For an extra layer of flavor, consider adding a splash of balsamic vinegar to the venison filling. If you don't have venison, ground lamb or beef can be substituted. Feel free to experiment with different cheeses in the sweet potato topping, such as Gruyere or Parmesan.
Sweet Potato and Venison Shepherd's Pie
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PREP TIME45 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 50 mins
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SERVING6 People
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VIEWS18
Elevate your comfort food game with this exquisite Sweet Potato and Venison Shepherd's Pie. A rustic yet refined dish, it features a savory venison filling infused with aromatic herbs and topped with a creamy, subtly sweet sweet potato mash. Perfect for a cozy night in or a sophisticated gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol76 mg
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Fiber6 g
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Protein23 g
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Saturated Fat6 g
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Sodium445 mg
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Sugar8 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepPierce sweet potato several times with a fork, wrap in aluminum foil, and place on a baking sheet.
03
StepCook in the preheated oven until fork-tender, 70 to 90 minutes. Set aside until cool enough to handle, 5 to 10 minutes.
04
StepReduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
05
StepPeel and discard sweet potato skin; add flesh to a large bowl. Add butter, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sage, and nutmeg; beat with an electric mixer until combined. Gently mix in Cheddar cheese. Set aside. (10 minutes)
06
StepHeat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic; season with salt. Cook until vegetables softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
07
StepStir flour into the pot; cook 1 minute. Pour in white wine; stir to loosen any browned bits off the bottom of the pot and cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth; bring to a simmer. Cook until filling has thickened, 5 to 10 minutes; stir in peas. Taste; adjust salt and pepper as necessary. Remove from heat; cool slightly. (20 minutes)
08
StepPour filling into the prepared pie plate. Top with sweet potato mixture; gently spread across the top, covering most of the filling.
09
StepBake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Cool slightly before serving.
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RECIPE REVIEWS
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Please Rate
Joesph Towne
Jun 30, 2025The venison was so flavorful, and the addition of wine really elevated the dish.
Harry Swift
Jun 27, 2025My family loved this! A new favorite for our holiday dinners.
Precious Orn
Jun 24, 2025The spices are perfectly balanced. It's a comforting and delicious meal.
Angelina Mills
Jun 2, 2025Next time, I'll try adding some chopped parsnips to the vegetable mix.
Talia Pfannerstill
May 27, 2025I added a pinch of red pepper flakes for a little heat. It was amazing!
Domenic Pfannerstillemmerich
May 18, 2025This recipe is fantastic! The sweet potato topping is a great twist.
Susanna Homenick
May 5, 2025I'm not a huge fan of venison, but this recipe changed my mind!
Dayne Thompson
May 1, 2025Easy to follow and the results were impressive. Will definitely make again.
Quinten Price
Apr 27, 2025This is a great way to use venison. So much better than stew!
Kathlyn Lynch
Apr 26, 2025The instructions were clear, and the pie came out perfect.