Ingredients
For The Potato Topping
- 1 1/2 lbs russet potates, peeled and diced
- 1/4 cup milk
- 1 Tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
For The Venison Filling
- 2 Tbsp vegetable oil
- 1 onion, diced
- 1/4 cups diced carrots
- 1 1/2 lbs ground venison
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 cup frozen peas, thawed
Instructions
For The Potato Topping
- In a large pot add diced potatoes and cover with water. Bring to a boil then bring down to a simmer and cook until tender, about 10 minutes. Drain potatoes and place into a bowl. Add milk, butter, salt, and pepper. Mash the potatoes until smooth. Set aside.
For The Meat Filling
- Preheat your oven to 400ºF. In a large skillet over medium-heat add the vegetable oil and onion and carrots. Cook about 5 minutes and add the venison,salt, and pepper and cook through.
- Add the butter and sprinkle with the flour. Cook the flour for about 2 minutes and add the tomato paste, chicken brother, Worcestershire sauce, dried rosemary, and dried thyme. Stir and bring to a boil. Once boiling reduce heat to low and simmer until thickened, about 10 minutes.
- Add frozen peas to the mixture and add to meat mixture. Transfer to a 13x9-inch glass pan. Top with the potato mixture and spread evenly, making sure to spread the potatoes all the way to the edges to create a seal. Bake until potatoes brown, about 30 minutes. Cool on a cooling rack for 15 minutes before serving.
Notes
When spreading on the potatoes bring the potato mixture all the way to the edges of the pan to make a seal. This will prevent the meat mixture from bubbling up.
This Shepherd's Pie is the perfect leftover meal. Use leftover mashed potatoes to make this pie fast.