So, for St. Patrick’s Day, I had planned for us to have this Venison Sweet Potato Shepherd’s Pie, but plans changed and the girls and I ended up staying the night at my mom’s house.
We rescheduled our St. Patrick’s Day dinner for tonight and it DID NOT disappoint.
I don’t think we’ve made a bad venison recipe since Eric brought that deer home!
Any who, I found this recipe on Cook like a Cavewoman. We tweaked it a little bit because we don’t have coconut amigos, beef broth or tomato paste.
For the sweet potato mash:
4 sweet potatoes, peeled and cubed
2 tbsp butter
1 tsp rosemary
Salt and pepper, to taste
We started with the sweet potatoes.
We boiled the potatoes uncovered, and then reduced the heat to simmer and cooked until a fork pierced a potato.
We drained the potatoes and placed them into my mixer, where we proceeded to make mashed sweet potatoes.
We browned the venison meat. We used 1.5 pounds of meat. After it was browned, we set it aside in a bowl.
From there, I diced up our veggies:
1 medium onion (which we then sautéed in olive oil)
2 stalks celery
5 baby carrots
1 cup cauliflower
I arranged them nicely in the colors of the Irish flag 🙂
After the onion was translucent, we added in the rest of the veggies. Covered with a lid and cooked for 6 minutes or until they began to soften.
From there, we took the lid off and added 2 teaspoons of minced garlic and sautéed for 1-2 minutes and then added in vegetable broth (1 cup) and the rest of the spices (salt and pepper, rosemary and cinnamon). We then cooked the mixture until nearly all of the liquid was gone from it.
Preheat the oven to 400 degrees.
Layer the venison mixture on the bottom of a pan (I used corning ware) and places the sweet potato mash on top. Scrape the top of sweet potatoes with a fork and sprinkle with paprika.
Cook for 20 minutes. Scoop out and enjoy!