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A white dish with scalloped edges filled with a shepherd's pie with a lightly browned mashed potato topping.

Venison Shepherd's Pie

Meg Austin
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!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 378 kcal

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!

Nutrition

Calories: 378kcalCarbohydrates: 37gProtein: 18gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 85mgSodium: 342mgPotassium: 1006mgFiber: 4gSugar: 3gVitamin A: 2862IUVitamin C: 15mgCalcium: 62mgIron: 4mg
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