VENISON SHEPHERD'S PIE

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.

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

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.
Place the potatoes in a large stock pot and cover with cold water. Add 1 Tbsp of salt and bring to a boil. Cook until soft and can easily be pierced with a fork, about 10 minutes. Drain. Mash. Add 2 tbsp fresh parsley, the green onions, and some salt and pepper. Stir and set aside.
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.
Grease a 9x13 baking dish. Add the venison + veggie mixture and spread it out evenly in the dish. Top with the mashed potatoes and shredded cheese.
Bake for 15 minutes, uncovered, and broil an additional 5. Top with extra cracked pepper and chopped parsley.

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