Sweet Potato and Venison Shepherd's Pie

Name: Sweet Potato and Venison Shepherd's Pie
Total time: 120 min
Yield: 6 Servings
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

Cost $20, save $10

Source: Recommended by CookPal

120 Min
6 Servings
$20

Sweet Potato and Venison Shepherd's Pie

Cost $20, save $10

Source: Recommended by CookPal

120 Min
6 Servings
$20

INGREDIENTS

Sweet Potato Topping
- 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
Filling
- 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

STEPS

Preheat the oven to 375°F (190°C).

Pierce sweet potato several times with a fork, wrap in aluminum foil, and place on a baking sheet.

Cook in the preheated oven until fork-tender, 70 to 90 minutes. Set aside until cool enough to handle, 5 to 10 minutes.

Reduce oven temperature to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.

Peel and discard sweet potato skin; add flesh to a large bowl. Add butter, milk, salt, black pepper, sage, and nutmeg; beat with an electric mixer until combined. Gently mix in Cheddar cheese. Set aside.

Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic; season with salt. Cook until vegetables softened, 5 to 7 minutes.

Add venison, thyme, oregano, garlic powder, onion powder, salt, black 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; cook 1 minute. Pour in white wine; stir to loosen any browned bits off the bottom and cook until wine has reduced slightly, 2 to 3 minutes.

Stir in chicken broth; bring to a simmer. Cook until filling has thickened, 5 to 10 minutes; stir in peas. Taste; adjust salt and pepper as necessary. Remove from heat; cool slightly.

Pour filling into the prepared pie plate. Top with sweet potato mixture; gently spread across the top, covering most of the filling.

Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Cool slightly before serving.

NUTRIENTS

Per 1 serving

🔥

358

Calories

23
Protein
30
Carbs
14
Fats

💡 To save time, you can microwave the sweet potato instead of baking it. Cook on high for about 8–10 minutes until soft.Use ground beef or turkey as substitutes for venison if unavailable.Pair with a side salad for a complete meal.