Shepard's pie with venison

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 60 Minutes    4 Servings

Delicious comfort food for the cold winter months.
Rene Jantzen

A Shepard’s Pie made the traditional way is made with lamb. But the meat can easily be changed up to beef or venison. A rich meat layer topped with creamy mash; this is sure to be a new family favorite!

Ingredients

Game sauce:

500g venison in bite-size cubes
Bacon, chopped
Olive oil
2 large onions, chopped
Mushrooms, chopped
2 tbsp Worcestershire Sauce
Fresh herbs, chopped
100 ml red wine
100 ml venison or beef broth
Salt & pepper
2 tbsp flour
250 ml cream

Mashed potatoes:

1 kg potato, peeled and quartered
75 g butter
Milk
2 tbsp parmesan, freshly grated
Salt & pepper
Nutmeg
2 egg yolks

Method

Get started by boiling the potatoes. Place the peeled and quartered potatoes in medium sized pot. Cover with cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20-25 minutes).

While the potatoes are boiling, let’s sauté the mushrooms and onions in large pan for about 5 minutes until the onions are soft. Add the venison and bacon to the pan with the onions and mushrooms. Fry everything until the meat takes on a nice brown color and the fat on the bacon is rendered down. Next, add the red wine, Worcestershire sauce, fresh herbs and venison broth. Bring the sauce to a simmer and reduce heat to low. Cook uncovered for 10 minutes. Next add cream and a little potato water to thicken the sauce. Season with salt and pepper.

Once the potatoes are cooked mash them together with butter, egg yolks, milk, grated nutmeg, parmesan, and season with salt and pepper.

Now, layer the meat mixture and mashed potatoes in a casserole dish. Spread the mashed potatoes over the top of the venison. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. Make a few holes in the mashed potatoes so the steam can come out. Put in the oven at 175 ° for 25-30 min. Serve your Shepard’s Pie with a nice fresh salad.

Bon Appetite.

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