Venison Shepherd’s Pie ( Hunters Pie )

Servings: 4–6 | Prep Time: 20 min | Cook Time: 40 min

Ingredients

For the filling:

• 1 ½ lbs ground venison

• 1 tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 cup frozen peas

• 2 tbsp tomato paste

• 1 cup beef or venison stock

• ½ cup red wine (optional, but adds depth)

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• ½ tsp rosemary

• Salt and pepper to taste

For the mashed potato topping:

• 2 lbs potatoes, peeled and chopped

• 4 tbsp butter

• ½ cup milk (or cream for richer texture)

• Salt and pepper to taste

• ½ cup shredded cheddar (optional)

Instructions

1. Make the mashed potatoes:

   • Boil potatoes in salted water until tender (about 15 min).

   • Drain, mash with butter and milk, season with salt and pepper. Set aside.

2. Cook the filling:

   • In a large skillet, heat oil over medium heat.

   • Add onion, carrots, and celery; cook 5–6 minutes until softened.

   • Add garlic and cook 1 minute.

   • Add ground venison and cook until browned.

   • Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.

   • Pour in red wine (if using), let it reduce for 2 minutes.

   • Add stock, simmer 10 minutes until thickened. Stir in peas at the end.

3. Assemble:

   • Preheat oven to 400°F (200°C).

   • Spread the venison filling evenly in a baking dish.

   • Top with mashed potatoes, spreading to cover completely. (Optional: sprinkle with cheddar.)

4. Bake:

   • Bake for 20–25 minutes, until golden and bubbly.

   • Let rest 10 minutes before serving.

Recipe by Chef Tony