Sweet Potato and Venison Shepherd's Pie

This sweet potato and venison shepherd's pie recipe uses ground venison for a hearty, warming, comforting flavor that is perfect for hunting season.

• Preparation Time: 45 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 45 mins
• Calories: 358 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• salt to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons unsalted butter, softened
• 1 stalk celery, chopped
• 1 pound ground venison
• 4 cloves garlic, chopped
• 2 carrots, peeled and chopped
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 2 tablespoons milk, or more as needed
• 1 large sweet potato
• 1 pinch freshly ground nutmeg
• 1 (8 ounce) package cremini mushrooms, sliced
• 0.25 teaspoon dried sage
• 0.5 teaspoon salt, or to taste
• 0.66666668653488 cup dry white wine
• 0.5 teaspoon dried sage
• 0.25 teaspoon ground black pepper, or to taste
• 0.5 cup shredded sharp Cheddar cheese
• 0.5 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.

Step 3

Pierce sweet potato several times with a fork, wrap in aluminum foil, and place on a baking sheet.

Step 4

Cook in the preheated oven until fork-tender, 70 to 90 minutes. Set aside until cool enough to handle, 5 to 10 minutes.

Step 5

Peel and discard sweet potato skin; add flesh to a large bowl. Add butter, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sage, and nutmeg; beat with an electric mixer until combined. Gently mix in Cheddar cheese. Set aside.

Step 6

Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic; season with salt. Cook until vegetables softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.

Step 7

Stir flour into the pot; cook 1 minute. Pour in white wine; stir to loosen any browned bits off the bottom of the pot and cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth; bring to a simmer. Cook until filling has thickened, 5 to 10 minutes; stir in peas. Taste; adjust salt and pepper as necessary. Remove from heat; cool slightly.

Step 8

Pour filling into the prepared pie plate. Top with sweet potato mixture; gently spread across the top, covering most of the filling.

Step 9

Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Cool slightly before serving.