Ground Venison Shepherd’s Pie

Method

Preheat oven to 400° F while preparing the filling.

In a large bowl, combine the ground venison and Shaoxing wine and let marinate while preparing the vegetables.

Heat the cooking oil in an ovenproof skillet over medium-high heat. Sauté the onion, carrot, and celery for 2 minutes, until the onions begin to sweat, seasoning with salt and pepper to taste. Add the ground venison and cook, breaking the meat apart with a spoon, until browned.

Add the red wine, chicken stock, tomato purée, rosemary, and thyme, seasoning with salt and pepper to taste. Bring to a simmer and cook for an additional 2 to 3 minutes to allow the wine to evaporate and the flavors to combine.

To make the mashed potatoes: Peel 2 russet potatoes and cut them into 1-inch chunks, then rinse in cold water to remove excess starch. In a large pot of water, add the potatoes and a generous pinch of salt. Bring the pot to a boil on medium-high heat, then reduce to a simmer, cooking the potatoes until a fork can poke through. Drain thoroughly. Using a potato masher, mash the potatoes until smooth. Gradually pour heavy cream and melted butter into the mashed potatoes, stirring until a desired consistency is reached. Season liberally with salt and pepper to taste and continue mashing the potatoes until smooth and creamy.

Spoon the mashed potatoes on top of the filling in the skillet and spread across evenly. If you’re feeling creative, use a fork to embellish the potato topping. If desired, sprinkle with chopped fresh dill and thyme and grate some parmesan cheese over the top for extra flavor.

Bake at 400° F for 30 to 40 minutes, or until the top is golden and the filling is bubbling.

Allow the Shepherd’s Pie to cool down slightly before serving. Then enjoy!

Recipe source: @fationatefoodbelly