Definitely. When the casserole has finished cooking, and you are happy with the gravy consistency,use a slotted spoon to transfer the meat and vegetables to a pie dish. Add enough gravy to cover the filling and reserve the remaining gravy to reheat and serve with the venison pie. Cover the pie dish and refrigerate overnight or until cool. Make a shortcrust pastry top and cover the pie. Glaze with a an egg beaten with a tablespoon of water. Bake in a preheated oven at 180 C / 350 F / 160 FAN / Gas 4 for about 25 minutes until golden. A pie would serve 6 people or 4 very hungry ones. Of course you could also use prepared puff or shortcrust pastry if you prefer.