Venison Shepherds pie

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4.6 of 5 (11)

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

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.

Minutes to Prepare: 20

Minutes to Cook: 90

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.