I make this from beginning to end in a large 15 inch cast iron skillet that I transfer from the stove-top to the oven. If your skillet is not big enough, you can layer the meat mixture, veggie mixture and potato and cheese topping in a greased 3 quart casserole dish.
3 pounds potatoes, peeled and chopped
4 to 5 cups GF vegetable broth
1 bay leaf
3 to 4 ounces shredded cheese (mozzarella, cheddar or parmesan)
2 tablespoons bacon drippings
1 bell pepper, finely chopped
1 cup, chopped onion or leek
2 cloves garlic
1 pound ground venison
1/2 pound ground pork
1 1/2 teaspoon GF vegetable soup granules
1/2 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon hot pepper flakes
1/2 cup water
fresh ground pepper, to taste
salt, to taste
1 cup frozen peas
1 cup frozen carrots
1 can (14 ounce) cream of corn
a few dashes paprika
Place the potatoes and bay leaf in a large pot and cover with vegetable broth.
Bring to a boil, reduce heat and simmer until potatoes are cooked, about 15 minutes.
Drain, remove bay leaf and mash the potatoes with the cheese; set aside.
Meanwhile, bring the bacon drippings to medium-high heat in a large cast iron skillet. (I use a 15” skillet)
Add the bell pepper, onion or leek, garlic, venison and pork.
Add the vegetable soup granules, oregano, thyme, hot pepper flakes and water.
Simmer for about 20 minutes, until there is just enough moisture in pan so meat mixture will not stick to skillet, taste and add salt and pepper if needed.
Mix together the peas, carrots and corn and pour over the meat mixture.
Spread the potato and cheese mixture over the veggies and sprinkle with paprika.
Cover with foil and place in a pre-heated 350 degree Fahrenheit oven.
Cook for 30 minutes, remove foil and cook for another 15 minutes.