Venison Shepherd's Pie
A rich shepherd's pie made with ground venison, port wine-infused vegetables, and a creamy mashed potato topping.
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Instructions
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Preheat the oven to 375 F (190 C) and mash 1 tablespoon flour with 1 tablespoon butter, then freeze.
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Boil potatoes in a large pot for 15-20 minutes until tender, then drain.
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Mash potatoes with salt and pepper.
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Melt 4 tablespoons butter with milk in the same pot, then add mashed potatoes and mix until creamy; set aside.
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Melt lard in a large pan, then sauté onions, carrots, parsnips, and celery for 5-6 minutes.
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Add garlic and cook 1 minute, then add port or red wine and reduce for 5 minutes.
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Add venison and 1/3 beef stock, cooking until meat is browned.
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Stir in remaining stock, mushrooms, parsley, salt, pepper, and mace (if using); cover and cook for 15 minutes.
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Incorporate the frozen flour-butter paste, stirring for 5 minutes until dissolved and sauce thickens.
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Transfer venison mixture to an 8x8x3-inch ovenproof dish, top with mashed potatoes, fluff with a fork, and season.
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Bake for 30-35 minutes until browned and crisp.