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!)
- 3 pounds ground venison
- 1 large onion, diced
- 1 cup of carrots, diced
- 1 bag frozen peas
- 2 tablespoons olive oil
- 3 pounds of potatoes, peeled and sliced thick
- 1 brick of cream cheese
- 1 pint sour cream
- 2 tablespoons of Dizzy Pig Bombay Curry-ish seasoning
- 1 tablespoon cumin
- 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.
- 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.