Shepherds Pie

[Dark Cloud]

I had never made this before but a few nights ago I gave it a whirl. It came out great...

I did my normal - search some recipes. them wing my own...

I started with about a pound and a half of venison cubes. I browned them up a tad in an dutch oven type pot, then added some red wine, salt pepper, garlic, and french onion soup liquid. Popped it in the oven covered at 275 for about 3 hours.

With an hour left I added some button mushrooms...

Then some carrots went in for a bit. And when she was about done I added corn and peas...

Now I thickened it with some roux and poured it into a baking dish...

Then I whipped up a big batch of instant taters - I used some "garlic parmesian" ones and covered the whole thing with a good layer...

Back in the oven on broil to put some color on the top...

I was really pleased with the final product!

Some words of advice... season each time you add something and make sure it is good and thick before adding the taters...

[Leaky]

Looks Great - Another awesome way to cook venison. Shepards Pie rocks! I like to add a thin layer of cheese under the potatoes. But thats just me.

[reinhard1]

that looks awesome, and extra good with venison!!!!!good luck.

[Grayfox]

Boy that sure looks good. I haven't made that for a few months. Maybe try it later this week.

Rob

[deerminator]

Looks awesome! You inspired me to try my own Sunday night. I too like to find recipes and adapt. Here's what I used and it was great. The gravy really makes it. My wife thought it was the best thing I ever made so I will try again soon and take pics and repost. Good stuff.

Ingredients

olive oil

black pepper

1 lb ground beef

large onion, diced

4 large carrots, diced

1 can green beans

handful of dried thyme

2 tablespoons flour

1 tablespoon butter

glass red wine

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 cup chicken stock

good amount of mashed potatoes

1 egg, beaten

parmesan cheese

shredded cheddar cheese

Directions:

Pre-heat oven to 400°F.

Saute carrots in the olive oil until starting to get tender.

Add in the onions and saute for a minute or two then add the meat. Season with black pepper and thyme. Cook until browned.

Add the butter and beans. Sprinkle with flour and stir through

Add tomato paste, wine and Worcestershire sauce. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.Remove from heat.

Grease a 9 x 13 oven proof dish with butter and add the sauce

Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese and cheddar cheese

Bake for about 20 minutes or until the potato and cheese mixture is nice and browned on top.

[nofishfisherman]

This is one of my specialties, I also do something similar with dumplings on top. I'd write up a recipe but I've never used one before and each time its a little different.

The most memorable shepards pie I made was with some sort of purple potato from Peru or somewhere in South America. Unknown to me my mother in law gave us some of these potatoes but they look normal from the outside, the skin is just normal brown. I grabbed a bunch to start peeling and was a little shocked to see the rich purple color of the flesh. They made great mashed potatoes though and my shepards pie was fit for a vikings tailgate party. After baking it was a nice rich purple color. I have pics somewhere I should post.

[reinhard1]

i have seen these potatoes. never have tried them. could you tell me what the taste and texture was like? are they different from the normal potatoe. i dont peel my potatoes for frying or mashed potatoes or scalloped potatoes so i was wondering if there is any difference with this type. thanks good luck.

[nofishfisherman]

As far as a I recall the taste and texture were virtually identical to your regualr potato that you'd use for mashing. It was fluffy and good taste, but I'm not sure if I tasted them just plain or if it was after I added the chicken stock, butter and grated parmesan cheese that I put in my mashed potatoes. Either way I remember both my wife and I really liking them.

If I remember right I think my mother in law might have grown them herself down around the Milwaukee area so they should also grow here just fine. They weren't huge in size, maybe the size of a raquet ball.

[reinhard1]

thanks, i'll have to give them a try. certainly would add some color on the table. good luck.