Begin by preparing mashed potatoes. Bring them to a boil and boil about 10 minutes or until tender. Drain and set aside to allow steam to escape.

While potatoes are boiling, begin preparing meat filling. Melt lard (or butter) in a deep, oven safe skillet and add carrots, parsnip, onion, garlic, and any other veggies (except for any frozen or canned vegetables you care to add). Sauté over medium heat until onion becomes translucent.

Add in the ground venison, season everything liberally with some salt and pepper. Continue cooking until venison is browned. Add in mushrooms. If adding any other frozen or canned vegetables, you'll add those now.

Add 2 tablespoons of flour to the meat mixture to thicken up the fat. If there is little to no remaining fat in the pan, go ahead and add a bit more. On the flipside, if there's a lot, drain some of it off reserving about 2 tablespoons.

Once you've made the roux in the meat mixture, slowly begin adding beef stock, Worcestershire sauce and red wine to the mixture stirring well and allowing the liquid to thicken between each addition.

Remove mixture from heat. Prepare mashed potatoes by mashing them over low heat, adding cream cheese, cream, and butter and mashing well. Lastly stir in seasoned salt and pepper. Top meat mixture with mashed potatoes, smoothing over the top.

Place skillet, uncovered in oven on high broil for about 5-10 minutes or until potatoes are lightly browned. Garnish dish with parsley. Serve hot.