Venison Shepherd's Pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
497 kcal
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Course
Main Course, Lunch
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Cuisine
British
Venison Shepherd's Pie
Description
Venison Shepherd's Pie features a richly seasoned filling of ground venison browned with onions, carrots, parsnips, and peas. The mixture is enhanced with red wine, Worcestershire sauce, Dijon mustard, tomato paste, herbs like thyme, sage, and fresh rosemary, plus venison stock for moisture. This filling is topped with mashed russet potatoes whipped with butter, half and half or buttermilk, and cheddar cheese, providing a creamy, flavorful crust once baked. The cooking process involves careful browning for flavor development, then finishing in the oven until the top is lightly browned.
The combined textures include tender, savory meat and soft, cheesy potato topping. This dish showcases the depth of game meat balanced by the mild sweetness and creaminess of the potatoes. Serving it warm provides comfort and substance, suitable as a standalone main course during colder seasons.
The recipe suggests flexibility with protein and liquor choices, recommending using what you enjoy drinking alongside the meal, and notes the remaining time in the oven is mostly for heating and browning. It highlights that the filling also works well for venison pasties, and suggests serving in ramekins to elevate presentation for a special occasion.
Ingredients
POTATOES
- 2 pounds russet potato peeled and diced
- 1/2 cup half and half or buttermilk
- 3 tablespoons butter
- 1/2 cup cheddar cheese about 3 ounces, shredded
- salt
FILLING
- 3 tablespoons butter
- 2 pounds ground venison or other meat
- salt
- 1 onion chopped, large, yellow
- 2 carrot peeled and cut small
- 1 parsnip peeled and cut small (optional
- 1 cup pea (optional)
- 1 clove garlic peeled and minced
- 1 cup red wine or malty beer
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 cup venison stock or beef stock
- 1 teaspoon thyme dried
- 1 teaspoon sage dried
- 2 teaspoons rosemary minced fresh
- 2 teaspoons Maggi sauce (optional)
- black pepper to taste
- 1/2 cup cheddar cheese shredded
Instructions
POTATOES
- Set a large pot of water over high heat, add the potatoes, and bring to a boil. Simmer until tender. Drain the pot, then return the potatoes to the pot. Turn the heat to low. Let them steam a couple minutes.
- Add the remaining potato ingredients and mash it all well. You want the potatoes to be delicious, and fluffy. Set aside for now.
FILLING
- Heat the butter in a large, wide pan over high heat. When it just barely starts to brown, add the venison and brown well; salt it as it cooks. Take your time here, because you want good browning, not just gray meat. Remove and set aside.
- Add the onions to the pan and some more butter if you want. Brown the onions well, too, over medium-high heat. Add the carrots, parsnips and garlic and cook another couple minutes.
- Set a large Dutch oven or similar pot over medium heat. Preheat the oven to 400°F.
- Add the browned meat and onions to the Dutch oven, plus all the remaining ingredients -- except for the last 1/2 cup of shredded cheese. Stir well and bring to a boil. Boil this down, stirring often, until the mixture is wet, but not soupy. This should take 5 to 10 minutes.
- Pour the meat mixture into a 9x13 casserole dish or other similar baking dishes. Leave about 1 inch space for the potatoes. cover the casserole with the potatoes and make the surface irregular, which will make nice brown marks. Sprinkle that last 1/2 cup of cheese over the top. Bake until everything is pretty and browned, about 25 minutes.
Notes
- Various ground or diced meats including beef, lamb, or wild game can substitute venison in this recipe.
- Choose a cooking alcohol that complements your preferred drink, like a dry red wine or English ale; omit if needed and replace with stock.
- Maggi sauce adds a distinctive flavor but is optional.
- The filling can also be used to make venison pasties.
- After assembling, baking time is primarily to heat and brown the pie; timing is approximate since ingredients are pre-cooked.
- For an elegant presentation, consider baking individual portions in ramekins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 134mg | 45% |
| Sodium | 413mg | 17% |
| Potassium | 1222mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3187IU | 64% |
| Vitamin C | 20mg | 22% |
| Calcium | 182mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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