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Friday Feast: Venison Shepherd's Pie

Friday Feast: Venison Shepherd's Pie

Comfort food – our go-to meal we can count on being delicious and satisfying to our stomachs. This slight twist to the classic Shepherd’s Pie is bound to be added to your list of comfort food meals and have you drooling for seconds.. even thirds.

Ingredients:
• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• ¼ cup shredded cheddar cheese
• Salt and pepper to taste
• 5 carrots, chopped
• 1 cup frozen pees
• 1 cup frozen corn
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound ground venison
• 1 tablespoon ketchup
• 1 can cream of mushroom soup
• ¼ cup shredded cheddar cheese

Directions:
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and ¼ cup shredded cheese. Season with salt and pepper to taste; set aside.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F.
• Heat oil in a large frying pan. Add onion and cook until clear. Add ground venison and cook until well browned. Pour off excess fat and cook 1 minute. Add corn, pees, ketchup and cream of mushroom soup and simmer for 5 minutes.
• Spread the ground venison in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

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