Venison Shepherd's Pie

5 from 1 vote

This Venison Shepherd's Pie is the perfect comfort food to make to celebrate St. Patrick's day or any cold winter day!

Course entree, Main Course

Cuisine European

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 543kcal

Cost $5

Cut roast into one-inch cubes or use ground venison.
2 pound venison roast
Add a splash of olive oil to skillet, Dutch oven or cast iron pan. First brown the deer meat in a large skillet or Dutch oven in batches over medium high heat.
1 tablespoon olive oil to coat pan.
Once all of the meat is browned, reduce heat, add vegetables to the same pan.
Sauté vegetables a few minutes. Deglaze pan with red wine. Stir the contents to remove any of the browned bits from the bottom of the pan. Then add the rest of the liquid, spices, salt and pepper.
4 large carrot, 4 stalks celery, 1 onion, diced, 1 clove garlic, minced, ½ cup red wine, 3 cups venison stock, 2 tablespoons minced fresh rosemary, 1 tablespoon fresh thyme, minced, 1 teaspoon salt, ½ teaspoon Black Pepper
Add meat back to the pan. Simmer for 15-20 minutes until the meat is tender and veggies are soft. Add peas the last couple of minutes.
1 cup frozen peas
Thicken with slurry made from flour or cornstarch mixed with an equal amount of water. Let it cook on low for 3-4 minutes to thicken.
¼ cup cornstarch, warm water

Cut potatoes into small pieces. Add to a large saucepan. Barely cover the potatoes with water.
6 large Potatoes, 1 teaspoon salt, 1 teaspoon Black Pepper
Bring to boil. Reduce heat to a low boil. Cook for about 10 minutes until potatoes are soft. Drain well.
Add potatoes back to the pan. Place butter, milk or cream and salt and pepper in the pot with the potatoes. Using a potato masher or hand mixer, mash the potatoes until they achieve a smooth consistency.
3 tablespoons unsalted butter, ¼ cup Milk
Add cheese and mix.
1 cup sharp cheddar

Once the venison filling is done, pour it into a casserole dish, or use individual ramekins for a fun presentation.
Spread potatoes over the meat mixture. Purposely add high spots on the surface of the potatoes so that they brown nicely.
Place the casserole on a rimmed baking sheet to avoid spills. Place it under the broiler and broil until the potatoes are a nice golden brown. Carefully watch the pie so that the potatoes don't burn.

If you are using the cheese for the mashed potatoes, do not make them too early. If they cool, the cheese will solidify making the potatoes hard to spread.
Make a double batch and freeze the pies covered well for future ready-to-go dinners.

Leftovers will last 3-4 days, covered, in the fridge. For longer storage leftovers can be frozen in the freezer in air tight freezer containers.