Venison Shepherd's Pie
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
543 kcal
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Course
Main Course
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Cuisine
European
Venison Shepherd's Pie
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This Venison Shepherd's Pie is the perfect comfort food to make to celebrate St. Patrick's day or any cold winter day!
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Ingredients
- 2 pound venison roast see notes
- 1 tablespoon olive oil to coat pan.
- 4 large carrot
- 4 stalks celery
- 1 onion, diced
- 1 clove garlic, minced
- ½ cup red wine
- 3 cups venison stock or sub vegetable or beef stock
- 2 tablespoons minced fresh rosemary
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- ¼ cup cornstarch for thickening
- warm water to mix with cornstarch to thicken gravy
for mashed potatoes
- 6 large potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons unsalted butter
- ¼ cup milk see notes
- 1 cup sharp cheddar
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Instructions
For filling
- Cut roast into one-inch cubes or use ground venison.
- Add a splash of olive oil to skillet, Dutch oven or cast iron pan. First brown the deer meat in a large skillet or Dutch oven in batches over medium high heat.
- Once all of the meat is browned, reduce heat, add vegetables to the same pan.
- Sauté vegetables a few minutes. Deglaze pan with red wine. Stir the contents to remove any of the browned bits from the bottom of the pan. Then add the rest of the liquid, spices, salt and pepper.
- Add meat back to the pan. Simmer for 15-20 minutes until the meat is tender and veggies are soft. Add peas the last couple of minutes.
- Thicken with slurry made from flour or cornstarch mixed with an equal amount of water. Let it cook on low for 3-4 minutes to thicken.
for mashed potato topping
- Cut potatoes into small pieces. Add to a large saucepan. Barely cover the potatoes with water.
- Bring to boil. Reduce heat to a low boil. Cook for about 10 minutes until potatoes are soft. Drain well.
- Add potatoes back to the pan. Place butter, milk or cream and salt and pepper in the pot with the potatoes. Using a potato masher or hand mixer, mash the potatoes until they achieve a smooth consistency.
- Add cheese and mix.
To assemble
- Once the venison filling is done, pour it into a casserole dish, or use individual ramekins for a fun presentation.
- Spread potatoes over the meat mixture. Purposely add high spots on the surface of the potatoes so that they brown nicely.
- Place the casserole on a rimmed baking sheet to avoid spills. Place it under the broiler and broil until the potatoes are a nice golden brown. Carefully watch the pie so that the potatoes don't burn.
Equipments used:
Notes
- Leftovers will last 3-4 days, covered, in the fridge. For longer storage leftovers can be frozen in the freezer in air tight freezer containers.
- If you are using the cheese for the mashed potatoes, do not make them too early. If they cool, the cheese will solidify making the potatoes hard to spread.
- Make a double batch and freeze the pies covered well for future ready-to-go dinners.
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
62g
(21%)
Protein
39g
(78%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
123mg
(41%)
Sodium
970mg
(40%)
Potassium
1964mg
(56%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
5673IU
(113%)
Vitamin C
67mg
(74%)
Calcium
191mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 970mg | 40% |
| Potassium | 1964mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 5673IU | 113% |
| Vitamin C | 67mg | 74% |
| Calcium | 191mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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