Quick Upside-down Hunter’s Pie

• Prepared Mashed potatoes (Easy mashed potatoes recipe) - 5 medium potatoes (5 cups diced potatoes)
• 4 cups water
• 2 tablespoons cream cheese
• 1 tablespoon butter
• Reserved potato/starch water
• Stew: 2 tablespoons vegetable oil
• 1 pound ground venison (or ground beef or other ground meat)
• 2 cups water, divided
• 1 large onion, diced
• 1 bag (12 ounces) frozen carrots
• 1 bag (12 ounces) frozen peas
• 2 tablespoon tomato paste
• 2 tablespoon flour
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Easy Mashed Potatoes or use instant prepared mashed potatoes or grits

1. Put potatoes in a pot, cover with water, bring to a simmer and cook until potatoes are tender, 12–15 minutes. Drain potatoes and return to the pot.
2. Stir in cream cheese, butter, reserved potato water, until the potatoes are the consistency you like.  Season with salt and pepper.

Stew:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
3. Heat the oil in a large pot over medium heat.
4. Stir in the onion; cook and stir for 3 minutes or until onion is translucent.
5. Add venison to skillet and cook over medium high heat until browned and internal temperature reaches 160 degrees F.
6. Pour ½ cup of water into the skillet, add carrots and peas. Cook over medium heat until soft, about 5 minutes.
7. Stir in tomato paste and flour. Stir for another 2 minutes.
8. Add Worcestershire sauce, 1 ½ cup water, salt and pepper.
9. Simmer until thickened, stirring occasionally, about 10 minutes. (add more water if needed)
10. Divide the mashed potatoes among bowls. Make an indent on potatoes. Ladle venison mixture onto potatoes and serve.
11. Store leftovers in the refrigerator within 2 hours.