Venison Shepherd's Pie
Created by QueenBea on March 25, 2014
- Servings: 5
- Prep Time: 20m
- Cook Time: 40m
- Recipe #12336
Ingredients
- 1/2 pound Yukon Gold Potatoes (chopped)
- 1 1/2 cups cauliflower florets
- 1/4 cup milk
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons butter
- 1 tablespoon grainy mustard
- Salt, to taste
- Pepper, to taste
- 1 pound venison (ground)
- 1 cup onion, chopped
- 3 cloves garlic, crushed
- 1/3 cup carrots, diced (frozen)
- 1/3 cup red wine (robust red wine)
- 2 tablespoons all-purpose flour
- 1/3 cup mushrooms, sliced
- 1 cup beef broth
- 3 tablespoons pasta sauce (canned)
- 3 teaspoons fresh rosemary, chopped
- 1 tablespoon oil (olive oil)
- 1 teaspoon Worcestershire sauce
How to Make
-
Step 1: Bring the potatoes and cauliflower to a boil; reduce heat and boil until tender about 10 minutes.
-
Step 2: Drain and mash.
-
Step 3: Add the milk, parmesan cheese, butter, mustard, salt and pepper.
-
Step 4: In a large skillet, add the oil and bring to medium-high heat.
-
Step 5: Add onion, carrot, garlic and venison; cook until no longer pink.
-
Step 6: Add the wine and cook for a couple of minutes.
-
Step 7: Add the flour and mix well.
-
Step 8: Add the mushrooms, broth, pasta sauce, fresh rosemary and Worcestershire; season to taste with salt and pepper.
-
Step 9: Bring to a simmer over medium-high heat and cook until mixture thickens, about 10 minutes.
-
Step 10: Spoon the meat mixture into a small single serve casserole dish and top with potato mixture.
-
Step 11: Set oven to broil and place the casserole dishes on a cookie sheet.
-
Step 12: Broil until potato mixture starts to brown.
Nutritional Facts
- Serving Size: 1 (411.9 g)
- Calories 344.6
- Total Fat - 14.4 g
- Saturated Fat - 5.8 g
- Cholesterol - 47.1 mg
- Sodium - 487.6 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 3.9 g
- Sugars - 4.9 g
- Protein - 31.3 g
- Calcium - 101 mg
- Iron - 4.5 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.3 mg