Deep Dish Hunters Pie

So October marks the deer hunt around here and many men and women have slayed the beast! I figure that many of us may have freezers full of deer or elk meat this time of year so here's one that sounds as good to me as you can get when eating wild meat! By the way, I found it at Taste of Home. There are a lot of ingredients, but I guess that's how you get the wild taste out of the meat! Also, it seems a lot like shepards pie.

Ingredients:
1 1/2 pounds potatoes, peeled and cubed
3 garlic cloves, minced
1/4 cup milk
1 Tbs butter
1/4 tsp dried rosemary, crushed
1/2 tsp salt
1/8 tsp pepper
FILLING:
1 cup sliced fresh mushrooms
1 cup sliced carrots
1/2 cup chopped onion
1/4 cup chopped green pepper
1 Tbs butter
2 cups cubed cooked venison
1 1/2 cups beef broth
1/4 tsp dried thyme
1/8 tsp ground nutmeg
3 Tbs all-purpose flour
3 Tbs cold water
1/3 cup shredded cheddar cheese
2 Tbs minced parsley

Cook potatoes in boiling water until tender
Drain and mash
Add the garlic, milk, butter, rosemary, salt and pepper
Set aside.
In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender
Add venison, broth, thyme and nutmeg
Bring to a boil
Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Combine the flour and water until smooth
Stir into skillet
Bring to a boil
Cook and stir for 2 minutes or until thickened
Transfer to a greased 13x9 baking dish
Spread mashed potatoes over the top
Bake, uncovered, at 350° for 30-40 minutes or until bubbly
Sprinkle with cheese
Bake 5 minutes longer or until cheese is melted
Sprinkle with parsley