced
  • 2 kūmara, orange or purple
  • 1/4 potato
  • 1 cup vegetable stock
  • 1/4 cup grated cheese
  • 2 cups salad or steamed vegetables
  • 2 tablespoons olive oil
  • 1 tablespoons flour
  • 1 tablespoons butter
  • 1/2 teaspoons sea salt
  • 1/2 teaspoons black pepper
  • 1/2 cup red wine

Method

  1. Step 1 of 7
    Preheat oven to 200°C (180°C fan forced).
  2. Step 2 of 7
    In a large pan, heat the oil, then sauté the onion and carrot until softened.
  3. Step 3 of 7
    Add the diced venison and brown, then add the red wine and cook for 1 minute. Add the stock and black pepper, and simmer for 30 minutes. Add the mushrooms and cook for 10 minutes.
  4. Step 4 of 7
    In a small bowl, mix together the flour and butter to form a paste, then add this to the simmering stew and cook until thickened. Spoon into an oven-proof dish.
  5. Step 5 of 7
    Make the topping by boiling the kūmara and the potato in salted water until soft. Drain, then add the cheese and mash until smooth. Season with salt to taste.
  6. Step 6 of 7
    Top the venison mixture with the kūmara mash and drizzle with olive oil.
  7. Step 7 of 7
    Bake for 15-20 minutes, and then serve with a simple salad or vegetables.

Nutrition per serving

2969 Kilojoules
Protein49 grams
Fat28 grams
Carbs50 grams
Sugars31 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    Preheat oven to 200°C (180°C fan forced).
  2. Step 2 of 7
    In a large pan, heat the oil, then sauté the onion and carrot until softened.
  3. Step 3 of 7
    Add the diced venison and brown, then add the red wine and cook for 1 minute. Add the stock and black pepper, and simmer for 30 minutes. Add the mushrooms and cook for 10 minutes.
  4. Step 4 of 7
    In a small bowl, mix together the flour and butter to form a paste, then add this to the simmering stew and cook until thickened. Spoon into an oven-proof dish.
  5. Step 5 of 7
    Make the topping by boiling the kūmara and the potato in salted water until soft. Drain, then add the cheese and mash until smooth. Season with salt to taste.
  6. Step 6 of 7
    Top the venison mixture with the kūmara mash and drizzle with olive oil.
  7. Step 7 of 7
    Bake for 15-20 minutes, and then serve with a simple salad or vegetables.

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