Shepherd’s Pie with Venison or Ground Beef

Shepherd’s Pie with Venison or Ground Beef

If you had told me a few years ago that I’d be regularly cooking venison for my family, I probably would have laughed. But it turns out that my oldest son loves to hunt, and over the past couple of years, I’ve slowly been learning how to turn wild game into meals that everyone actually gets excited about eating.

This shepherd’s pie was an instant hit with all of my guys. The very first time I made it, they immediately requested that it become part of the regular dinner rotation.

And I can understand why. It’s hearty, cozy, filling, packed with flavor, and works beautifully with venison, ground beef, or really any ground game you happen to have on hand.

It can even be made gluten-free and dairy-free! 

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I often double this shepherd’s pie recipe and make it in two large cast iron skillets because my family can put away a shocking amount of food. I’ve also made it in a 9×13 baking dish, depending on what’s clean and available.

And truthfully, I almost never measure anything precisely. This recipe is more of a loose guide in my kitchen. Sometimes I toss in extra carrots and peas. I frequently use frozen onions, carrots, and peas to make dinner prep faster. I also never peel the potatoes. Rustic and easy is the goal around here.

This is one of those fantastic all-in-one meals that feels complete on its own, especially served with fresh sourdough bread. If you want even more veggie power, add a simple green salad on the side.

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Ingredients for Shepherd’s Pie

Ground Meat Filling

• Ground venison, ground beef, or other ground game — the hearty, savory base of the dish. No venison? Look for local, pasture-raised beef.
• Yellow onion — adds sweetness and depth of flavor. I often use frozen chopped onions.
• Carrots — for color, texture, and a little natural sweetness. I love using frozen homegrown carrots.
• Peas — classic in shepherd’s pie and a favorite with kids. I don’t grow enough peas to freeze so I often use frozen store bought peas.
• Garlic — because almost every good comfort-food dinner starts with garlic. Of course, I recommend growing your own garlic, if you can!
• Tomato paste — rich flavor that helps create a savory gravy. Tip for gardeners: I use my homegrown, home dried tomato powder.
• Gluten-free 1:1 all-purpose flour — thickens the filling. I like this brand.
• Stock — helps create the rich sauce. I recommend homemade broth or stock but use whatever you have on hand.
• Worcestershire sauce — adds depth and savory flavor.
• Unrefined sea salt — essential for bringing all the flavors together. Save 15% on my favorite brand of unrefined sea salt with code KEEPITREAL.
• Ground black pepper — adds warmth and balance.
• Dried rosemary — earthy and cozy; I like to use homegrown and home dried!
• Dried thyme — classic herb pairing for shepherd’s pie; mine is homegrown and home dried.

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Mashed Potato Topping

• Potatoes — the cozy topping that makes shepherd’s pie irresistible. Choose Russet or Yukon gold types.
• Butter — for richness and flavor. For dairy-free, try mayo or olive oil.
• Cream, milk, or reserved potato water — helps create creamy mashed potatoes. For dairy-free, use reserved cooking water or a rich broth.
• Egg yolk — helps the potato topping brown beautifully. Choose pasture-raised, if possible!
• Unrefined sea salt — season generously to taste.
• Green onion (optional) — adds fresh flavor and color.

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How to Make Shepherd’s Pie

(Start by preheating your oven.)

1. Prepare the mashed potatoes
Add chopped potatoes and several generous pinches of salt to a large pot and cover with water. Boil until the potatoes are very tender.

Drain the potatoes, reserving some of the cooking water if you’d like to use it instead of milk or cream. Mash the potatoes with butter and your preferred liquid, then season with salt and pepper. Stir in sliced green onion if using, then mix in the egg yolk.

2. Brown the meat
Heat a large cast iron skillet or Dutch oven with a bit of cooking oil. Add the ground venison or beef and cook until browned. Remove the meat and set aside.

3. Cook the vegetables
Add a little more oil if needed, then sauté the onions until they begin to soften and brown slightly. Add the carrots and peas and cook until tender.

Stir in the garlic and cook briefly until fragrant.

4. Build the filling
Add the tomato paste and stir well to coat the vegetables. Sprinkle in the flour and stir again.

Pour in the Worcestershire sauce and stock, then season with salt, pepper, rosemary, and thyme.

Return the cooked meat to the skillet and simmer everything together until thickened into a rich, gravy-like filling.

5. Top with mashed potatoes
Spread the mashed potatoes evenly over the filling. Rustic swirls and peaks are encouraged because they brown beautifully in the oven.

6. Bake and serve
Bake until the potatoes begin to turn golden brown on top and the filling is hot and bubbly.

Serve hot with fresh sourdough bread and, if desired, a simple green salad on the side.

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Why We Love This Shepherd’s Pie

There’s a reason this shepherd’s pie keeps showing up on our dinner table.

• It’s comforting without being complicated.
• It’s flexible and forgiving.
• It works with venison, beef, or whatever ground meat is available.
• It reheats beautifully for leftovers.
• And it’s one of those meals that feels substantial and nourishing after a long day outside.

Whether you’re trying to use more wild game, stretch your grocery budget with ground beef, or simply looking for a hearty family dinner, this shepherd’s pie is worth adding to your rotation.

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Shepherd’s Pie

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• Author: Kathleen | Roots & Boots
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8-10 servings 1x

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Description

This hearty shepherd’s pie with venison or beef is topped with creamy mashed potatoes for the ultimate cozy comfort food dinner. Perfect for feeding a hungry family, using ground game, or making ahead for easy leftovers.

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Ingredients

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Filling

• 2 pounds ground venison or beef
• 1 medium yellow onion, chopped, frozen or fresh
• 1 ½ cups chopped frozen or fresh carrots
• 1 cup frozen or fresh peas
• 4 cloves of garlic, minced
• ¼ cup tomato paste
• ¼ cup GF 1:1 all-purpose flour
• 2 cups stock
• ¼ cup Worcestershire sauce
• 1 tablespoon unrefined sea salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme

Mashed Potatoes

• 3 pounds potatoes, roughly chopped
• 4 ounces butter
• ½ cup cream, milk, or salted water
• 1 egg yolk
• Unrefined sea salt
• 1 green onion, sliced (optional)

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Instructions

1. Preheat oven to 375.
2. Make the mashed potatoes: add chopped potatoes and several pinches of salt to a large pot and cover with water. Bring to a boil and cook until potatoes are very tender. Drain water, reserving about one cup if desired instead of milk or cream. Mash potatoes and add milk or cream, butter, and sliced green onion. Season with salt and pepper to taste. Add the egg yolk and mix well.
3. Heat a large cast iron skillet or Dutch oven over medium heat and add a bit of cooking oil to lightly coat the bottom of the skillet.
4. Add ground venison or beef and cook until browned. Remove and set aside.
5. Add a bit more oil if necessary and add onions to the skillet. Sauté until beginning to brown, then add carrots and peas.
6. Cook until softened, then add garlic.
7. Cook 30-60 seconds, then add tomato paste and stir well.
8. Add flour and stir again.
9. Add Worcestershire sauce, salt, pepper, rosemary, and thyme.
10. Stir, then add ground meat back to the skillet.
11. Bring to a simmer and cook until reduced and thick like gravy.
12. Spread mashed potatoes over the filling.
13. Cook at 375 F for about 15 minutes until potatoes begin to brown.
14. Serve hot.

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