Venison pie, topped with potato, and served with a mixed leaf salad. This dish used what was left of the venison stew made earlier (scroll back through the recipes). The potato topping was mixed with diced onion.
Cooked for at least an hour on the middle shelf of an oven preheated to around 190 deg C. I use a third party oven thermometer, so I know what the temperature of the oven actually is. But most ovens vary from what the dials say. So watch progress carefully (good advice in all cases). Can be eaten hot or cold. Good with mustard.
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