Description
Discover how to make a delicious Venison Shepherds Pie with this easy recipe. Learn the steps to create a savory and comforting dish for your next meal.
Ingredients
- – 2 pounds (900g) russet potatoes, peeled and diced
- – 1/2 cup (120ml) whole milk
- – 3 tablespoons (42g) vegetable oil
- – 1/2 cup (60g) shredded cheddar cheese, about 3 ounces
- – Salt
- – 3 tablespoons (42g) vegetable oil
- – 2 pounds (900g) ground beef
- – Salt
- – 1 large yellow onion, chopped
- – 2 carrots, peeled and cut small
- – 1 parsnip, peeled and cut small (optional)
- – 1 cup (240ml) peas (optional)
- – 1 clove garlic, peeled and minced
- – 1 cup (240ml) apple juice
- – 2 tablespoons (30 ml) soy sauce
- – 1 tablespoon (15 ml) Dijon mustard
- – 1 tablespoon (15 ml) tomato paste
- – 1 cup (240ml) beef broth
- – 1 teaspoon (5 ml) dried thyme
- – 1 teaspoon (5 ml) dried sage
- – 2 teaspoons (10 ml) minced fresh rosemary
- – 2 teaspoons (10 ml) soy sauce (optional)
- – Black pepper to taste
- – 1/2 cup (60g) shredded cheddar cheese
Instructions
- Place a large pot filled with water on high heat, add the diced potatoes, and wait for it to reach a boil. Cook until the potatoes are soft. Drain the water, then return the potatoes to the pot. Reduce the heat and let them steam for a few moments.
- Incorporate the other potato ingredients and mash thoroughly until the mixture is smooth and airy. Put this aside for later use.
- In a large, wide skillet, heat the vegetable oil over high heat. Once it barely begins to change color, add the ground beef and brown it thoroughly, seasoning with salt as it cooks. Be patient to ensure the meat is well-browned, not just gray. Remove from the pan and set aside.
- Introduce the chopped onions to the skillet, adding more oil if necessary. Cook the onions over medium-high heat until they are nicely browned. Add the carrots, parsnips, and minced garlic, and continue to cook for a few more minutes.
- Place a large Dutch oven on medium heat and preheat your oven to 400°F.
- Combine the browned meat and onions in the Dutch oven, then add all the remaining ingredients except for the last portion of shredded cheese. Mix well and bring the mixture to a boil. Let it reduce, stirring frequently, until the mixture is moist but not too liquid. This should take around 5 to 10 minutes.
- Transfer the meat mixture into a 9×13 casserole dish or a similar baking dish, ensuring there is about an inch of space at the top for the potatoes. Spread the mashed potatoes over the surface, creating peaks and valleys to encourage browning. Sprinkle the last portion of shredded cheese on top. Bake until the dish is golden and appealing, approximately 25 minutes.
Notes
- Make sure to brown the ground beef thoroughly to enhance the filling’s flavor and texture.
- Consider adding parsnip and peas for a richer taste in the filling.
- Incorporate whole milk and shredded cheddar cheese into the mashed potatoes for a creamy and cheesy topping.
