Shepherd’s pie is the epitome of a simple homey comfort food meal. This classic casserole consists of creamy mashed potatoes layered atop a rich stew. In this case, we are using venison, but traditionally lamb was used. The first step in this recipe is to make the mashed potatoes. These mashed potatoes are anything but boring; they feature Parmesan, sour cream and a kick of garlic. After we’ve tackled that, we’ll brown the venison and sauté the vegetables. These ingredients carry great flavor on their own, but are complimented by notes of rosemary, thyme, garlic and finished in a delicious beef gravy. We’ll burry the venison and vegetable layer under a fluffy layer of mashed potatoes then finish it in the oven. The great thing about this recipe is that since it’s made in a skillet, you can take this recipe from the stovetop to the oven to bake. Less clean up is always a win in my house!

Ingredients

2 tablespoons olive oil, divided

1 -1.5 pound ground venison

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1 yellow onion, diced

2 large carrots, peeled and chopped

2 celery stalks, diced

1 tablespoon minced garlic

1 tablespoon Worcestershire sauce

2 teaspoons dried parsley

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon salt, divided

1 teaspoon black pepper, divided

2 tablespoons AP flour

2 tablespoons tomato paste

1 cup beef broth

1/2 cup frozen or fresh peas

1/2 cup frozen or fresh corn

 

For Mashed Potatoes

6 large potatoes, peeled, cut and cut into cubes

4 tablespoons butter

1 tablespoon minced garlic

1/2 cup milk

1/4 cup grated Parmesan cheese

1/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon chopped parsley, for garnish

 

Recipe Directions

1. Preheat oven to 400°F.
2. Place the potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13 to 15 minutes, or until the potatoes are fork tender.
3. Drain the potatoes in a colander, and then return to the pot. Add the butter, garlic, milk, Parmesan cheese, salt and pepper. M ash until creamy.
4. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the ground venison to the skillet. Cook the venison until it’s no longer pink, breaking it up as you go along. This will take approximately 8 minutes. Season with 1/2 teaspoon of salt and pepper then remove from heat.
5. In the same skillet, add in the remaining tablespoon of olive oil.
6. Add in the chopped carrots, onions and celery and start sautéing them over medium high heat, stirring often. After about 5-6 minutes, they should start to become tender.
7. Add in dried parsley, dried rosemary, dried thyme, salt and black pepper. Then add in tomato paste and flour. Mix until thick and evenly incorporated. Let the flavors blend together for 1-2 minutes.
8. Mix back in the ground venison.
9. Add in garlic, Worcestershire sauce, and cook for 1 minute or until the garlic is fragrant.
10. Pour in beef broth, peas and corn. Increase heat to a simmer, and then simmer for 5 minutes uncovered.
11. Spread mashed potatoes evenly over venison layer. Bake (uncovered) for 25-30 minutes until bubbly and golden. Allow the shepherds pie to sit for 10-15 minutes before serving.
12. Garnish with parsley, and then serve.

 

Hey! I’m Jenn Danella. I am a sportswoman, hunter, and wild-game chef with a strong passion for the great outdoors. To me, there’s no greater reward than to be able to provide for myself and my family through hunting and fishing. Check out my cookbooks and more at jenndanella.com.