Roasted Potato Venison Shepherd’s Pie

Hunting season is traditionally a time for venison and other game. Coinciding with the onset of colder weather, it’s also a time for hearty fare. This recipe for Roasted Potato Venison Shepherd’s Pie falls right at the intersection of these two moments… and it’s downright delicious. The layer of potatoes helps keep moisture in the venison, as does the wonderful mix of butter, herbs, vegetables, and wine. If venison’s not your thing, try the recipe with ground bison or ground pork. No matter how you adapt it for your kitchen, this one is a winner.

What is Shepherd’s Pie?

Shepherd’s pie is a comfort dish from the British Isles. Traditionally, it combines minced lamb and a layer of mashed potatoes. The ground lamb gets its flavor from vegetables like onions, carrots, and peas in a rich gravy or sauce. After assembling, you bake the shepherd’s pie till it’s bubbling and warm all throughout. While traditionally made with lamb, versions using ground beef are also popular and often referred to as cottage pie. But in our case, we opt for venison, and swapped roasted potatoes for mashed as the topping.

Roasted Potato Venison Shepherd’s Pie

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• Author: Anna Franklin

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Description

The addition of venison in this shepherd’s pie recipe adds a robust depth to this comforting dish.

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Ingredients

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• 3 tbsp butter
• 2 lb ground venison
• 1 tbsp tomato paste
• 1/2 cup red wine
• 1 1/2 cups beef broth
• 1 onion, diced
• 1/4 cup flour
• 4 cloves garlic, minced
• 1 cup diced carrot
• 1 cup fresh or frozen peas
• 1 cup radish, diced
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp salt
• 2 russet potatoes, sliced into wedges

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Instructions

1. Preheat oven to 350 degrees.
2. In a large cast iron skillet over medium/high heat, melt butter and add ground venison, crumble and cook until brown, season with salt.
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3. Add onion and garlic and cook until softened.
4. Add in tomato paste, thyme, and paprika and cook for a few minutes and then add flour and cook until the flour is lightly toasted.
5. Add red wine and beef broth and stir, making sure to scrape the bottom to get up all the toasty bits stuck to the pan. Let this simmer until thickened, making sure to stir occasionally.
6. Add carrot, peas, and radish and stir until evenly mixed.
7. Cut russet potatoes into wedges and arrange on top of meat and veggies.
8. Season with salt, pepper, and olive oil.
9. Bake at 350 until the potatoes are browned and cooked through.
10. Serve hot.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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