|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This luxurious shepherd's pie has a rich, meaty venison filling covered with fluffy, creamy mashed potatoes. It's as easy to make as the original recipe made with lamb (or beef for a cottage pie) and this homey and flavorful supper will delight everyone at the table. When cooked along with a variety of vegetables and port wine, the filling becomes hearty and flavorful, perfect crowned with creamy mashed potatoes and baked until golden and crispy on top. Because of the earthy quality of the meat, it's best served with red wine, like pinot noir, syrah, or zinfandel.
- 1 tablespoon all-purpose flour
- 5 tablespoons butter (cubed, divided)
- 2 pounds potatoes (peeled and quartered)
- Salt to taste
- Black pepper to taste
- 6 tablespoons milk
- 1 1/2 teaspoons lard (or meat drippings)
- 1 cup chopped onion
- 1 cup finely diced carrot
- 1 cup finely diced parsnip
- 1 cup finely diced celery
- 1 clove garlic (minced)
- 3/4 cup port (or good red wine)
- 2 cups ground venison
- 1 cup beef stock (or chicken stock), divided
- 1 cup chopped white mushrooms
- 2 tablespoons flat-leaf parsley (finely chopped)
- Optional: 1 pinch mace
Note: While there are multiple steps to this recipe, this shepherd's pie is broken down into workable categories to help you better plan for preparation and baking
Gather the ingredients. Preheat the oven to 375 F/Gas 5/190 C.
In a small bowl, mash the flour with 1 tablespoon of butter and place in the freezer.
Make the Mashed Potatoes
Bring water to a boil in a large pot and add the potatoes. Cook until they are soft but not breaking up, 15 to 20 minutes. Drain through a colander.
Add the potatoes to a bowl and mash with a potato masher, ricer, or fork. Add a little salt and pepper to taste.
Using the same pan you used to boil the potatoes, place the milk and the remaining 4 tablespoons butter. Return to the heat and gently warm until the butter has melted.
Add the potatoes to the pot and mix well until you've achieved a creamy mash. Set aside.
Make the Venison Filling
In a large and roomy frying pan, melt the lard (or drippings). Add the onions, carrots, parsnips, and celery and saute the mixture for 5 to 6 minutes.
Add the chopped garlic and cook for an additional minute. Raise the heat, add the port or red wine, and let the mixture bubble for 5 minutes, or until the wine has reduced.
Add the minced venison to the vegetables and approximately 1/3 of the beef stock. Cook, stirring constantly until all the meat is browned.
Add the remaining stock, mushrooms, and parsley. Season with salt and pepper and the mace, if using. Cover and cook for 15 minutes over medium heat.
Take the flour and butter paste from the freezer and add it in tiny pieces to the pan. Stir constantly until all of the flour has dissolved and the sauce has thickened slightly, cooking for approximately 5 mins.
Assemble and Bake the Shepherd's Pie
Place the venison mixture in an 8 by 8 by 3-inch deep ovenproof dish and cover it with the mashed potatoes. Fluff up the surface of the potatoes with a fork and season again with salt and pepper.
Bake in the oven for 30 to 35 minutes until the surface is crisp and browned.
Serve immediately and enjoy.
What is Venison?
Compared to beef, venison is a moist, tender, high-in-protein, lean game meat. It is a wonderful addition to your diet and can be used in recipes as you'd use beef. Its cuts are varied and it has been used for centuries in cultures where hunting is still common. Like any animal fit for human consumption, venison meat can be used in numerous preparations, but because it's a leaner meat, sometimes additional fat is necessary for certain recipes.