Venison sheperd's pie with Bombay Curry-ish seasoning

Comfort Food Game Gatherings Gluten-Free Kitchen Main Dish Venison

Venison Shepherd’s Pie with Bombay Curry-ish

By Max Rosen

Max Rosen’s newest take on Shepherd’s pie, using venison and Bombay Curry-ish, is a delightful, flavor packed way to enjoy both of the star ingredients of this dish. The rich taste of venison, plus the smokey spiciness of Bombay Curry-ish come together to bring you an amazing meal! It’s filling and warm and side dishes aren’t even needed (though we really like it with Sydney Rosen’s Mediterranean-ish Brussels Sprouts!)

Ingredients

Print Recipe

3 lbs ground venison
1 large onion, diced
1 cup carrots, diced
1 bag frozen peas
2 Tbsp olive oil
3 lbs potatoes, peeled and sliced thick
1 brick cream cheese
1 pint sour cream
2 Tbsp Dizzy Pig Bombay Curry-ish seasoning
1 Tbsp cumin

Directions

In a large skillet, sauté the diced onion/carrots until soft.
Add the ground venison, Bombay Curry-ish seasoning, and cumin and mix with the veggies. Continue to sauté until the meat is browned. Taste and adjust flavoring with more Bombay Curry-ish if needed.
Remove from heat and add the frozen peas.
In a separate pot, cover the potatoes in water and cook till soft.
Remove the soft potatoes from the water, add the cream cheese and sour cream and mash till smooth. Add salt and pepper to taste.
Take the meat mixture and put into a deep casserole or baking pan (approx. 13×9). Smooth the mashed potatoes over the meat mixture until the taters are approximately 1 to 1 ½ inches thick all over.
Put the casserole into a pre-heated 325°F degree oven or ceramic cooker set up for indirect cooking. Bake for 1 hour or until tops of potatoes are just starting to brown.