Looking to mix things up a bit in the kitchen with your wild game? Here’s something you may not have tried just yet.Â
This quick and easy spin on Shepherd’s Pie is a great introduction to the world of hearty pub fare using wild game.Â
What is Shepherd's Pie?
In simple terms, Shepherd’s Pie is minced meat covered with a layer of mashed potatoes and baked. But of course, it’s not that simple. Originating in Scotland, Shepherd’s Pie uses lamb as the meat ingredient. Traditionally, it was served with a pastry topping until the Irish got a hold of it and introduced potatoes. Its close relative, Cottage Pie, uses beef as the meat ingredient. Traditionally, it was topped with a sliced potato crust, but you can substitute mashed potatoes here, too. Pretty blurry line, huh? The key difference is the meat used in the pie. Â
I’ve used lamb, beef, lamb and beef, and wild game. Here, we’re using venison. However, the most recent pie made following this recipe was with an OTC archery cow elk. Delicious!Â
Similar to my DIY Sloppy Joe recipe posted here at Bowhunting.com, this is a great opportunity to blend the 50/50 beef and venison for those wary wild game guests.
Tips for Quick and Easy Shepherd’s Pie
I have a few different meat pies that I make depending on my mood, but this simple version is a regular in our house. It’s quick, hearty, and can serve countless people. Seriously, I’ve fed up to twenty people by just multiplying this recipe.Â
Now, typically, this is the part where I tell you that fresh is best. That’s the truth! But that isn’t what this recipe is about. It’s about being quick, easy, and packed with flavor. There are, however, a few key tips:
Drain the vegetables. Don’t just dump the bag of frozen vegetables into the meat! Make sure to drain the excess liquid from the bag beforehand.
Pick the right potatoes. I highly recommend using the Idahoan instant potato pack. I use the Buttery Homestyle unless I can find the Classic (my personal favorite). Make sure to mix well and not leave it too dry. Remember, it is going in the oven.
Use the 50/50 blend (venison/beef). In my opinion, the ingredients used in this recipe completely eliminate the complaints of those wary of wild game in terms of taste and flavor. But, as mentioned previously, using one pound of beef and one pound of venison is an option with this recipe. Just add a pound of lean venison grind (no added fat) to a pound of 80/20 beef.
Ingredients
- 2 lbs ground meatÂ
- 2/3 cup shredded cheese
- 1 onion, chopped
- 2-3 tbsp mustard
- 1 tbsp Worcestershire
- 2 tbsp seasoned salt
- 1 tsp Parsley
- 1 tsp black pepper
- 8 oz instant potatoes
- 1 frozen steamer bag of peas and carrots
Instructions
- Place skillet over medium heat.
- Preheat oven to 350.
- Bring 4 cups of water to a boil for the instant potatoes.
- Add meat, onion, and seasoning (except parsley, that’s for later). Brown until approximately half of the meat is no longer pink.
- Add the mustard and Worcestershire and continue until all meat is cooked.
- Start your veggies – four minutes in the microwave should
work, and don’t forget to drain the excess liquid. - Place the meat back into the skillet (no heat) and mix
in the cooked veggies and cheese (save some for garnish). Slowly stir. - Check the water for the instant potatoes. Once it reaches a boil, remove from heat.
- Dump the cheesy meat/veggie mixture into the roasting pan.
- Allow that to sit while you return to your water and stir in
the instant potatoes. A fork is the best
tool here. - Cover your mix with the potatoes and garnish with your
remaining cheese and some parsley. - Place in oven for 6-8 minutes to finish.
We hope you enjoy this new recipe! Give it a try, and let us know what you think in the comments.
