Shepherd's Pie with Venison
4
Servings
13
Ingredients
5
Comments
This Shepherd's Pie makeover is the perfect comfort food without all of the processed, store-bought mixes. It is easy and freezer friendly, so it can be a part of your regular rotation as it is in our family.
4
Servings
13
Ingredients
5
Comments
Ingredients
- 3 cups dice Russet Potato
- 1 ½ cups cook Ground Venison
- 10 ½ ounces Cream of Mushroom Soup
- 4 tablespoons Onion Soup Mix, Dried
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoons Salt #1
- ⅛ teaspoons Black Pepper #1
- 16 ounces Mixed Vegetables, Frozen
- 4 tablespoons Butter
- ½ cups Whole Milk
- ⅛ teaspoons Salt #2
- ⅛ teaspoons Black Pepper #2
- 2 cups Cheddar Cheese, Shredded
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork tender.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork tender.
- Meanwhile, mix together cooked wild game, cream of mushroom soup, onion soup mix, Worcestershire sauce and salt #1 and pepper #1.
- Pour meat mixture into indicated number of baking dishes.
- Layer frozen vegetables on top of meat mixture.
- Drain potatoes and mash together with butter, whole milk, salt #2, and pepper #2 until they reach desired consistency.
- Gently spoon over layers already in the baking pan. Spread potatoes smooth, then sprinkle cheese over top
- Bake at 350 degrees for 30 minutes or until heated through and lightly browned on top.
5 Comments
Join the discussionThis is the best Shepherd’s Pie and I love that I can make it and freeze it. Usually I make a double batch using 2lbs of 70/30 ground venison (70% deer 30% beef) and double the other ingredients, then we eat one and freeze one for another time when we don’t feel like cooking.
We’re glad to hear that you like it Diane!!
This is hands down the best Shepard’s pie recipe ever. The whole family loves it!
That’s great to hear! Thanks for the review!
This is a STAPLE recipe of a shepards pie! No modification needed but certainoy can alter for different soup packets! I make this at least once a month for lunch! Thanks for the great recipe!