Ground Venison Shepherd's Pie Recipe (2024)

October 6, 2020 · Updated April 21, 2023

4.41 from 35 votes

31 Comments

· by Amanda Gajdosik

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This easy ground venison shepherd’s pie recipe is the ultimate meat and potatoes meal! Ground venison combines with healthy vegetables in a silky and flavorful gravy all topped by a gorgeous crust of parmesan mashed potatoes.

Ground Venison Shepherd's Pie Recipe (1)

This hearty dinner checks all the important boxes. Loaded with protein? Check. Includes potatoes? Check. Has a generous dose of vegetables? Check.

WATCH THE RECIPE VIDEO!

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Shepherd’s Pie has its origins in Ireland. It used to be made with leftover meats and undesirable vegetables all held together with the widely available (and cheap) potato.

While I’m all about building a meal on a foundation of potatoes, I had to give the Irish dish a modern spin. It has been updated to include ground venison and parmesan cheese. It's easily one of my favorite venison recipes!

Ground Venison Shepherd's Pie Recipe (2)

Ingredients you’ll need

Ground Venison
Salt & Pepper
Onion & Garlic Powder
Corn Starch
White Onion
Minced Garlic
Beef Stock
Frozen Peas & Carrots
Mashed Potatoes
Parmesan Cheese

Ground Venison Shepherd's Pie Recipe (3)

How to make Shepherd’s Pie using Ground Venison

Brown the venison. In the same pot you sautéed the onions and garlic in. Season it generously.
Make the gravy. Beef stock provides flavor and corn starch helps to thicken it.
Add the frozen peas and carrots. Doing this now prevents the peas from drying out and becoming chalky or overcooked.
Top with mashed potatoes. You can use leftovers! Or simultaneously make a batch of my favorite buttery mashed potatoes while you’re prepping the filling for the pie. Whichever you choose, stir in one cup of parmesan cheese.
Adjust your seasoning. Always double check the salt levels!
Bake and then broil. Baking makes everything cohesive, broiling creates a beautifully browned top.

Ground Venison Shepherd's Pie Recipe (4)

Ground Venison Shepherd's Pie Recipe (5)

Serving shepherd’s pie

Shepherd’s pie is one of those great meals that has every component in one package. The protein, the carbs, the vegetable. We often serve it in big bowls and call it a day. But! It’s also great with green beans or roasted carrots on the side.

Freezing & Reheating Instructions

When storing leftover shepherd’s pie it will keep in the fridge for up to four days. If desired, the entire casserole can be made and frozen in a glass baking dish. Wrap it in plastic wrap, then foil, and freeze.

To reheat: thaw the dish in the refrigerator overnight. When ready to bake, preheat oven to 350, remove the plastic wrap and recover the dish with the foil. Bake, covered, for 25 minutes, or until warmed through.

Ground Venison Shepherd's Pie Recipe (8)

Other great ground venison recipes

Cheesy Venison Enchiladas
Venison Burgers
Venison Tacos
Ground Venison Stroganoff
Venison Meat Sauce

Ground Venison Shepherd's Pie Recipe (9)

Print Recipe

4.41 from 35 votes

Easy Ground Venison Shepherd’s Pie

Made with ground venison, hearty vegetables, and parmesan mashed potatoes this Shepherd’s pie recipe is a hearty and filling meal that will satisfy any diner.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American

Keyword: Dinner, Ground Venison Recipe, Venison, Venison Recipe

Servings: 12 servings

Calories: 598kcal

Author: Amanda Gajdosik

Equipment

Shallow Dutch Oven
Baking Dish optional

Ingredients

1 tablespoon olive oil
1 tablespoon salted butter
1 ½ cups diced white onion
1 tablespoon minced garlic
2 pounds ground venison thawed
1 tablespoon Kosher salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
2 tablespoon cornstarch
2 cups beef stock
1 pound frozen pea and carrot blend
4 cups prepared mashed potatoes
1 cup freshly shredded parmesan cheese (or ½ cup of the canister shaky cheese)

