This easy Venison Shepherds Pie recipe is the perfect comfort food. Unlike traditional shepherd’s pie, this Hunter's Pie is made with deer meat, creating a delicious recipe for the family and an easy way to cook and use wild game. Keep this recipe handy for the next time you're craving a hearty meal with minimal effort.
This just might be one of my favorite venison recipes. The creamy mashed potatoes, paired with the tender venison, give this dish unmatched texture and flavor. Great meals like this should be on repeat during the winter months.
You may also hear this venison shepherd's pie recipe referred to as a hunters pie or a venison cottage pie - it doesn't matter what you call it, it is delicious. A complete meal in one pan.
Be sure to try this Venison Casserole and this Venison Chili for two other hearty comfort-food dishes.
Ingredients
- Olive oil - Used to cook the vegetables in the first step.
- Garlic - Minced fresh garlic cloves offer the best flavor.
- Carrots - Chop them into pieces to cook faster.
- Ground venison meat - The star or the show.
- Tomatoes - For the best flavor, use fire-roasted tomatoes.
- Salt and black pepper - For flavor.
- Potatoes - Wash, peel, and cube the potatoes before cooking.
- Butter - For flavor and richness.
- Half and half - Helps to make the creamy mashed potato topping.
- Cheddar cheese - Freshly shredded cheese has the best flavor.
See the printable recipe card for quantities.
How to Make Venison Shepherds Pie
Step One: Add the olive oil to a large skillet and heat. Add the minced garlic, onion, and carrots, and cook over medium heat until soft.
Step Two: Add the olive oil to a large skillet and heat. Add the minced garlic, onion, and carrots, and cook over medium heat until soft.
Step Three: Add the crushed tomatoes and stir. Reduce the heat to a simmer and simmer for 10 minutes uncovered. Add salt and pepper for flavor.
Step Four: Pour the browned meat mixture into the bottom of a large casserole dish or deep dish pie plate.
Step Three: Add the potatoes to a large pot of salted water and bring to a boil. Cook them until they are softened. This will take about 15 minutes. Drain the water, then add the potatoes back into the pot.
Step Four: Add the cream, butter, cheese, and salt and pepper. Mash with a potato masher or a hand mixer.
Step Three: Top the meat with the mashed potatoes. Put the dish into the oven and bake for 20-25 minutes at 350 degrees.
Step Four: The filling should be bubbling, and the topping browned.
Top tip
You can taste and season the meat and veggie mixture as you go, since it is cooked before going into the baking dish.
Variations
- Ground meat - While I love using deer meat, this can also be made using ground beef, ground turkey, or ground lamb.
- Seasonings - Feel free to use other seasonings like garlic powder, thyme, red pepper flakes, onion soup mix, Worcestershire sauce, or anything else you want in this venison meat pie.
- Sauce - If you want a thinner gravy with the meat, simply add a splash of red wine, beef broth, or chicken stock. For a thicker sauce, add some tomato paste or a cornstarch slurry.
- Cheese - Parmesan cheese is a nice swap for the cheddar.
- Potatoes - If you have leftover mashed potatoes, you can use those instead of making fresh ones. Or swap in mashed cauliflower for a low carb option. I do this in my Keto Shepherd's Pie.
See this Venison Steak for another great venison recipe.
Equipment
To make this simple dish, you'll need to have a large skillet, a potato masher or hand mixer, measuring cups, a large pot, and a casserole dish.
Storage
Leftover venison pie should be stored in an airtight container and refrigerated. Eat within 2-3 days for the best flavor.
You could also freeze leftovers, but you will likely have to add some liquid once thawed, as the mashed potato topping will dry out.
Common Questions
Absolutely. The easiest way to do this would be to make the recipe as written, then layer it in the ramekin, just as you would the casserole dish. The meat filling is on the bottom, followed by the mashed potato topping. Because the ramekin is smaller, the cook time will likely vary. Just pay attention to the mixture bubbling and the top browning.
You can. A lot of people like adding more veggies like corn and peas to hunters pie, and that is totally up to you. Just be sure to drain any excess liquid from whatever you decide to add. You can also add celery along with the onions and carrots.
Related
Looking for other recipes like this? Try these:
Recipe
Venison Shepherds Pie
Ingredients
Ground Venison Base
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup carrots chopped
- 1 lb ground venison
- 1 cup crushed tomatoes
- salt
- black pepper
Mashed Potato Topping
- 4 large potatoes peeled and cubed
- ½ cup butter
- ½ cup half and half
- 1 cup shredded cheddar cheese
- salt
- black pepper
Instructions
Base
- Heat the olive oil in a large saucepan. Add the onion, garlic, and carrots and sauté on medium heat until soft.
- Add the ground venison and cook, stirring frequently, until it is browned and cooked through.
- Add the tomatoes and stir to combine.
- Reduce the heat to a simmer. Simmer uncovered for 10 minutes.
- Season with salt and pepper.
Topping
- Meanwhile, in a large pot, add the potatoes to salted water. Bring to a boil and cook until softened, about 15 minutes.
- Drain the potatoes.
- Transfer the potatoes back to the pot.
- Add the butter, cream, shredded cheese, salt, and pepper. Mash until smooth.
Assembly
- Place the meat mixture in the bottom of a large casserole dish. Top with the mashed potatoes.
- Bake at 350F for 20-25 minutes and until the filling is bubbly and the topping is browned.
Nutrition
Like what you see? Follow us on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Comments
No Comments