Ingredients: |
Ingredients: For Mashed Potatoes
2# russet potatoes
1/4 c milk
1/2 c butter, divided in half
1/2 c sour cream
1 egg, beaten
Salt & Pepper to taste
For Meat Mixture
1/4 # bacon, chopped
2# ground venison
2 Tbsp fresh thyme, chopped
1 Tbsp smoked paprika
3 large carrots, diced (2 c)
1 large onion (1 c)
2 garlic cloves, minced
1 c frozen peas
1 c frozen corn
1 c chicken stock
1/2 c sour cream
Salt & Pepper to taste
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Directions: |
Directions:Peel & cut potatoes into even sized cubes; boil in salted water until fork tender. Drain the water and leave the lid off the pot so the steam can escape, and the potatoes dry up a bit.
Add milk, 1/4 c of butter, sour cream and mash. Stir in the egg, season with salt and pepper and continue mashing until relatively smooth. Cook meat mixture while potatoes are boiling.
Fry bacon in a non-stick skillet until browned. Remove some of the bacon fat, leaving a couple of tablespoons in the pan. Brown venison and fry in bacon fat until mostly cooked.
Add the thyme, paprika, and season with salt and pepper.
Add carrots, onion, and garlic to venison and sauté for 4-6 minutes.
Add peas and corn, then sprinkle flour over everything and cook for 2 minutes, stirring once or twice.
Pour in stock, add the sour cream and simmer for 5 minutes on low.
Spread mixture in a 9 x 13 casserole dish and top with mashed potatoes. Smooth potatoes and dollop with remaining 1/4 c butter.
Bake at 400 degrees F until gravy begins to bubble on sides. If potatoes aren't browned place under the broiler for a few minutes. |
This recipe for Venison Shepard's Pie is from