Venison Shepherd’s Pie combines tender venison, veggies and mashed potatoes for a simple & impressive way to use up holiday leftovers!
- 4 medium potatoes, peeled and chopped (or about 2 cups of leftover mashed potatoes)
- 3 tbsp of butter or ghee, divided
- 1 lb of venison steaks or chops, cubed*
- 1 bag of carrots, chopped (about 5 carrots)
- 5–6 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 cup of beef stock or bone broth
- 1 6oz. can of tomato paste
- 1/2 tsp of ground thyme
- 2 tsp. salt, divided
- 1 tsp. pepper
- 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. Add 1 tbsp of butter and let it heat.
- Add the chunks of venison and let them cook until slightly browned.
- 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 to 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 venison 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.
- By now, your potatoes will be done. Drain them, add them to a bowl, add 2 tablespoons of butter or ghee, 1 teaspoon of salt, 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.
- Bake for 25-30 minutes until the potatoes slightly start to brown on top. Serve up in generous portions with a giant hug.
*can sub beef – I suggest getting beef stew meat
- Serving Size: 1 cup
- Calories: 289
- Sugar: 12 g
- Sodium: 723 mg
- Fat: 6 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 45 mg