Instructions

Preheat oven to 350 degrees.
In a heavy bottomed shallow Dutch oven (or a large skillet) set over medium heat, add the olive oil and butter. Add the onion and a pinch of Kosher salt, stirring to coat. Cook until onions have started to become tender, about 3 minutes. Stir in garlic and cook until fragrant, about one minute more.
(If making mashed potatoes from scratch, start the process now in tandem.)
Add the ground venison and season with the remaining Kosher salt, pepper, garlic powder, and onion powder. Stir in the cornstarch once meat is browned.
Stir in the beef stock, mixing well to avoid lumps.
Bring to a boil and cook until beef stock is reduced to a silky gravy, about 10 minutes, stirring occasionally. Stir in frozen peas and carrots (they’ll cook in the dish, don’t worry!).
Meanwhile, stir 1 cup of parmesan cheese into the prepared mashed potatoes and spread over the top of the filling.
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Bake in preheated oven for 10 minutes. Then broil on low for 6 minutes (or on high for 3 minutes if you’re brave). Remove dish from oven and allow to cool for a few minutes before serving.

Notes

If you don’t have a Dutch oven that can go from stovetop to oven to table, you can prepare the filling in a large skillet and pour it into a 9x13 casserole dish before topping with potatoes and proceeding with the recipe as instructed.
Leftovers can be store in refrigerator for up to four days.
Make ahead option: Make the recipe as directed above, stopping before broiling. Remove from oven and allow to cool completely. Next, wrap the cooled shepherd’s pie in plastic wrap and then in tinfoil and freeze for up to two months.
To reheat frozen shepherd’s pie: thaw the dish in the refrigerator overnight. When ready to bake, preheat oven to 350, remove the plastic wrap and recover the dish with the foil. Bake, covered, for 25 minutes, or until warmed through and then broil.
This recipe calls for Kosher salt and not regular table salt. If you don't have Kosher salt, use 1 ½ teaspoons of regular table salt instead of 1 tablespoon, being sure to taste as you cook to avoid over-seasoning.

Nutrition

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Reader Interactions

Comments

Leave a rating and review!

Janet says
January 27, 2024 at 8:55 pm

I've made this 6 times now!! Hubby loves it! I saute leeks, shallots and garlic with the onion. I also put in fresh carrots and peas while it's simmering. And fresh chives in the Parmesan mashed potatoes. Beyond delicious!!!
Reply
- Amanda Gajdosik says
  January 29, 2024 at 3:03 pm
  LOVE that this has become a regular meal for you! And love all the additions you've made to make it your own. Thanks for rating and reviewing 🙂
  Reply
Cheryl says
December 27, 2023 at 4:01 am

We used this recipe on Christmas and baked in two deep pie shells, had enough left over to probably make a 3rd. It was excellent! Everyone enjoyed it so much! Thank you for posting your recipe.
Reply
- Amanda Gajdosik says
  December 27, 2023 at 11:59 pm
  Hi Cheryl,
  Thank you so much for including my recipes in your holiday gathering! Means so much to me 🙂 Glad everyone enjoyed this simple ground venison recipe!
  Thanks again!
  Amanda
  Reply
Stephanie Lawrence says
October 15, 2023 at 10:21 pm

We are in love with this! I make it with ground venison sausage therefore I don’t add a lot of extra seasoning. I do tend to use more cornstarch and I add some shredded cheese before the mashed potatoes!
Reply
- Amanda Gajdosik says
  October 16, 2023 at 12:02 am
  As a Wisconsinite I applaud you adding cheese, Stephanie! Thanks for rating and reviewing 🙂
  Reply
Brenda says
October 06, 2023 at 12:47 am

