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.
Ingredients
Scale
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)
Instructions
- Preheat oven to 375.
- 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.
- 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.
- Add ground venison or beef and cook until browned. Remove and set aside.
- Add a bit more oil if necessary and add onions to the skillet. Sauté until beginning to brown, then add carrots and peas.
- Cook until softened, then add garlic.
- Cook 30-60 seconds, then add tomato paste and stir well.
- Add flour and stir again.
- Add Worcestershire sauce, salt, pepper, rosemary, and thyme.
- Stir, then add ground meat back to the skillet.
- Bring to a simmer and cook until reduced and thick like gravy.
- Spread mashed potatoes over the filling.
- Cook at 375 F for about 15 minutes until potatoes begin to brown.
- Serve hot.