Shepard's Pie is traditionally made with ground lamb or beef, but I decided to try it with venison and found great results! I have never made it before now, so you may notice a bit of extra liquid, making it more stew-like so I will add less broth next time. I often don't measure, but good cooks don't! The following day the leftovers had less liquid and tasted even better. Everything is done in the cast iron pan except the mashed potatoes making easier cleanup.
Ingredients (Filling):
2 lb ground venison
2 cups diced carrots
1 cup diced onions
1 cup frozen peas
1 cup beef broth
Salt/pepper to taste
6 T chopped garlic
2 tsp dried thyme
2 tsp dried rosemary
1 tsp dried oregano
2 T Worcestershire sauce
Ingredients (Potatoes):
4 cups mashed potatoes
1/4 cup butter
1/2 cup milk (estimated)
Salt to taste
2 tsp garlic powder
1/4 cup grated parmesan cheese
Instructions:
1)Peel and dice potatoes, cook in boiling water until tender. Drain and return to pot with heat off for 5 minutes until water evaporates.
2) Mash potatoes, add butter, milk, seasonings and cheese. Mixture should be easy to spread but not runny
3) Add the dried seasonings to the venison and combine. Brown the meat for several minutes on medium high heat before adding the carrots and onions
4) Cook the meat and vegetables until the meat is done and vegetables start to soften, add the Worcestershire sauce and the garlic
5) Add the broth, allow to reduce several minutes. Add the frozen peas and stir
6) Add the potatoes and spread to cover the top. Use a fork to lightly 'rake' the top and grate some more cheese on top
7) Bake 400 F for 30 minutes. I turned on the broiler for the last few minutes until golden brown
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