Venison and Sweet Potato Shepherd’s Pie
This Venison and Sweet Potato Shepard’s Pie is a twist on the classic shepherd’s pie that’s about to become your new favorite. The rich, slightly sweet flavor of venison pairs perfectly with sauteed onions, mushrooms, garlic, and earthy herbs, while a creamy, cheesy layer of sweet potato mash adds just the right touch of natural sweetness.
But here’s the best part—it’s not just delicious, it’s also great for your mitochondria! Venison is packed with high-quality protein, iron, and B vitamins, all essential for energy production at the cellular level. Sweet potatoes bring in fiber, antioxidants, and complex carbs that help fuel your body without blood sugar crashes. Together, they create a meal that not only satisfies your cravings but also keeps your energy steady and strong.
And did I mention how easy it is to make? Brown the venison, mix in a medley of veggies and seasonings, top with that velvety sweet potato mash, and bake until golden and bubbling. It’s simple, nourishing, and the perfect way to power up on a cozy night.
Venison and Sweet Potato Shepherd's Pie
Ingredients
- 4 cups diced, peeled sweet potatoes
- 4 tsp avocado or olive oil
- 8 oz ground venison (or other ground meat of choice)
- 1 cup diced onions
- 1 cup diced carrot
- 8 ounces mushrooms, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 tbsp tomato paste
- 2/3 cup white wine
- 2 tbsp flour
- 1 cup beef stock
- 1 cup frozen peas
- 1 cup canned white beans, drained and rinsed (or bean of choice)
- salt and pepper
- 1/2 cup milk
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees F. Butter an 8" x 8" casserole dish. Set it aside.
- Place the sweet potatoes on a baking sheet and drizzle with 1 tsp of the oil. Toss to lightly coat the potatoes in the oil. Put the sheet in the oven to roast the potatoes.
- While the potatoes are roasting, prepare the filling. Heat the remaining oil in a large sauté pan over medium high heat. Add the ground venison, season it with salt and pepper, and sauté until it's cooked through. When it's done, spoon it onto a plate and set aside.
- Add the onions, carrots, and mushrooms to the pan, season with salt and pepper, and cook for 4 - 5 minutes until they're soft and the liquid from the mushrooms is gone. Add the garlic, spices, and tomato paste and cook for an additional 1 - 2 minutes.
- Add the wine and cook until it is nearly all evaporated. Stir occasionally to loosen any stuck bits on the bottom of the pan. Meanwhile, check the potatoes cooking in the oven. Take them out when they're soft.
- Add the flour to the vegetables and cook for 2 minutes stirring constantly to keep it from burning.
- Add the beef stock and stir it to fully incorporate the flour and make a sauce. Add the cooked venison, beans, and peas. Bring to a boil.
- Pour the filling into the prepared casserole dish. Spread it evenly around the dish with a spoon or spatula.
- To finish the sweet potato topping, put them in a bowl with butter and milk and use an electric mixer to whip them until they are light and fluffy. Stir in the cheddar cheese and season with salt and pepper.
- Spread the sweet potatoes in an even layer over the filling.
- Reduce the heat on the oven to 375 degrees F and put the casserole inside.
- Bake for 25 - 30 minutes until the filling is bubbly.
- If you'd like, broil for 2 minutes to crisp up the top.
- Let it cool for 10 - 15 minutes before serving.