"A hearty, warming, and comforting venison shepherd’s pie that’s perfect for opening day!"
- Preheat the oven to 375 degrees F (190 degrees C).
- Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
- Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
- 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.
- Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
- Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
- Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
- Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
- Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
- Cook’s Notes:
- To save time, you can boil the sweet potato instead of roasting.
- Use any kind of cheese you like for the topping.
- For a crispier topping, make sure to use a broiler-safe pan and place the pie under the broiler for a few minutes after baking.
Per Serving: 358 calories;14.2 g fat;29.5 g carbohydrates;23.1 g protein;76 mg cholesterol;445 mg sodium.Full nutrition
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