There’s been a whole lot of pizza and cake being eaten this week, so it feels like time for something a bit lighter. This venison shepherd’s pie is the perfect healthy winter’s meal. Swapping the usual potatoes and lamb for sweet potatoes and venison makes this incredibly healthy whilst still feeling like a really hearty dish.
I bought this mince from Seriously Good Venison at the Good Food Show in Glasgow a few weeks back. It’s not something I’d ever tried before but as venison is such a lean meat it’s a great healthier alternative to lamb or beef mince. Plus it tastes delicious.
Then there’s the sweet potato mash. If you’ve never tried this you’re missing out, seriously. I was deprived of sweet potatoes for the first 20 years of my life which, frankly, is a travesty. I’ve been making up ever since, so much so that Ricky practically pleaded to have something other than sweet potato for dinner…
Anyway, I’m getting sidetracked. The point is, this venison shepherd’s pie is finished off wonderfully with creamy, buttery sweet potato. And if you’re a show-off like me, you can pipe the mash on top to make it look fancy. Lovely!
- 1 large onion
- 2 medium carrots
- 2 cloves garlic
- 1 tbsp olive oil
- 500g venison mince
- 2 tbsp mixed herbs
- 1 tsp salt
- 500ml beef stock
- 1/2 tbsp flour
- 800g sweet potatoes, peeled and cubed
- 50g butter
- 50ml milk
- salt and pepper, to taste
- Finely chop the onion, carrots and garlic. Add to a large frying pan with the oil and cook over a medium heat for 3-4 minutes.
- Add the venison, herbs and salt and cook until browned. Add the stock and allow to simmer for 10-15 minutes. If the sauce needs thickened, mix the flour and a little water in a mug and then add to the pan, stirring continuously.
- Meanwhile, boil the sweet potato until soft. Drain and mash with the butter, milk and seasoning. I like to use my hand blender to get the mash really smooth but a masher will work fine if you don't have a blender.
- In a large roasting tray, add the mince and top with the sweet potato mash. Bake at 180°c for 45 minutes.