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How to Make Sweet Potato and Venison Shepherd's Pie - A Step-by-Step Guide

When it comes to comfort food, few dishes can rival the heartiness and warmth of a classic shepherd's pie. Traditionally made with lamb or beef and topped with creamy mashed potatoes, this savory casserole is a beloved staple in many households. However, for a unique twist on the traditional recipe, consider trying a Sweet Potato and Venison Shepherd's Pie.

This recipe takes the classic shepherd's pie and infuses it with a flavorful combination of ground venison and sweet potato. The resu...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs
  • Additional Time: 5 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    358 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 76mg
    • Sodium: 445mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 23g
    • Vitamin C: 11mg
    • Calcium: 156mg
    • Iron: 4mg
    • Potassium: 639mg

    Categories

    Sweet potato recipes
    Venison recipes
    Shepherd's pie recipes
    Main recipes
    Comfort food recipes