Shepherd's Pie

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SHEPHERD'S PIE

INGREDIENTS:

2 lbs. ground venison, no fat added
2 tablespoons extra virgin olive oil
2 lbs. russet potatoes, peeled and diced
1/4 cup half and half
1/4 cup melted butter
1 egg yolk
1 teaspoon Morton table salt for mashed potatoes
1/4 cup chopped parsley
1/2 cup chopped mushrooms, your choice
1 cup chopped onion, red or white
2 cloves garlic, minced fine
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 1/2 cups mixed frozen vegetables; (corn, carrots, green English peas)
2 tablespoons all-purpose flour
1 cup beef broth (Swanson)
1 teaspoon Worcestershire sauce
1 teaspoon Wild Bill's Meat Rub
2 teaspoons Morton table salt
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black peppercorns (Tellicherry)

Preheat oven to 400 degrees F.  Peel and dice potatoes; add to a medium stock pot over high heat with enough water to cover potatoes, place lid on pot and bring to a boil.  When water boils, reduce heat and simmer uncovered for 10 to 15 minutes until potatoes are tender.  Meanwhile, add 2 tablespoons olive oil to a large skillet over medium heat; add ground venison, onions, red bell pepper, green bell pepper, mushrooms, garlic and sauté until meat is brown and onions are translucent; about 5 minutes .  Add 2 tablespoons flour and stir to combine.  Reduce heat to low and add 1 cup beef broth, rosemary, thyme, Worcestershire sauce, Wild Bill's Meat Rub, salt, black pepper and simmer uncovered 10 to 15 minutes, stirring constantly to keep from sticking.  Cook until mixture thickens.  Add frozen vegetables and simmer and additional 3 minutes.  Once potatoes are done, drain in a colander.  Return potatoes to stock pot and mash until smooth.  Add half and half, melted butter, chopped parsley and 1 teaspoon salt to the mashed potatoes and mix thoroughly.  Spray a 8 x 11 inch (2 quart) baking dish with vegetable oil and add the meat and veggie mixture.  Evenly spread the mashed potatoes on top of the meat/veggie mixture and bake in a 400 degree F. oven for 25 minutes until potatoes start to brown on top.  Remove from oven and place on a cooling rack for 15 minutes before serving.  Serve with French toasted garlic bread and tossed salad.

YIELD:  8 to 10 servings

Above Shepherd's Pie prepared on 08-15-14 and was outstanding.  I left out one seasoning  ingredient (Worcestershire Sauce) by mistake and the egg binder for the mashed potatoes but I pulled the "rabbit out of the hat" on this one anyway..............grin if you must!  The veggie medley that I use on many of my recipes is pretty much my standard for recipes of this type and seems to work out exceptional well.

Click on below thumbnail sequence pixs for a larger screen view:

Variations to this recipe are; using instant potatoes, frozen pie crusts or make your own pie crust and top from scratch, however the home made mashed potatoes will be hard to beat.........a complete meal all in one dish!

Web published on 08-12-13 by Bill aka Mickey Porter with pixs added on 08-15-14.

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