Rich, hearty, and loaded with comfort, this Venison Shepherd’s Pie is a cozy twist on a classic. It’s the kind of stick-to-your-ribs meal that warms you up from the inside out.
This is going to sound weird coming from a gal that is about to post a venison shepherd’s pie recipe but hear me out, okay?! I’m not entirely sure how there was a point in my life I considered myself a bit of a “picky” eater. Probably because I was the only person, like ever, that still, to this day, despises watermelon. I know, I know.
There’s a few other things, like mustard and coconut, that I used to hate as a kid but came to my senses about as I got older. Now, I can proudly say that the list of things my taste buds don’t jive with is not really a list at all. Just don’t be giving me any avocados, root beer, or anchovies any time soon. Unless of course the anchovies are in pasta sarde form aka the only way I’ll eat ’em and like, the best pasta EVVVVA.
Coming from the gal who’s eaten guineafowl in Africa, guinea pig and crocodile in Peru, alpaca in Bolivia and scorpion on a stick in Thailand, I’m pretty game to try game (no pun intended). I do get a little bit of a weird sensation when I know what I’m eating, though. And years later, it’ll still be a hard NO for me when being offered ‘suri’ in the Peruvian jungle. It’s just something about those damn things I can’t even think about eating. Sorry, not sorry.
SO, WHAT’S THE DEAL WITH VENISON, ANYWAY?
While I’ve eaten venison before, I’ve never actually cooked with it. So I mean, being on the West coast and all, is there a better time than now to give this thing a go? It is kinda hard to get around here and I’ve been told you have to have a special license to sell it. You find it in some butcher shops and not in others.
So, when we were fortunate enough to be the grateful recipients of a fresh 2 pounds (those West coast gifts I tell ya…), I could not wait to have at ‘er! For my first time, I wanted something classic and easy peasy. A dish that really makes the venison shine while balancing out familiar flavours in the same bite. Venison shepherd’s pie, it is. Or cottage pie. Or whatever-you-wanna-call-it (utterly delicious) venison Pie.
FREQUENTLY ASKED QUESTIONS
Yes, definitely! Venison is a great lean alternative to traditional lamb or beef and adds a rich, earthy flavour that takes shepherd’s pie to the next level.
The key is building layers of flavour. Well-seasoned meat, creamy mashed potatoes, and just the right amount of gravy or sauce. A touch of fresh herbs and a golden, crispy top don’t hurt either!
Make sure the filling isn’t too watery before adding the mashed potatoes on top. Let the mixture simmer until thickened, and always bake uncovered to let steam escape.
Rough up the mashed potatoes with a fork before baking, and pop it under the broiler for a few minutes at the end. A little sprinkle of cheese or a brush of butter on top can also help crisp things up beautifully.
Leftovers will stay fresh in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture, or use the microwave for a quicker option.
LOVE THIS RECIPE? Try my ground beef shepherd’s pie recipe oy my white bean shepherd’s pie recipe next!
MORE DINNERS TO FEED THE ENTIRE FAMILY
LOVE THIS RECIPE? PIN IT FOR LATER!
VENISON SHEPHERD’S PIE
Ingredients
- 2 pounds Ground Venison
- 2 cups Beef Broth
- 1.5 cups Frozen Mixed Vegetables (peas, corn, carrots, green beans)
- ½ cup Mushrooms sliced
- ¼ cup Fresh Parsley finely chopped
- 5 medium Potatoes peeled and cubed
- Green Onions sliced
- 1 medium Onion diced
- 3 Cloves Garlic minced
- ¼ cup White Wine (optional)
- ½ cup Mozzarella or Cheddar Cheese shredded
- 1 tbsp Worcestershire Sauce
- 2 tbsp Tomato Paste
- ½ tsp Smoked Paprika
- ½ tsp Dried Thyme
- ½ tsp Dried Mustard Powder
- ½ tsp Cumin
- ¼ tsp White Pepper
- 1.5 tbsp Salt more to taste
- ½ tbsp Black Pepper more to taste
- 2 tbsp Extra Virgin Olive Oil
Instructions
- Preheat oven to 350°F.
- In a large non-stick skillet over medium heat, add the olive oil. Add the onions and cook until beginning to become translucent, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until browned and mostly cooked through. Add the garlic and stir until fragrant, an additional minute. Move to a bowl or a plate and set aside.
- To the same skillet, add the ground venison (you may need to add an extra splash of oil). Brown the meat, mixing it up every few minutes. Add all the spices and worcestershire and give it a good stir until well combined.
- Add the sautéed veggies back into the skillet and mix until combined.
- Add the frozen veggies to the skillet and mix until combined.
- Make a well in the center. Add the tomato paste, broth, and wine (if using). Stir until combined.
- Cook on medium low for 10-15 minutes until the mixture has thickened a bit and some of the liquid evaporated.
- Bake for 15 minutes, uncovered, and broil an additional 5. Top with extra cracked pepper and chopped parsley.
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
