SWEET POTATO AND VENISON SHEPHERD'S PIE
A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!
Provided by Kim
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h50m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
- Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
- 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.
- Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
- 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, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
- Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
- Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 29.5 g, Cholesterol 76.2 mg, Fat 14.2 g, Fiber 5.8 g, Protein 23.1 g, SaturatedFat 6.4 g, Sodium 444.9 mg, Sugar 7.7 g
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Kevin McArdle
[email protected]This is a great recipe for a special occasion.
Reginald Ankomah
[email protected]I'm not a fan of sweet potatoes, but I loved this dish. The flavors were amazing.
Alexander Cruz estiben
[email protected]This dish is perfect for a cold winter night.
Waseem Sandhu
[email protected]I'm a vegetarian, but I still enjoyed this dish. I used lentils instead of venison.
sartaj wali
[email protected]This recipe is a great way to use up leftover venison.
Bob Marlee
[email protected]I had some trouble finding venison, so I used ground beef instead. It still turned out great!
tayyab masroor
[email protected]The venison was a little dry, but overall the dish was good.
George Donkor
[email protected]This dish was a little too sweet for my taste. I think I would have preferred it with regular potatoes instead of sweet potatoes.
Asour Godwill
[email protected]I was looking for a new shepherd's pie recipe, and this one did not disappoint. It was flavorful and comforting, and my whole family loved it.
Qaiser Bajwa
[email protected]This recipe was easy to follow and the dish turned out delicious. I will definitely be making it again.
Hafiz Muhammad Usman
[email protected]I'm not a huge fan of venison, but I loved this dish. The sweet potatoes and gravy really balanced out the flavor of the venison.
Saf Bar
[email protected]I made this dish for my husband, who is a big fan of venison. He said it was the best shepherd's pie he's ever had.
sark Ernest
[email protected]This dish was a hit at my dinner party. Everyone raved about it.
Ledua Wirinamalumu
[email protected]I followed the recipe exactly, and it turned out perfectly. My family loved it!
Karon Jackson
[email protected]The flavors in this dish were amazing! The sweet potatoes added a nice touch of sweetness, and the venison was tender and flavorful. I'll definitely be making this again!