Venison Shepherds pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lb Venison ground2 Large onions chopped1 cup sliced mushrooms (optionals)3 tbs worcestershire sauce3 tbs beef oxo granuales1tbs dried oregano1 tsp black pepper1 can beef consume6 oz Red wine2 lbs peeled potatoes1 cup 1% Milk1 tsp Salt
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.
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.
Nutritional Info 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
Member Reviews
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KELLYAKAZ
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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NITALOCO
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