So the thing about Shepherd’s Pie…is that you don’t shepherd cows, yet that’s the most common meat to use. In reality, Shepherd’s Pie should refer to only when made with meat from animals who are shepherded, such as lamb. When made from beef, call it Cowboy Pie. So naturally, if we’re making it from a meat we’ve hunted?! We bring you Hunter’s Pie.
This is your classic Hunter’s pie, at least to what I grew up with. Which may mean it’s an oddball for someone else. It’s quick to throw together, makes good use of those extra mashed potatoes you made last night, wink wink. Hunter’s Pie freezes well, reheats well, and is well loved. Well, could I say well anymore times? This is a great meal to make a few of and freeze for nights when you don’t want to or don’t have time to make dinner!
As always, if you don’t have venison, feel free to use any other red meat either wild or domestic for this recipe!
- 1 pound ground venison or any other wild/domestic ground red meat
- 2 cups tomato sauce
- 2 cups frozen mixed vegetables
- 1 teaspoons salt
- 2 teaspoons oregano
- 3 cups good mashed potatoes, Meaning they’re well salted, and you’ve added your fair share of butter and milk or cream. I leave the skins on, ain’t nobody got time to peel potatoes around here (Try making them in the Instant Pot!)
- paprika, optional, but good
- Preheat the oven to 350F.
- In a medium to large frying pan, brown the meat.
- Add the tomato sauce and simmer for 5 minutes.
- Add the frozen vegetables and seasonings then simmer for another 5 minutes.
- Spread into greased 2 quart capacity pan (I used a 7×11. An 8×8 would work too.)
- Top with potatoes by dolloping all over the top then gently spreading to cover. throughout.
- Dust paprika over the top for aesthetics as well as flavour!
- Bake for 30 minutes or cover and put in the fridge upto 3 days, until you’re ready to have it for dinner. (Bake for 45 minutes if baking from the fridge.)
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