Description
The addition of venison in this shepherd’s pie recipe adds a robust depth to this comforting dish.
Ingredients
Scale
- 3 tbsp butter
- 2 lb ground venison
- 1 tbsp tomato paste
- 1/2 cup red wine
- 1 1/2 cups beef broth
- 1 onion, diced
- 1/4 cup flour
- 4 cloves garlic, minced
- 1 cup diced carrot
- 1 cup fresh or frozen peas
- 1 cup radish, diced
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tbsp salt
- 2 russet potatoes, sliced into wedges
Instructions
- Preheat oven to 350 degrees.
- In a large cast iron skillet over medium/high heat, melt butter and add ground venison, crumble and cook until brown, season with salt.
- Add onion and garlic and cook until softened.
- Add in tomato paste, thyme, and paprika and cook for a few minutes and then add flour and cook until the flour is lightly toasted.
- Add red wine and beef broth and stir, making sure to scrape the bottom to get up all the toasty bits stuck to the pan. Let this simmer until thickened, making sure to stir occasionally.
- Add carrot, peas, and radish and stir until evenly mixed.
- Cut russet potatoes into wedges and arrange on top of meat and veggies.
- Season with salt, pepper, and olive oil.
- Bake at 350 until the potatoes are browned and cooked through.
- Serve hot.