Venison Shepherd's Pie
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
ground venison
cooked |
* |
| 1 | small |
onions
|
|
| 1 | teaspoon |
vegetable shortening
|
*
|
| 1 | can |
beef gravy
|
* |
| ½ | cup |
carrots
cooked, diced |
|
| ½ | cup |
celery
lightly cooked, diced |
|
| ½ | cup |
green peas
|
|
| 3 | cups |
mashed potatoes
|
|
| 1 | teaspoon |
hot chili peppers
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
ground venison
cooked |
* |
| 1 | small |
onions
|
|
| 5 | ml |
vegetable shortening
|
*
|
| 1 | can |
beef gravy
|
* |
| 118 | ml |
carrots
cooked, diced |
|
| 118 | ml |
celery
lightly cooked, diced |
|
| 118 | ml |
green peas
|
|
| 7.1E+2 | ml |
mashed potatoes
|
|
| 5 | ml |
hot chili peppers
optional |
|
Directions
Slightly brown onion in shortening and then add gravy, venison, carrots, celery and peas.
Let simmer for 2 minutes and then pour into a 2 quart casserole dish.
Spread mashed potatoes on top. Bake at 450F for about 25 minutes or until lightly browned.
