Venison Shepherd's Pie (Hunter's Pie)
User Reviews
5
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8
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Calories
617 kcal
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Course
Main Course
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Cuisine
British
Venison Shepherd's Pie (Hunter's Pie)
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Venison Shepherd's Pie combines ground venison, bacon, and a rich mixture of shallots, onion, garlic, and herbs slow-cooked in red wine and stock to develop deep flavors. Topped with creamy mashed Yukon Gold potatoes blended with thyme, nutmeg, and Jarlsberg cheese, this pie offers a harmonious balance of savory meat filling and a luscious cheesy topping. Slow-simmering the filling enhances its tenderness and allows the sauce to thicken into a gravy that melds thoroughly with the mashed potatoes.
Description
Venison Shepherd's Pie (Hunter's Pie) features a slow-cooked mixture of ground venison, diced bacon, shallots, onions, and garlic, enriched with fresh parsley, tomato paste, and a splash of red wine. The meat filling is thickened with flour and stock, then simmered until it forms a flavorful gravy. Yukon Gold potatoes are peeled and mashed with half and half, butter, fresh thyme, nutmeg, and whole peppercorns to create a creamy mashed potato topping. Shredded Jarlsberg cheese tops the potatoes before baking, melting to form a golden, cheesy crust.
The slow simmering process helps mellow the venison's lean nature while integrating flavors from the bacon and aromatics. The use of Jarlsberg cheese provides a mild nutty finish that complements rather than overpowers the meat.
This hearty shepherd's pie is ideal for serving as a satisfying main dish during cooler seasons. It pairs well with simple green vegetables or a fresh salad to balance the richness.
For best results, use a potato ricer for smooth mashed potatoes and consider using a Dutch oven for steady heat during slow cooking. If preferred, leftover mashed potatoes can replace freshly made ones. Red wine and stock choices can be varied based on availability and preference.
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Ingredients
Meat Filling:
- 1 lb venison ground
- 1 cup Bacon diced, about 6 slices
- 1 tablespoon garlic minced, about 2 cloves
- 1 cup shallot finely diced, about 4 medium
- 1 cup yellow onion finely diced, about 1 medium
- 2 tablespoon parsley fresh, chopped
- ⅓ cup tomato paste
- ¾ cup red wine
- salt to taste
- black pepper to taste
- 2 tablespoon all-purpose flour
- 2 cups stock wild game or beef
Potatoes:
- 4 cups Yukon Gold potato peeled and cubed, about 4-5 large potatoes
- 1 ½ cups half and half
- 6 tablespoon butter salted, melted
- 3 fresh thyme sprigs
- ¼ teaspoon nutmeg freshly grated
- ½ teaspoon whole peppercorns or ¼ teaspoon coarsely ground black pepper
- 2 cloves garlic smashed
- salt to taste
- 8 oz Jarlsberg cheese shredded
Instructions
Meat Filling:
- Heat a Dutch oven over medium-high heat. Cook bacon in a Dutch oven or skillet until it is browned and the fat has rendered out, about 5-10 minutes. Remove bacon to a plate. Add in shallots, onion, and garlic. Cook for 2 minutes, stirring frequently.
- Add in meat and season with salt and pepper. Break up the meat with a wooden spoon. Cook until the meat is browned, about 5-7 minutes. Add bacon back in. Reduce heat to medium. Add in wine and cook until liquid has reduced by half, about 10 minutes, stirring occasionally.
- Stir in parsley and tomato paste.
- Sprinkle flour over the meat mixture and stir to combine. Cook for 2-3 minutes, then add in stock and bring it to a boil.
- Reduce heat to low. Partially cover the pot and simmer on low heat for 2-3 hours, stirring occasionally. Some of the stock will evaporate and will thicken into a gravy consistency. Taste and add salt and pepper to your liking.
Potatoes:
- To a small saucepan, add half and half, thyme, nutmeg, ¼ teaspoon salt, peppercorns, and smashed garlic cloves. Bring to a boil and simmer on very low heat for 15-20 minutes. Remove from heat and set aside.
- Bring a pot of salted water to a boil. Add in potatoes and cook until tender, about 20 minutes.
- Drain potatoes and run them through a potato ricer twice. Add riced potatoes to the mixing bowl.
- Strain solids out of the cream mixture. Add half of the cream mixture and half of the melted butter to the potatoes. Mix in a stand mixer with the whip attachment on high for 1-2 minutes, or until well combined.
- Add in the remaining cream mixture and melted butter. Mix on high for 3-5 minutes, or until potatoes are fluffy. Taste and add salt to your liking. Mix for 1 more minute to mix in the salt.
Assembly:
- Grease a 9x13 pan (or 2 8x8 pans, or 2 pie pans) with butter. Spread a thin layer of potatoes on the bottom and sides of the dish. Top with the meat mixture and spread it evenly over the potatoes.
- Spread remaining potatoes over meat mixture. Sprinkle cheese over potatoes.
- Bake uncovered at 450°F for 20-25 minutes if your shepherd's pie is already warm. If you've refrigerated or frozen your pie, bake at 375°F, covered with foil, for 40 minutes or until heated through. Increase heat to 450°F. Remove foil and continue baking for 10-15 minutes or until cheese is slightly browned and crisp.
To Freeze:
- Assemble shepherd's pie in pie pan as if you were baking it. You can use a disposable pan if you'd like. Cover tightly with plastic wrap, then cover with foil. Freeze for up to 3 months. Thaw under refrigeration before baking.
Equipments used:
Notes
- Ground venison can be substituted with other wild game or ground beef while retaining the recipe's character.
- Bacon adds much needed fat and richness to lean venison; prosciutto or pancetta are good alternatives.
- Yukon Gold potatoes provide a buttery flavor beneficial to the mashed topping but can be swapped for other varieties or premade mashed potatoes.
- Jarlsberg cheese melts into a flaky, nutty crust atop the pie; suitable Swiss-style cheeses or even cheddar can be used instead.
- Dry red wines like cabernet sauvignon or pinot noir can be used to adjust the depth of flavor in the meat filling.
- Slow simmering the meat filling in a Dutch oven or crock pot thickens the gravy and deepens flavors but be sure to stir occasionally.
- Using a piping bag to apply the mashed potatoes can create an elegant presentation if desired.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
36g
(12%)
Protein
30g
(60%)
Fat
38g
(58%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.4g
(20%)
Cholesterol
124mg
(41%)
Sodium
742mg
(31%)
Potassium
1145mg
(24%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
911IU
(18%)
Vitamin C
32mg
(36%)
Calcium
307mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 124mg | 41% |
| Sodium | 742mg | 31% |
| Potassium | 1145mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 32mg | 36% |
| Calcium | 307mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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