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

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.