Venison Shepherd’s Pie

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A simple & impressive way to use up holiday leftovers! 

Venison Shepherd's Pie - Miss Allie's Kitchen

Venison Shepherd’s Pie

Chances are, right about now, you’re up to your ears in Holiday planning. Whether you’re hosting a bazillion gatherings, buzzing about the upcoming work parties, knitting tacky sweaters with the best of them or cranking out Christmas cookies like a Keebler Elf, you probably are struggling to put a nutritious meal on the table. And, if you are lucky enough to have Thanksgiving leftovers, I’m betting that you’re trying to get really creative with those leftover mashed potatoes, no?

Shepherd’s Pie is one of JMan’s favorite dishes, and his sweet momma makes it every year on St. Patrick’s Day for us. We are all VERY Irish. Since he was kind enough to fill our freezer with deer meat this fall, I’m returning the favor by whipping up this stick to your ribs classic. I tested this recipe before Thanksgiving, so I didn’t have any mashed potatoes on hand to use. The directions below include a simple method for whipping cooked potatoes with butter for the “crust” but use up those leftovers if you got ’em!

Venison Shepherd's Pie with Creamy Potatoes


This Shepherd’s pie is impressive enough to serve to your holiday guests but easy enough to whip up on a weeknight.

My method is extremely simple, you could probably get much more complicated and gourmet with it, but hey, easy is key this year. I wanted to use chunks of meat instead of ground meat like a traditional Shepherd’s Pie; I was just in the mood for a tender cut of venison. This is gluten free, and if you use ghee in place of butter, completely dairy free, too!

If you don’t have access to venison (you could really just come over to my house), or if you aren’t a fan of the flavor, you can always use beef. The ratios will all be the same, your flavor will just be slightly different.

Shepherd's Pie with Venison

WHAT YOU’LL NEED:

Venison – or Beef (cubed stew meat would work well)

Potatoes

Carrots

Celery

Onion

Garlic

Beef Stock or Bone Broth – I like this bone broth sampler!*


Tomato Paste

Ground Thyme

Butter or Ghee – please use Ghee for Whole30

Venison Shepherd's Pie

WHAT YOU’LL DO:

Preheat oven to 375

Begin by boiling a pot of water. Peel and cut your potatoes into eighths so they cook faster. Once the water is boiling, add the potatoes and boil for 15-20 minutes until they are tender. Again, if you have leftover mashed potatoes, skip this step and set aside about 3-4 cups of the leftovers for the topping!

While the potatoes cook, dice the venison into bite size chunks. Heat a large pan or skillet on medium heat. A 1 tbsp of butter and let it heat. Add the chunks of venison and let them cook until slightly browned.

Shepherd's Pie with Deer Meat

While the venison and potatoes cook, chop your veggies. When the meat is browned, transfer it to a plate, and let it sit while you cook the veggies. Add the veggies into the hot pan and let them cook for 5-7 minutes before adding the garlic and thyme. Let this cook for 2 more minutes, and add the stock, tomato paste, salt, pepper and beef back into the pan. Let it go for two more minutes until everything is thick and combined. Turn the burner off, and pour this into the bottom of your casserole dish.

Creamy Mashed Potatoes Over Deer Meat

By now, your potatoes will be done. Drain them, add them to a bowl, add 2 tbsp of butter or ghee, and whip with a mixer or mash with a few forks. Dump this out onto the top of your venison filling and smooth everything well.

Shepherd's Pie with Venison

Bake for 25-30 minutes until the potatoes slightly start to brown on top. Serve up in generous portions with a giant hug.

xoxx,

Miss AK

Venison Shepherd's Pie with Tender Veggies

Venison Shepherd's Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Preheat Oven to 375 {gluten free, high protein}
Ingredients
  • 1 lb of Venison Steaks or Chops
  • 4 medium Potatoes
  • 1 bag of Carrots - Chopped
  • 5-6 Stalks of Celery - Chopped
  • 1 Large Onion - Chopped
  • 3 Cloves of Garlic - Minced
  • 1 cup of Beef Stock or Bone Broth
  • 1 can of Tomato Paste
  • ½ tsp of Ground Thyme
  • 3 tbsp of Butter or Ghee
Instructions
  1. Preheat oven to 375
  2. Begin by boiling a pot of water.
  3. Peel and cut your potatoes into eighths so they cook faster.
  4. Once the water is boiling, add the potatoes and boil for 15-20 minutes until they are tender. Again, if you have leftover mashed potatoes, skip this step and set aside about 3-4 cups of the leftovers for the topping!
  5. While the potatoes cook, dice the venison into bite size chunks.
  6. Heat a large pan or skillet on medium heat.
  7. Add 1 tbsp of butter and let it heat.
  8. Add the chunks of venison and let them cook until slightly browned.
  9. While the venison and potatoes cook, chop your veggies.
  10. When the meat is browned, transfer it to a plate, and let it sit while you cook the veggies.
  11. Add the veggies into the hot pan and let them cook for 5-7 minutes before adding the garlic and thyme.
  12. Let this cook for 2 more minutes, and add the stock, tomato paste, salt, pepper and beef back into the pan.
  13. Let it go for two more minutes until everything is thick and combined.
  14. Turn the burner off, and pour this into the bottom of your casserole dish.
  15. By now, your potatoes will be done.
  16. Drain them, add them to a bowl, add 2 tbsp of butter or ghee, and whip with a mixer or mash with a few forks.
  17. Dump this out onto the top of your venison filling and smooth everything well.
  18. Bake for 25-30 minutes until the potatoes slightly start to brown on top.
  19. Serve up in generous portions with a giant hug.

 

*this post contains affiliate links from Amazon. All products listed are products I have and do use in my kitchen. If you chose to purchase through the links enclosed, I do recieve a small commission*

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