A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!



Recipe Summary

45 mins
2 hrs
5 mins
2 hrs 50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Nutrition Facts

358 calories; protein 23.1g 46% DV; carbohydrates 29.5g 10% DV; fat 14.2g 22% DV; cholesterol 76.2mg 25% DV; sodium 444.9mg 18% DV. Full Nutrition

Reviews (1)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
super good but the broth peas and wine were missing from my ingredients. lucky I had these. just wanted to bring attention to this. Read More