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Venison Shepherd's Pie | Can't Stay Out of the Kitchen | this is a fantastic #recipe for Big Game hunters - whether for #deer or #elk. It's covered with a scrumptious #MashedPotatoes layer filled with #CheddarCheese & #ParmesanCheese. It's incredibly tasty and wonderful for family or company dinners or #potlucks. #ShepherdsPie #VenisonShepherdsPie #DeerPie #venison #VenisonPie #GlutenFree #GroundDeerMeat

Venison Shepherd's Pie

Teresa Ambra
Venison Shepherd's Pie is awesome. This amazing version of Shepherd's Pie uses ground deer meat but you can also use deer roast or steaks. If you're a hunter this would also be an excellent way to serve elk. This fantastic dish is topped with Mashed Potatoes that are filled and topped with two cheeses. This scrumptious Shepherd's Pie is gluten free but can easily be made with regular flour instead. If you're looking for recipes to use venison, this one will knock your socks off!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Venison
Cuisine American
Servings 16
Calories 404 kcal

Equipment

  • 1 large Dutch Oven
  • 1 sharp knife to cut vegetables
  • 1 stock pot with lid
  • 1 colander
  • 1 wooden spoon
  • 1 hamburger chopper
  • measuring cups
  • measuring spoons
  • 1 9x13" deep dish glass baking dish not a Pyrex baking dish because the sides aren't deep enough
  • 1 potato masher

Ingredients
  

VENISON FILLING:

  • 2 lbs. ground venison (or you can finely chop deer roast or steaks)
  • 2 ribs celery diced
  • 1 large onion chopped
  • 3 medium cloves garlic finely minced
  • 1 medium red bell pepper diced
  • 16 oz. pkg. frozen mixed vegetables thawed
  • 1 qt. chicken broth
  • 1/2 cup gluten free flour or all-purpose flour
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried marjoram
  • 1 tsp. dried oregano
  • 1 tbsp. dried parsley
  • 1 tsp. Worcestershire sauce (Lea & Perrin's is gluten free)
  • 1/4 cup tomato paste mixed with 1/4 to 1/2 cup water
  • 2 tbsp. avocado oil

MASHED POTATO TOPPPING:

  • 5 lbs. potatoes peeled and chunked
  • water for boiling the potatoes
  • 4 tbsp. unsalted butter
  • 1 cup half-and-half
  • 1 cup Parmesan cheese shredded
  • 2 cups sharp Cheddar cheese shredded, divided use
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1 tsp. sea salt
  • 2 large egg yolks

Instructions
 

VENISON FILLING:

  • Brown venison, celery, onion, garlic and bell pepper in avocado oil, in a Dutch oven over medium heat.
  • Use a hamburger chopper to chop down meat into small pieces while frying.
  • Cook until venison is cooked through and veggies are tender.
  • Add flour and stir to combine.
  • Add seasonings, Worcestershire sauce and tomato paste mixture.
  • Slowly add chicken broth about one-quarter cup at a time until all the broth is incorporated.
  • Add thawed vegetables and cook until veggies are heated through and mixture has thickened.
  • Pour into a greased 9x13” glass baking dish.
  • Spread mashed potato topping on top.
  • Add remaining one cup of cheddar cheese.
  • Bake at 400° about 30-40 minutes, or until heated through.

MASHED POTATO TOPPING:

  • Boil potatoes in water about 20 minutes, or until fork tender.
  • Drain potatoes.
  • Mash potatoes with a potato masher.
  • Add butter, half and half, parmesan cheese, one cup cheddar cheese, garlic powder, pepper, salt and egg yolks.
  • Stir well to combine and spoon over top of venison filling to the edge of the baking dish.
  • Sprinkle with remaining cup of cheddar cheese before baking.

Notes

NOTE: The amount of half-and-half and butter for the potatoes counts on a full 5-lbs. of potatoes being used. If you use less potatoes, you will have to adjust the amounts of butter and half-and-half or the potatoes will be soupy.
 
NOTE: If you don’t have ground venison, you can substitute deer steaks or roasts that have been cut down into small chunks.
 
NOTE: If you're a hunter, you may also consider using elk meat in this recipe.
 
NOTE: This recipe can be prepared up to 24 hours in advance, and then baked. You will have to adjust baking time if you put the casserole into the oven cold from the refrigerator.
 
NOTE: You need a deep-dish pan or baking dish to make this recipe.
 
NOTE: If you don't have gluten intolerance, regular flour can be used in this recipe as well.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 404kcalCarbohydrates: 37gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 102mgSodium: 781mgPotassium: 1034mgFiber: 6gSugar: 4gVitamin A: 2195IUVitamin C: 44mgCalcium: 247mgIron: 5mg
Keyword carrots, casserole, celery, cheese, corn, gluten free, green beans, main dish, parmesan cheese, peas, potatoes, shepherd's pie, Venison
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