How to Make a Cottage Pie with Ground Venison
How to make a cottage pie with ground venison is one of those things that sounds fancier than it is. Really, it’s cozy, simple, and full of flavor.
Cottage Pie with Ground Venison
Ingredients
Method
- Preheat the oven to 400°.
- If you are making homemade mashed potatoes, put the peeled and quartered potatoes into a large pot, cover with water, bring to a boil, reduce to a simmer, and cook for 20 minutes. Drain the water, add in 4 tablespoons of butter, ½ tsp. salt & ½ tsp. pepper, and a tiny bit of milk. Mask with the tines of a fork or with a potato masher. You don't want them too runny.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the chopped onions and cook for 7 minutes.
- Add in the two cups of veggies. If frozen, saute for 3 minutes, if fresh, saute for 6-7 minutes or until softened.
- Add the ground venison to the pan and cook until browned. Do not drain. Deer is lean and doesn't have contain hardly any fat.
- Add in the Worcestershire sauce, seasoning, and beef broth.
- Bring the broth to a simmer and reduce the heat to low.
- Cook uncovered for 5-10 minutes. Add more broth if needed so the meat doesn't dry out.
- Pour the meat mixture into a casserole dish or a 9 x 13 baking dish. Spread it out into an even layer.
- Spread the Bob Evan's mashed potatoes or homemade mashed potatoes over the meat mixture.
- Bake for 20-25 minutes until bubbly. The mashed potatoes should start to brown.
- If you want the potatoes to brown more, broil on hi for 1-2 minutes and don't take your eye off of them or they might burn.
I make this when the weather turns cool and we need something filling and warm. It’s the perfect comfort food after a long day.
You can use a container of Bob Evans mashed potatoes to make it extra easy. Or boil and mash your own potatoes if you’ve got the time. Either way works. I’ve done both.
Steps for Making a Cottage Pie with Ground Venison
Store Bought or Homemade Mashed Potatoes for the Topping?
Let’s start with the potatoes if you’re making your own. Peel three large potatoes. Cut them into chunks. Boil them in pot of water for about 20 minutes, until they’re fork-tender.
Drain the water. Add four tablespoons of butter, half a teaspoon of salt, half a teaspoon of black pepper, and a splash of milk.
Mash them up with a potato masher or with the tines of a fork until they’re creamy. Set them aside. If you’re using store-bought mashed potatoes, just warm them up and get them ready to go.
We have been using Bob Evan’s creamy mashed potatoes for years.
Now preheat your oven to 400 degrees.
Preparing the Venison Meat Mixture
In a large saute pan or Dutch oven, melt four tablespoons of butter over medium heat. Add one chopped onion. Cook it for seven minutes until it softens and smells amazing.
Toss in two cups of mixed vegetables. I like peas and corn. You can use fresh or frozen. Stir everything together for about two minutes. Cook the veggies longer if you are using fresh.
Root veggies would be a great addition to this recipe.
Now add in your ground venison. I use one and a half pounds of deer meat. Break it up with your spoon and cook it until it’s no longer pink.
Don’t drain the ground meat—there’s very little fat, and we want to leave all the browned bits in the pan for flavor.
Add in a Bit of Extra Flavor
Once the venison is cooked through, pour in half a cup of beef broth and two teaspoons of Worcestershire sauce. Stir it all together and bring it to a gentle boil. Then reduce the heat to low and simmer for about 5-10 minutes.
Keep an eye on it. If it starts to dry out, add a splash more beef stock or even chicken broth. Taste it now and season it with more salt and pepper if needed.
You’ve got your meat mixture ready. You can add 2 tablespoons of tomato paste and a dash of red wine to this recipe too.
Now grab a casserole dish or 9 x 13 baking dish. Spread the meat mixture evenly across the bottom. Make sure you get every bit out of the bottom of the pan.
Spoon your mashed potato topping on top. Smooth them out or leave some little peaks. The little peaks brown up nicely and look beautiful once baked.
Slide the dish into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the edges are bubbling and the top starts to brown.
If you want more color on the mashed potatoes, turn the broiler on high for a minute or two. Watch it close. It goes fast.
If you’d like, you can sprinkle on some cheddar cheese before serving. It melts in beautifully and gives it that little extra something.
Why We Love Ground Venison
This wild venison shepherd’s pie recipe is hearty and easy. It feels like home. And I love that it uses ground venison—clean, lean, and straight from the field.
It’s a pure protein, with no hormones or preservatives. It’s truly farm-to-fork, or more accurately, field-to-table. That’s something we feel grateful for every time we make it.
Tips
You can make this exact recipe with ground beef as an alternative. It’s still delicious. But if you’ve got ground deer meat, use it. It makes the flavor richer, in my opinion.
Also, don’t skip the Worcestershire sauce. It adds a deep, savory note that really pulls the dish together. And remember, leave all the browned bits in the pan when you’re making the meat mixture. That’s where so much of the flavor lives.
This is a venison shepherd’s pie, but if you call it cottage pie, that’s fine too. Technically, cottage pie is made with beef, and shepherd’s pie is made with lamb. But we’re working with wild game here. Rules don’t always apply.
If you’re new to cooking with deer meat, this is a great recipe to start with. It’s forgiving. It’s flexible. And it doesn’t take a ton of steps. Plus, it’s something the whole family will eat. Even picky eaters usually love it.
More Delicious Venison Recipes
Want more delicious recipes like this? You might like some of my other wild game meat recipes too.
We’ve been loving the loaded venison nachos lately. Stuffed venison peppers are also a hit. And when it’s chilly outside, we always keep a batch of venison taco soup on the stove. There’s just something about deer meat—it works in so many different ways.
Cooking with ground venison doesn’t have to feel fancy or complicated. Keep the heat at medium heat. Add flavor with broth and seasoning. Let the ingredients shine. This recipe proves that simple meals can still taste amazing.
Time to Be a Doer and Make This Cottage Pie with Ground Venison
I hope this recipe makes its way into your kitchen soon. There’s something special about taking what’s been harvested with care and turning it into a meal to share.
A venison shepherd’s pie recipe like this one connects you to the outdoors and fills your home with warmth. Serve it with some crusty bread and thick gravy. This classic dish is also delicious when heated up the next day.
Let me know if you make it! And if you do, let me know in the comments. I love hearing about what changes you’ve made and how it turned out for you.
With love,
anna sue
Anna Barbour
Hey there, my name is Anna, and I am so excited to share Keep It Simple Anna Sue with you. I am a wife, mother of two young men, and currently in a pre-empty nester season of life. God knew I needed blogging way before I did. Being a pre-empty nester has left me with…extra time. I decided to use that time for creativity and for helping others to see that if I can do it, they can do it too. Learn more about me.
