Ingredients
- 1 lb ground venison
- 2 tablespoon olive oil
- 1 shallot
- 2 garlic cloves
- 2 carrots
- 2 tablespoon tomato paste
- ½ cup dry red wine
- ¾ cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1½ lb Yukon Gold potatoes
- 4 tablespoon unsalted butter
- ⅓ cup whole milk
- ¼ cup heavy cream
- 1 egg yolk
- flaky salt
Method
Make the Venison Filling
- Heat olive oil in a cast iron skillet over medium heat.
- Add shallot and carrots; cook until softened, 5–6 minutes.
- Stir in garlic and tomato paste; cook 2 minutes until the paste deepens in color.
- Add the ground venison. Brown lightly while breaking apart with a spatula, about 6–8 minutes.
- Deglaze with red wine; simmer until reduced by half.
- Add beef stock, Worcestershire sauce, rosemary, thyme, salt, and black pepper. Stir to combine.
- Reduce heat to low and simmer 10–15 minutes until slightly thickened. Adjust seasoning to taste.
- Transfer mixture to the baking dish, spreading evenly.
Make the Mashed Potatoes
- Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook until tender, 15–20 minutes.
- Drain and pass through a potato ricer (or mash until smooth).
- Stir in butter until melted, then add warm milk and cream. Mix until creamy but not loose.
Assemble and Bake
- Spoon the potato mash over the venison filling, smoothing with a spatula.
- Use a fork to create ridges for browning.
- Bake at 400°F for 25–30 minutes until golden and bubbling at the edges. Broil for 1–2 minutes at the end to deepen the crust.
- Rest 10 minutes before serving.
To Plate
- Spoon into warm bowls.
- Finish with flaky salt and a drizzle of olive oil.
- Optional: top with fresh thyme leaves for aroma.
Nutrition
Notes
Storage: cover and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat in a 375°F oven until the top is golden and the filling is bubbling.