Elfies Vension In a Pot Casserole

If you’ve got venison in the freezer from hunting season, this layered casserole is an easy way to feed a hungry table.

It’s built like a shepherd’s pie: browned ground venison and onion on the bottom, green beans through the middle, and a thick blanket of mashed potatoes crowned with cheese.

Venison is lean, so it browns fast and can dry out in a hurry. Season it well and don’t overcook it in the skillet, since it keeps cooking in the oven anyway. Draining off any excess oil keeps that bottom layer from going greasy.

Loosen the mashed potatoes with extra milk before spreading them, just as the directions suggest. A slightly runny mash spreads into an even, sealing layer that crisps on top instead of cracking. You’ll know it’s ready when the edges bubble and the potato crust turns lightly golden.

Chef Tips

• Because venison is so lean, keep a few tablespoons of oil in the skillet to stop it sticking and drying as it browns.
• Spread the potato layer all the way to the edges to seal in the filling and trap the moisture.
• Let the casserole rest about 10 minutes after baking so the layers set and slice cleanly.

Variations

• Trade the American cheese for sharp cheddar or Gruyere for a more grown-up finish.
• No venison on hand? Ground beef, bison, or turkey all work in its place.
• Stir a spoonful of Worcestershire or a pinch of thyme into the meat for deeper, savory flavor.