Roasted Potato Venison Shepherd’s Pie

Hunting season is traditionally a time for venison and other game. Coinciding with the onset of colder weather it’s also a time for hearty fare. This recipe for Roasted Potato Venison Shepherd’s Pie falls right at the intersection of these two moments… and it’s downright delicious. The layer of potatoes helps keep moisture in the venison, as does the the wonderful mix of butter, herbs, vegetables and wine. If venison’s not your thing, try the recipe with ground bison or ground pork. No matter how you adapt it for your kitchen, this one is a winner.



3 tbsp. Butter

2 lbs ground venison

1 tbsp tomato paste

1/2 cup red wine

1 1/2 cups beef broth

1 onion, diced

1/4 cup flour

4 cloves garlic, minced

1 cup diced carrot

1 cup fresh or frozen peas

1 cup radish, diced

1 tsp dried thyme

1 tsp paprika

1 tbsp salt

2 russet potatoes, sliced into wedges


Preheat oven to 350 degrees.

In a large cast iron skillet over medium/high heat, melt butter and add ground venison, crumble and cook until brown, season with salt.

Add onion and garlic and cook until softened.

Add in tomato paste, thyme, and paprika and cook for a few minutes and then add flour and cook until the flour is lightly toasted.

Add red wine and beef broth and stir, making sure to scrape the bottom to get up all the toasty bits stuck to the pan. Let this simmer until thickened, making sure to stir occasionally.

Add carrot, peas, and radish and stir until evenly mixed.

Cut russet potatoes into wedges and arrange on top of meat and veggies.

Season with salt pepper and olive oil.

Bake at 350 until the potatoes are browned and cooked through.

Serve hot.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

Try these other delicious venison recipes:

Brussels Sprouts with Pomegranate Seeds and Venison Jerky

Wild Holiday


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