Made this tonight and it was a hit! Didn’t have corn starch so used all purpose flour which worked just fine. Added red bell pepper with onion and some sweet sausage for flavor. Also added corn along with peas and carrot for a more “traditional “ shepherds pie. Winner~winner!
Reply
- Amanda Gajdosik says
  October 06, 2023 at 12:26 pm
  Glad to hear all your additions worked out so well. And yes, flour is a great sub for cornstarch in a pinch. I like using cornstarch so then it can be Gluten free in a super easy and accessible way. Thanks for commenting! And be sure to check out my venison e-book that has 5 exclusive recipes if you haven't already 🙂
  Reply
Claire says
September 13, 2023 at 8:25 pm

This also works great with elk burger. I made it last winter and it was the perfect cozy comfort food. My husband has requested I make it for his parents when they visit this weekend.
See Also
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Reply
- Amanda Gajdosik says
  September 13, 2023 at 8:32 pm
  Love the idea of using elk burger, Claire! I just got some from my brother-in-law and plan to make some tasty recipes with it myself 🙂
  Reply
Erin says
March 04, 2023 at 4:52 pm
Look forward to making this with venison sausage. What size dutch oven do you recommend for this recipe?
Reply
- Amanda Gajdosik says
  March 07, 2023 at 8:06 pm
  Hi Erin, I normally use a Le Creuset 3.5qt shallow braiser that's got about the same surface area as a 9x13 pan. If you don't have a shallow Dutch oven like that you can use a baking pan!
  Reply
Emily says
February 05, 2023 at 12:01 am

This recipe is always a hit! Perfect, comforting meal. I usually just make it for my husband and I, and I half the recipe. Today I made it for 5 men after they worked out in the cold all day and the whole pan was devoured in about 5 min.
Reply
Megan says
February 04, 2023 at 11:08 pm

This is definitely a do over in my household. It was amazing! Everyone in the family enjoyed it. Simple yet flavorful. Thank you for an easy go to recipe for our family!
Reply
Jen W. says
January 27, 2023 at 3:56 pm
Have you made it with fresh carrots and peas? I don’t have a frozen pack and have alot of leftover fresh. Was thinking I’d just precook them so they’re soft already and ready to bake in the mixture?
Reply
- Amanda Gajdosik says
  January 29, 2023 at 5:47 pm
  I haven't made this with fresh. I'd mix them in with the beef stock and let them cook while the sauce simmers away. That should be enough cook time and you won't have to dirty another dish! Let me know how it turns out 🙂
  Reply
Taylor Onate says
January 06, 2023 at 1:57 am

Best shepherds pie I’ve ever had!
Reply
Matt says
December 04, 2022 at 5:46 pm
Sounds great! If I only have 1 pound of ground venison to work with would I also cut all the other ingredients in half? Thanks!
Reply
- Amanda Gajdosik says
  December 05, 2022 at 2:18 pm
  Hi Matt! Yes, you absolutely can just halve all of the ingredients. If you're going to bake it in a pan I'd suggest a 9x9 square pan, or 9-inch cast iron pan. Enjoy!
  Reply
Reanne says
February 27, 2022 at 12:14 am
Hi and Thank You for a great recipe!
A few things that made it a bit more yummy for the kids; used 1/3 lb 90/10 HB meat, added 1-2tsp of red vinegar to the meat after it started to thicken up & sprinkled a little Romero in-between the meat & potato combo and cooked perfectly!!!
Even the pickiest eaters Loved it!!!!
Reply
Mel B. says
February 04, 2022 at 3:25 am
I made it and it was delicious. I used Tapioca flour instead of cornstarch and it worked just fine. I will definitely make this again!
Reply
Katherine White says
February 03, 2022 at 4:28 pm

Oh.My.Word. This is the best Shepherd's Pie we've ever eaten! I didn't use the garlic and onion powders, used half the parmesan cheese, and had to substitute chicken broth for beef. Even so, this is comfort food to die for. Thanks for a great recipe!
Reply
- Amanda says
  February 08, 2022 at 7:26 pm
  Yes! Ultimate comfort food for venison fans! So happy you enjoyed it, Katherine 🙂
  Reply
- Taylor Onate says
  January 06, 2023 at 2:01 am
  
