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Sweet Potato and Venison Shepherd's Pie

4

170 min

Sweet Potato and Venison Shepherd's Pie

Sweet Potato and Venison Shepherd's Pie Photo 1

Time

170 min

Serving

6 persons

Calories

358

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!

Ingredients

  • sweet potato: 1 piece
  • unsalted butter: 2 Tbsp (softened)
  • milk: 2 Tbsp (or more if needed)
  • salt: 0.5 tsp (to taste)
  • ground black pepper: 0.25 tsp (to taste)
  • sage: 0.25 tsp (dried)
  • pinch freshly ground nutmeg: 1 piece
  • sharp Cheddar cheese: 0.5 cup (shredded)
  • vegetable oil: 2 Tbsp
  • cremini mushrooms: 1 pack (8 ounce pack, sliced)
  • onion: 1 piece (chopped)
  • carrots: 2 piece (chopped)
  • stalk celery: 1 piece (chopped)
  • garlic: 4 clove (chopped)
  • salt: (to taste)
  • ground venison: 1 pound
  • thyme: 1 tsp (dried)
  • oregano: 1 tsp (dried)
  • garlic powder: 1 tsp
  • onion powder: 1 tsp
  • ground black pepper: 0.5 tsp (to taste)
  • sage: 0.5 tsp (dried)
  • all-purpose flour: 2 Tbsp
  • dry white wine: 0.66667 cup
  • low-sodium chicken broth: 1 cup
  • frozen peas: 1 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
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  2. Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
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  3. 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.
    Sweet Potato and Venison Shepherd's Pie Photo 4
  4. 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.
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  5. 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.
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  6. 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.
    Sweet Potato and Venison Shepherd's Pie Photo 7
  7. 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.
    Sweet Potato and Venison Shepherd's Pie Photo 8
  8. Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
    Sweet Potato and Venison Shepherd's Pie Photo 9
  9. Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
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