This classic comfort food is a nostalgic favorite. It is rich and savory, filled with veggies and a simple gravy. Venison Shepherd's Pie is a weeknight meal that will be loved by everyone in your family! Make it ahead for a quick supper and save the leftovers for later!
Keep reading to learn how to make Venison Shepherd's Pie from scratch, using simple ingredients you already have in your pantry!
For more delicious venison recipes, be sure to try my Venison Bierocks. These venison bierocks are made with pillows soft bread dough and finely chopped cabbage and onions. They are hearty, protein-packed and surprisingly easy to make! You will also love my Casti-Iron Lasagna Bake. Melty, bubbly, cheesy. A filling that is airy and rich. Only one dish to clean. Do I have your attention yet? This lasagna is only SEVEN ingredients and comes together in less than 30 minutes!
What is shepherd's pie?
Shepherd's pie is a dish that is made with browned ground meat mixed with bite-sized vegetables in a warm gravy. The meat and vegetable mixture is layered on the bottom of a baking dish and topped with mashed potatoes. It is then baked like a casserole until bubbly and hot.
In the 1800's, traditional Shepherd's Pie was made with lamb and was called 'Cottage Pie.' Today we are modernizing this classic dish by using ground venison! If you do not have venison or lamb, substitute ground beef. I was raised on ground beef Shepherd's pie and can personally vouch for it being really good! Whichever version you choose to make, this savory casserole is easy and delicious.
Ingredient notes
For the filling
- Ground venison - we're using ground deer. You can use elk, beef or lamb if you prefer.
- Onion - my family prefers a mild yellow onion, but any sweet onion will do.
- Butter - venison is a lean meat and needs extra fat. Tallow or lard could also be used.
- Italian seasoning blend - or use fresh herbs if you have them
- Tomato paste - for richer flavor and hint of tomato. Substitute dried tomato powder if you don't have tomato paste on hand.
- Flour - to thicken the gravy, substitute corn starch for gluten-free option
- Beef broth - this is a flavorful base for the gravy
- Worcestershire sauce - don't skip it! It's a fantastic way to infuse a ton of extra flavor
- vegetables - save time and select a frozen bag of peas, carrots, and corn. This would also be a great use for any dehydrated mixed vegetables you have in the pantry! If you use dehydrated veggies, first rehydrate them by simmering in water or broth for ten minutes before using.
for the mashed potato topping
- potatoes - I prefer russet or Yukon gold potatoes.
- Heavy cream and butter For a dairy-free alternative, substitute bone broth
- salt & pepper Season generously!
How to make venison Shepherd's pie
The first step is to brown the ground meat. Heat a cast-iron skillet over medium heat until it begins to smoke lightly. Add a spoonful of tallow, lard or butter to the pan. Once it melts, add the chopped onion and sauté for several minutes. Add the ground meat and immediately begin breaking the meat apart into small pieces.
Peel the potatoes and chop them into one inch pieces. Bring a large pot of water to boil and cook the potatoes until tender. Once the potatoes are cooked, strain the water and mash the potatoes with the butter, cream salt and pepper.
Add the frozen vegetables directly to the browned meat along with the beef broth, tomato puree, Worcestershire sauce and Italian seasoning. Simmer until the vegetables are tender, then add the flour and cook for five minutes more until the sauce is thickened.
Using a baking dish or cast-iron skillet, layer the Venison Shepherd's pie with the meat mixture on the bottom and the mashed potatoes spread on top. I like to take a fork and swirl a pattern in the potatoes, but it's definitely not necessary! Sometimes I sprinkle a bit of colby jack cheese on top.
Helpful tips
My biggest tip for working with venison is to have the cast iron skillet very hot before adding the meat. A properly heated cast iron skillet is naturally nonstick which is very helpful when working with a lean meat. I add the defrosted meat into the hot skillet and use a meat masher to chop the meat into fine pieces without damaging the pan.
Can shepherd's pie be made ahead of time?
how to reheat leftover shepherd's pie
Venison Shepherd's Pie makes delicious leftovers! I like to portion the leftovers in personal-sized glass containers and refrigerate them for later. Pint mason jars also make a perfect serving container! Keep the leftovers frozen or refrigerated and either heat them in the microwave or pour it into an oven safe container to reheat in the oven.
recipe notes
- 2 ½ russet potatoes is approximately 3 large potatoes. Yukon Gold potatoes would be a good substitution.
- This recipe can be made with any ground red meat, such as deer, elk, bear or beef.
- Depending on serving size, this recipe will make about 8 servings. It makes delicious leftovers!
- If using dehydrated vegetables, rehydrate them by simmering in a saucepan of broth or water for ten minutes and strain prior to adding to the meat.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Venison Shepherd's Pie
Equipment
- cast iron skillet
- medium saucepan
Ingredients
for the venison filling
- 1 pound ground venison
- 1 onion yellow
- 2 tablespoons butter
- 2 tablespoons tomato paste or substitute ketchup or tomato powder
- 2 tablespoons flour
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 cups mixed vegetables frozen
- ½ teaspoon Italian seasoning
for the mashed potato topping
- 2½ pounds russet potatoes
- ½ cup heavy cream
- ¼ cup butter
- salt and pepper to taste
Instructions
- Prepare a 9X13 baking dish or plan on making this dish in the same 12” cast iron skillet used for browning the meat. Preheat the oven to 375 degrees.
- Heat a cast-iron skillet over medium heat until it begins to smoke lightly. Add a spoonful of tallow, lard or butter to the pan. Once it melts, add the chopped onion and sauté for several minutes. Add the ground meat and immediately begin breaking the meat apart into small pieces, the smaller the better!
- Peel the potatoes and chop them into one inch pieces. Bring a large pot of water to boil and cook the potatoes until tender. Once the potatoes are cooked, strain the water and mash the potatoes with the butter, cream salt and pepper.
- If using dehydrated vegetables, rehydrate them by simmering in a saucepan of broth or water for ten minutes. If using frozen vegetables, add the vegetables directly to the browned meat along with the beef broth, tomato puree, Worcestershire sauce and Italian seasoning. Simmer until the vegetables are tender, then add the flour and cook for five minutes more until the sauce is thickened.
- Using a baking dish or cast-iron skillet, layer the Venison Shepherd's pie with the meat mixture on the bottom and the mashed potatoes spread on top. I like to take a fork and swirl a pattern in the potatoes, but it's definitely not necessary! Sometimes I sprinkle a bit of colby jack cheese on top.
- Bake the Venison Shepherd's Pie at 375° for uncovered for 30 minutes until lightly browned and bubbly.
Notes
- 2 ½ russet potatoes is approximately 3 large potatoes. Yukon Gold potatoes would be a good substitution.
- This recipe can be made with any ground red meat, such as deer, elk, bear or beef.
- Depending on serving size, this recipe will make about 8 servings. It makes delicious leftovers!
Seanna Borrows
Great recipe! Perfect for the hunters in the family! So good!
Jessica Robinson
LOVE this! I've been looking for a great recipe for the ground venison we have and saw this recipe. It was so simple to make and so flavorful!