Trying to eat locally in the middle of January in New York State? I am and I was pretty successful with this recipe:
1 pound New York potatoes, peeled and chopped
1 tablespoon olive oil
1 pound ground venison
1 large onion from my garden, finely chopped
2 cloves garlic from the farmer's market, finely chopped
1 (14 ounce) can beef broth (not local, sorry)
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mild curry powder
1 tablespoon cornstarch
1 cup tomato sauce that I canned myself from tomatoes I grew myself
16 ounces frozen veggies from last summer's garden (I used green beans)
1/4 cup milk (from Clara)
1 tablespoon butter (also from Clara)
1 cup shredded extra-sharp Cheddar cheese (New York cheddar)
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
While potatoes are boiling, heat oil in a large skillet. Cook ground venison with onion and garlic until evenly brown. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. Mix cornstarch with a little water to form a paste, then stir into skillet with tomato sauce and green beans. Cook until thickened; season with salt and pepper. Spoon into a casserole dish.
Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. Spoon over meat mixture. Sprinkle top with shredded cheese.
Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.