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Venison Shepherd’s Pie

Have leftover venison from your recent hunting trip? Get creative in the kitchen with this easy venison shepherd's pie recipe from DSG Outerwear.

Venison Shepherd's Pie Recipe Ingredients:

  • 1 pound ground venison
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 medium size onion (I use sweet onion)
  • 1 clove garlic
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 ounces onion soup mix (equivalent to 2 packets)
  • 1 cup beef broth
  • 2 cups frozen veggie mix (peas, corn, lima beans, carrots and green beans)
  • 5 large potatoes, cubed and peeled
  • 2 tablespoons butter
  • 2/3 cup milk
  • ¼ cup Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon parsley


  1. Boil a large pot of water on high heat. Peel and cube all your potatoes. Make sure you get all the skin off of them and cube them into ½ in by ½ in pieces. Put cubed potatoes in boiling water and boil them until they are soft. It usually takes about 15 minutes, but you can check on them to make sure they are not getting too soft. While you are boiling the potatoes you can prepare the meat!
  2. Heat olive oil in a large skillet. Add meat in the skillet and season with salt, pepper and garlic powder for taste. Cook the meat through until there is no pink. While you are waiting for the meat to cook, chop the garlic and onion. Add the chopped garlic and onion to the meat mixture. Cook for another five minutes. You want your onion to be translucent. Once onion is translucent, add in your pepper flakes, Worcestershire sauce, onion soup mix and beef broth! Stir it all up. After everything is evenly mixed you can add your frozen veggies. Cook for about 2 minutes, then set the skillet aside. Preheat oven to 350 F.
  3. Drain potatoes and start mashing them up with a potato masher or fork. Add in butter. Slowly add in milk, cheese and salt. Make sure you mash and mix until the potatoes are very smooth.
  4. Spread potatoes over the meat. I use a smaller spoon or fork for this so I can make sure every thing is evenly spread. Add in about half of your parsley
  5. Pop your whole skillet, uncovered, into the oven. Bake for about 30 minutes until your potatoes look golden brown.
  6. Add your remaining parsley, serve and enjoy!
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