Description

This Easy Ground Venison Shepherd’s Pie is a comforting and hearty dish featuring tender ground venison simmered in a rich beef gravy with peas and carrots, topped with creamy parmesan mashed potatoes and baked to golden perfection. A perfect twist on the classic shepherd’s pie, it offers robust flavors and a satisfying texture that’s ideal for cozy dinners.

Ingredients

Scale

Meat and Vegetables

2 pounds ground venison (thawed)
1 ½ cups diced white onion
1 cup frozen pea and carrot blend (from the 1 pound frozen pea and carrot blend)
Salted butter, 1 TBSP
1 TBSP olive oil

Seasonings and Thickeners

1 TBSP Kosher salt (divided)
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 TBSP minced garlic
2 TBSP cornstarch

Liquids and Dairy

2 cups beef stock
4 cups prepared mashed potatoes
1 cup freshly shredded parmesan cheese (or ½ cup canister shaky cheese)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the shepherd’s pie.
Sauté Aromatics: In a heavy bottomed shallow Dutch oven or large skillet over medium heat, melt the olive oil and butter. Add the diced onions with a pinch of Kosher salt and cook, stirring occasionally, until the onions start to soften, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook Venison and Season: Add the ground venison to the pan and season with the remaining Kosher salt, black pepper, garlic powder, and onion powder. Cook the meat until browned and no longer pink. Once browned, sprinkle in the cornstarch and stir well to incorporate.
Add Beef Stock: Pour in the beef stock, stirring thoroughly to prevent lumps and to combine all ingredients evenly.
Simmer and Thicken: Bring the mixture to a boil, then reduce heat slightly and cook to reduce the beef stock into a silky gravy, approximately 10 minutes. Stir occasionally to prevent sticking.
Add Vegetables: Stir in the frozen peas and carrots directly into the meat mixture. These will cook with residual heat during baking.
Prepare Mashed Potato Topping: In a separate bowl, mix the shredded parmesan cheese into the prepared mashed potatoes until combined evenly.
Assemble Pie: Spread the parmesan-infused mashed potatoes evenly over the venison and vegetable filling in the Dutch oven or skillet.
Bake: Place the dish in the preheated oven and bake for 10 minutes allowing the flavors to meld and the topping to warm through.
Broil for Finish: After baking, switch the oven to broil on low and broil the shepherd’s pie for 6 minutes or on high for 3 minutes to achieve a golden, slightly crisp top. Watch carefully to avoid burning.
Rest and Serve: Remove from oven and allow the shepherd’s pie to cool for a few minutes before serving to let the filling set.

Notes

For best results, use freshly prepared mashed potatoes with parmesan blended in to create a creamy and flavorful topping.
If using frozen peas and carrots, no need to thaw before adding—they will cook during baking and broiling.
Adjust seasoning according to taste, especially the salt as parmesan cheese adds saltiness.
Use a heavy-bottomed pan for even heat distribution to avoid burning the meat mixture.
Watch the pie closely while broiling to prevent over-browning.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: ground venison shepherd’s pie, venison recipe, easy shepherd’s pie, mashed potato topping, comfort food, savory pie