  Right!! I used jar garlic and real onions not powder. I also used 1/2 the cheese. And chicken broth and! Flour instead of cornstarch (just blend it).
  Reply
Linda says
October 12, 2021 at 6:54 pm
Do you use fresh Parmesan or the grated kind in a shaker (like Kraft?) Thank you!
Reply
- Amanda says
  October 13, 2021 at 10:55 pm
  I like to use fresh Parmesan but I've used shaky cheese to great success before! So feel free to use that if it's all you have on hand!
  Reply
Michael Hayden says
September 16, 2021 at 1:31 am
My mashed potatoes sank into the meat mixture. Not sure why this happened
Reply
- Amanda says
  September 16, 2021 at 3:52 pm
  Hmm, I'm not sure either, Michael! That's never happened to me. My best guess would be that perhaps your taters were a little too mashed and that caused them to be absorbed? Or perhaps they were under mashed and too heavy so they sank? What a mystery! What size pan did you bake the pie in? Did you use my mashed potato recipe or another? Did you find the filling to be overly liquid? I'd love to troubleshoot this with you. 🙂
  Reply
Nicole Nathan says
April 12, 2021 at 1:16 am

Yumo!!! Totally easy and totally delish!
Reply
- Amanda says
  April 12, 2021 at 2:16 pm
  So happy you liked it Nicole! Thanks for making my recipe 🙂
  Reply

Ground Venison Shepherd's Pie Recipe (2024)

FAQs

How to make ground deer meat taste good? ›

Chili powder and cumin are some of the greatest seasonings for deer meat. I love making my own taco seasoning blend with chili powder and cumin instead of buying the pre-made packages because it tastes so bold and fresh, I get to control the flavor levels and it is so much more natural!

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What is ground venison mixed with? ›

Sometimes I combine ground venison and ground beef 50-50 to make a better mix for any recipe that calls for ground meat. If you do this, you can buy the cheaper ground beef that is a 75-25 mix of lean to fat, and when you add the leaner ground venison, you still get a pretty lean mix.

Get More Info Here ›

Why is my shepherd's pie soggy? ›

A good shepherd's – or indeed cottage – pie, needs a solid, but fluffy top: too much milk or butter, and you'll end up with a sloppy puree instead.

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How do you keep shepherd's pie from falling apart? ›

How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.

Why is my shepherd's pie greasy? ›

After cooking the beef, onion, and herbs, be sure to drain the grease out of the pan. Otherwise, you will find yourself with a greasy shepherd's pie.

View Details ›

How to make shepherd's pie less salty? ›

Oversalted Your Recipe? These are the Best (and Worst) Ways to Save It

Increase the amount of non-salty ingredients.
Add salt-free stock or water.
Mask the saltiness with an acidic or sweet ingredient.
Add a whole potato—or not.

Dec 4, 2018

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Why is flour used in shepherds pie? ›

This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.

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What is the best bakeware for shepherd's pie? ›

I like to use my beloved metal-handled Scanpan Chef's pan to make my shepherds pie. It is the perfect size for this recipe and reduces my dish washing as I cook the meat in the pan then put the mashed potato on top and bake it in the same pan.

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Why does my potato sink in shepherds pie? ›

Creamy ingredients like butter and milk are fine — just make sure to let your cooked potatoes dry for a while before you mash them. Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink.

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How to make ground deer meat not taste gamey? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

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How to remove the gamey taste from ground venison? ›

Soaking deer meat in milk or a marinade with acidic components like vinegar, wine, or citrus juice helps eliminate the gamey taste. Alternatively, brining the meat in a solution of water, salt, and sugar can also improve its flavor and tenderness.

What is best to add to ground venison? ›

Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.

What's the best way to cook ground deer? ›

Add a small amount of oil or butter to the pan to prevent sticking. Once the oil is hot, add the seasoned ground deer meat and cook it until browned, breaking it up with a spatula or spoon as it cooks. Can I add vegetables to my ground deer meat while cooking on the stove? Absolutely!

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