Hard French Dessert

Sweet Potato and Venison Shepherd's Pie

Name: Sweet Potato and Venison Shepherd's Pie
Prep time: 34 min
Cook time: 118 min
Total time: 152 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 large sweet potato; 2 tablespoons unsalted butter , softened; 2 tablespoons milk , or more as needed; 0.5 teaspoons salt , or to taste; 0.25 teaspoons ground black pepper , or to taste; 0.25 teaspoons dried sage; 1 pinch freshly ground nutmeg; 0.5 cups shredded sharp Cheddar cheese

Total Time

2h 32m

34m prep · 118m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This sweet potato and venison shepherd's pie recipe is a hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!

Ingredients

1 large sweet potato
2 tablespoons unsalted butter , softened
2 tablespoons milk , or more as needed
0.5 teaspoons salt , or to taste
0.25 teaspoons ground black pepper , or to taste
0.25 teaspoons dried sage
1 pinch freshly ground nutmeg
0.5 cups shredded sharp Cheddar cheese

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Pierce sweet potato several times with a fork, wrap in aluminum foil, and place on a baking sheet.
3

Cook in the preheated oven until fork-tender, 70 to 90 minutes. Set aside until cool enough to handle, 5 to 10 minutes.
4

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
5

Peel and discard sweet potato skin; add flesh to a large bowl. Add butter, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sage, and nutmeg; beat with an electric mixer until combined. Gently mix in Cheddar cheese. Set aside.
6

Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic; season with salt. Cook until vegetables softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
7

Stir flour into the pot; cook 1 minute. Pour in white wine; stir to loosen any browned bits off the bottom of the pot and cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth; bring to a simmer. Cook until filling has thickened, 5 to 10 minutes; stir in peas. Taste; adjust salt and pepper as necessary. Remove from heat; cool slightly.
8

Pour filling into the prepared pie plate. Top with sweet potato mixture; gently spread across the top, covering most of the filling.
9

Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Cool slightly before serving.