Name: Sweet Potato and Venison Shepherd's Pie
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Sweet potato - 1 large; Unsalted butter, softened - 2 tablespoons; Milk, or more as needed - 2 tablespoons; Salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Dried sage - ¼ teaspoon; Freshly ground nutmeg - 1 pinch; Shredded sharp Cheddar cheese - ½ cup; Vegetable oil - 2 tablespoons; Cremini mushrooms, sliced - 1 (8 ounce) package; Onion, chopped - 1 large; Carrots, peeled and chopped - 2; Celery, chopped - 1 stalk; Garlic, chopped - 4 cloves; Salt to taste - 4 cloves; Ground venison - 1 pound; Dried thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Ground black pepper, or to taste - ½ teaspoon; Dried sage - ½ teaspoon; All-purpose flour - 2 tablespoons; Dry white wine - ⅔ cup; Low-sodium chicken broth - 1 cup; Frozen peas - 1 cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Potato and Venison Shepherd's Pie

1. Sweet potato - 1 large

2. Unsalted butter, softened - 2 tablespoons

3. Milk, or more as needed - 2 tablespoons

4. Salt, or to taste - ½ teaspoon

5. Ground black pepper, or to taste - ¼ teaspoon

6. Dried sage - ¼ teaspoon

7. Freshly ground nutmeg - 1 pinch

8. Shredded sharp Cheddar cheese - ½ cup

9. Vegetable oil - 2 tablespoons

10. Cremini mushrooms, sliced - 1 (8 ounce) package

11. Onion, chopped - 1 large

12. Carrots, peeled and chopped - 2

13. Celery, chopped - 1 stalk

14. Garlic, chopped - 4 cloves

15. Salt to taste - 4 cloves

16. Ground venison - 1 pound

17. Dried thyme - 1 teaspoon

18. Dried oregano - 1 teaspoon

19. Garlic powder - 1 teaspoon

20. Onion Powder - 1 teaspoon

21. Ground black pepper, or to taste - ½ teaspoon

22. Dried sage - ½ teaspoon

23. All-purpose flour - 2 tablespoons

24. Dry white wine - ⅔ cup

25. Low-sodium chicken broth - 1 cup

26. Frozen peas - 1 cup

How to cook deliciously - Sweet Potato and Venison Shepherd's Pie

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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

9. Stage

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