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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 404.9
  • Total Fat: 10.3 g
  • Cholesterol: 112.8 mg
  • Sodium: 1,277.6 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 36.9 g

View full nutritional breakdown of Venison Shepherds pie calories by ingredient
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Venison Shepherds pie

Submitted by: ANNEL66

Introduction

This is a family favourite, I can't make it often enough. a little high on sodium, but worth it.
I always put an old cookie sheet under the pie when cooking as it tends to bubble over.
Serve with cooked carrots and green peas.
This is a family favourite, I can't make it often enough. a little high on sodium, but worth it.
I always put an old cookie sheet under the pie when cooking as it tends to bubble over.
Serve with cooked carrots and green peas.

Number of Servings: 8

Ingredients

    2 lb Venison ground
    2 Large onions chopped
    1 cup sliced mushrooms (optionals)
    3 tbs worcestershire sauce
    3 tbs beef oxo granuales
    1tbs dried oregano
    1 tsp black pepper
    1 can beef consume
    6 oz Red wine
    2 lbs peeled potatoes
    1 cup 1% Milk
    1 tsp Salt

Directions

brown venision and onion in pan with worcestershire sauce, add oregano and mushroom if using.
Put lid on and cook until onions are soft
Add Beef oxo, mix well add flour and mix, add beef consume stir well add red wine.
Mixture will be thick, if it's too thick add a little of the potato water. Simmer while the potatoes are cooking, for about 20 mins.
Boil potatoes until soft mash with milk and a little salt, whip potatoes until light and fluffy this makes it easier to spread over meat mixture.
Pour meat mixture into a 11x 13 casserole dish.
Dot potato over the top by spoonfulls once you have covered the meat spread with a fork.
Bake @ 350 degrees for about 45 - 60 mins until golden brown. Let sit for a 10 mins and cut into 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNEL66.






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  • 4 of 4 people found this review helpful
    What is beef oxo? - 2/17/09

    Reply from ANNEL66 (2/19/09)
    Beef Oxo is a brand of Beef boullion powder, but any will do


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  • Incredible!
    2 of 2 people found this review helpful
    It says to add flour in your directions. How much flour needs to be added? I made this and it was great! Hubby who is an awesome cook loved it. The salt and wine took out the gamey taste venison sometimes has. I will definitely make this again. Thanks for the recipe! - 2/19/09

    Reply from ANNEL66 (2/19/09)
    Sorry I forgot to put the flour in, I use about 1/2 cup


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  • Incredible!
    1 of 1 people found this review helpful
    Added Yams instead of potatoes...great!! - 1/8/11

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  • Very Good
    1 of 1 people found this review helpful
    This was very yummy! I added some steamed carrots to the mix, although I see you're supposed to serve that on the side. I didn't have any bullion cubes on hand, but it didn't seem to suffer much from missing them. 20 mins baking seemed to do it fine, but I have a convection oven. Very good! - 4/27/10

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  • Incredible!
    1 of 4 people found this review helpful
    Great recipe but I would prefer ground beef. - 2/13/09

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  • Incredible!
    1 of 1 people found this review helpful
    My husband is an avid hunter, so we have venison on hand. The entire family absolutely loved this recipe. - 2/10/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was so delicious. Definitely the best venison recipe I have had in a long time. - 2/4/09

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  • So Good and so easy! I didn't change a thing since this was the first time I made it and family really enjoyed it. We always have venison on hand since my husband and son both are hunters and while I'm not usually keen on cooking it I found that this recipe indeed suited the meat. Thanks! - 4/23/11

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  • Very good. Thanks for the recipe. - 3/1/11

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  • +fried black pepper corn + carrot slices - onions and It was great! on left overs tried a sprinkling of cheddar cheese and reheated and the whole ting seemed even better after a night in the fridge, like flavors blended. thanks for the recipe. - 1/14/11

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