Venison Shepherd's Pie
Recipe: #12336
March 25, 2014
Categories: Casseroles, Game, Native American, Birthday, Fathers Day, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Venison, more
"This turns out so tasty, a great recipe for when you are entertaining special guests!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (411.9 g)
- Calories 344.6
- Total Fat - 14.4 g
- Saturated Fat - 5.8 g
- Cholesterol - 47.1 mg
- Sodium - 487.6 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 3.9 g
- Sugars - 4.9 g
- Protein - 31.3 g
- Calcium - 101 mg
- Iron - 4.5 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring the potatoes and cauliflower to a boil; reduce heat and boil until tender about 10 minutes.
Step 2
Drain and mash.
Step 3
Add the milk, parmesan cheese, butter, mustard, salt and pepper.
Step 4
In a large skillet, add the oil and bring to medium-high heat.
Step 5
Add onion, carrot, garlic and venison; cook until no longer pink.
Step 6
Add the wine and cook for a couple of minutes.
Step 7
Add the flour and mix well.
Step 8
Add the mushrooms, broth, pasta sauce, fresh rosemary and Worcestershire; season to taste with salt and pepper.
Step 9
Bring to a simmer over medium-high heat and cook until mixture thickens, about 10 minutes.
Step 10
Spoon the meat mixture into a small single serve casserole dish and top with potato mixture.
Step 11
Set oven to broil and place the casserole dishes on a cookie sheet.
Step 12
Broil until potato mixture starts to brown.
Tips
No special items needed.
0 Reviews
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