Sweet Potato and Venison Shepherd’s Pie

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Description

A hearty, warming, and comforting venison shepherd’s pie that’s perfect for opening day!

Ingredients

  • 1 large sweet potato
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons milk, or more as needed
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • ¼ teaspoon dried sage
  • 1 pinch freshly ground nutmeg
  • ½ cup shredded sharp Cheddar cheese
  • 2 tablespoons vegetable oil
  • 1 (8 ounce) package cremini mushrooms, sliced
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, chopped
  • salt to taste
  • 1 pound ground venison
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper, or to taste
  • ½ teaspoon dried sage
  • 2 tablespoons all-purpose flour
  • ⅔ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 1 cup frozen peas

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
  3. Roast in the preheated oven until sweet potato is fork-tender
  4. 70 to 90 minutes. Remove from the oven and let cool enough to handle
  5. 5 to 10 minutes.
  6. 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.
  7. Peel skin off the sweet potato and place flesh into a large bowl. Add butter
  8. milk
  9. salt
  10. pepper
  11. sage
  12. and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
  13. Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms
  14. onion
  15. carrots
  16. celery
  17. and garlic. Sprinkle with salt. Cook until vegetables have softened
  18. 5 to 7 minutes. Add venison
  19. thyme
  20. oregano
  21. garlic powder
  22. onion powder
  23. 1/2 teaspoon salt
  24. pepper
  25. and sage. Stir to combine
  26. breaking up any large pieces of venison. Cook until venison is no longer pink
  27. 5 to 7 minutes.
  28. Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly
  29. 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened
  30. 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
  31. Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top
  32. covering most of the filling.
  33. Bake in the preheated oven until top is set and filling is bubbling
  34. about 30 minutes. Allow to cool slightly before serving.

Prep Time: 45 mins

Cook Time: 2 hrs

Total Time: 2 hrs 50 mins

Servings: 6

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