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Shepherd’s Pie

  • Author: Myles
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x


This recipe will treat you to the rich taste of venison which may be a welcome respite from chicken, pork, and beef dishes you used to serve your family. And along with the combination of sweet potato, cheese, and a couple of vegetables and spices, shepherd’s pie can easily get the approval of anyone who partakes in this sumptuous meal.



Filling Ingredients:

2 tbsp. of vegetable oil

1 large chopped onion

4 cloves garlic, chopped

2 carrots, peeled and chopped

1 stalk of celery, chopped

1 pack (8 oz.) cremini mushrooms, sliced

Salt, to taste

1 lb. of venison

1 c. frozen peas

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. dried sage

Ground black pepper, to taste

2 tbsp. all-purpose flour

2/3 c. of dry white wine

1 c. low sodium chicken broth

Topping Ingredients:

1 large sweet potato

2 tbsp. of milk or more as preferred

2 tbsp. of softened unsalted butter

Salt, to taste

Ground black pepper, to taste

1 pinch of newly ground nutmeg

¼ tsp. of dried sage

½ cup of shredded cheddar cheese


  1. Preheat oven to 375 degrees Fahrenheit
  2. Using a fork, pierce the sweet potato several times, wrap it in aluminum foil, and bake it until it is fork-tender or approximately 70-90 minutes. Let it cool.
  3. Decrease oven temperature to 350 degrees F (175 degrees C). Get a 9-inch deep-dish pie plate and grease it lightly. To prevent bubbling over, place it on a rimmed baking sheet.
  4. In a large bowl, put the peeled sweet potato and add the butter, milk, salt, nutmeg, sage, and pepper. Mix all ingredients using an electric mixer. Add cedar cheese and mix. This will serve as the topping.
  5. To make the filling, heat vegetable oil over medium to high heat in a large skillet. Add mushrooms, onion, carrots, celery, and garlic until vegetables have softened. Add venison, thyme, oregano, garlic powder, onion powder, pepper, sage, and salt to taste. Mix the ingredients by stirring and breaking up any large pieces of venison. Cook until venison loses its pink color.
  6. Add flour into the pot and stir. Cook for 1 minute. Pour in white wine, stir and cook until the wine has reduced slightly in volume. Pour the broth. Let mixture come to a simmer until the filling has thickened. Stir in the peas. Have a taste test. You can add salt or pepper as necessary.
  7. Remove skillet from heat.
  8. Pour the lightly-cooled filling into the pie plate and level the surface. Spread the toppings on top of the filling and level it using the back of a spoon.
  9. Bake for approximately 30 minutes or when the topping is all set. Serve when it has cooled down a bit.


  • This recipe may take some of your precious time. To save some time, you can boil the sweet potato instead. It can cut the roasting time by half or more.
  • You can also adjust some of the amounts of some of the seasonings if you have children partaking in this delicious meal.
  • Prep Time: 50 minutes
  • Cook Time: 2 hours