Loaded Mashed Potato Venison Shepherd’s Pie

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
6-8
serves
Medium
difficulty

Shepherd’s pie has always been a favorite among hunters. The mixture of meat, mashed potatoes and cheese is a hearty meal.

A hearty meat and potatoes meal in one dish.

I use ground venison in my shepherd’s pie recipe, but I use the large grinding plate on my Weston Realtree Grinder to give the dish a bit more “chew” than you get with standard burger. That same plate grinds the meat into the perfect texture for Philly cheesesteaks, by the way.

Grind the venison through the large grinding plate.

The dish is best if you make your own mashed potatoes for the topping. I like skin-on red potatoes, about three pounds, for the pie, but any will work.

Boil the skin on potatoes until soft.

Boil your potatoes until soft, then drain and smash. I like to mix in a stick of butter, a cup of sour cream and a tablespoon of minced garlic to the potatoes. Add milk and stir until potatoes are relatively smooth, add bacon and cheese, then salt to taste. Try them like this, or make your favorite mashed potato style.

 

Ingredients

1 ½ pounds coarse ground venison

Garlic mashed potatoes

1 ½ cups shredded cheese

10 bacon slices, cooked till crisp, then chopped, divided into two equal portions

1 pound mushrooms, sliced

1 onion, diced

1 ½ teaspoons salt

2 packs brown gravy mix

1 teaspoon garlic powder

Fresh chives, finely chopped

Cooking Instructions

Begin by browning the venison in a large skillet. Add the onions and mushrooms and continue to cook until the meat is browned through and the mushrooms and onions are soft. Add the salt and garlic powder, along with the packs of brown gravy mix. If the meat mixture is too dry, add a bit of water until it reaches a thick consistency.

Spoon the meat mixture into a pie dish.

Mix one cup of the shredded cheese and half the chopped bacon into the mashed potatoes. Transfer the meat mixture into a deep pie or baking dish. Top the meat with a thick layer of the loaded mashed potatoes.

Top the meat mixture with loaded mashed potatoes.

Place the shepherd’s pie in a pre-heated 350 degree oven for 30 minutes or until the potatoes are lightly browned at the peaks and along the edges. Remove the pie from the oven and top with the remaining bacon crumbles and cheese. Place the pie back into the oven for five minutes to melt the cheese. Sprinkle with the chopped chives before serving.

Bake the Shepherd's Pie to brown the potatoes and melt the cheese.

 

 

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