Venison Shepherd's Pie

If you’ve got leftover cooked venison in the fridge, this shepherd’s pie is one of the best ways to use it up. Ground venison simmers briefly with carrots, celery, peas, and canned beef gravy, then gets blanketed with mashed potatoes and baked until the top turns golden and crusty.

Venison is leaner than beef, so the beef gravy does important work here. It adds the fat and body that venison lacks on its own, keeping the filling rich and saucy instead of dry.

Since the venison and vegetables are already cooked, the oven time is really just about crisping the potato top and heating everything through. The high heat browns the potatoes fast.

Chef Tips

• Spread the mashed potatoes all the way to the edges of the casserole dish and seal against the sides. This prevents the filling from bubbling up and over during baking.
• Use a fork to rough up the surface of the potato layer. The ridges and peaks brown faster and give you more crispy bits.
• If your mashed potatoes are very thick, thin them slightly with a splash of milk. They’ll spread more easily and won’t crack as they bake.
• Let it rest five minutes after pulling it from the oven. The filling is extremely hot.

Variations

• Add a teaspoon of hot chili peppers to the filling for a spicy kick.
• Swap the canned gravy for homemade mushroom gravy for a richer, earthier flavor.
• Top with a mix of mashed potatoes and mashed sweet potatoes for a sweeter, more colorful crust.