Wild Game Shepherd’s Pie with Sweet Potato Topping
Created by: Ryan Reading, Fall Obsession Pro Staff
There’s something about the Holidays that calls for comfort, slow-cooked flavors, warm kitchens, and dishes that bring people together. This shepherd’s pie leans into all of that. It’s built around rich, savory ground venison cooked with aromatics, red wine, and herbs, then topped with a whipped sweet-potato crust that caramelizes beautifully in the oven. It’s familiar enough for traditionalists, but wild enough for those who like their holiday meal with a little adventure.
If you’re looking for a venison dish that fits right next to turkey without feeling like an afterthought, this is it.
Ingredients
For the Sweet Potato Topping:
3 large sweet potatoes, peeled and cubed
3 tbsp butter
¼ cup heavy cream (or milk)
1–2 tbsp maple syrup (optional but very Thanksgiving)
Salt and black pepper, to taste
Pinch of cinnamon or smoked paprika (optional)
For the Venison Filling
1½ lbs ground venison
2 tbsp olive oil or butter
1 large onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup beef broth
½ cup red wine (or sub broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp rosemary
1 tsp thyme
Salt and pepper to taste
2 tbsp flour or cornstarch (to thicken)
Instructions
1. Make the Sweet Potato Topping
Place sweet potatoes in a pot of salted water and boil until fork-tender, about 15 minutes.
Drain and mash with butter, cream, maple syrup, salt, pepper, and optional cinnamon.
Whip until smooth and set aside.
2. Brown the Venison
Heat olive oil in a large cast-iron skillet or heavy pan over medium-high heat.
Add the ground venison and cook until browned.
Season with salt and pepper as it cooks.
Remove the meat and set aside, leaving drippings in the pan.
3. Cook the Vegetables
Add onion, carrots, and celery to the same pan.
Cook 6–8 minutes until softened and lightly caramelized.
Add garlic and cook another minute.
4. Build the Sauce
Stir in tomato paste and cook for 1–2 minutes.
Sprinkle in the flour and stir to coat.
Pour in the red wine, scraping up any browned bits.
Add the broth, Worcestershire sauce, rosemary, thyme, and peas.
Return the venison to the skillet and simmer until thickened, about 10 minutes.
5. Assemble the Pie
Preheat oven to 400°F.
Transfer the venison mixture to a deep pie dish or cast-iron skillet.
Spread mashed sweet potatoes over the top, smoothing or creating ridges with a fork for browning.
6. Bake
Bake uncovered for 20–25 minutes, or until the topping is slightly caramelized and the filling is bubbling at the edges.
To Serve:
Let the dish rest 10 minutes so the layers set.
Serve warm with cranberry sauce, roasted Brussels sprouts, or a sharp salad to cut the richness.
Tips & Variations:
Make it spicy: add chipotle powder or smoked paprika.
Make it sweeter: add a little more maple or brown sugar to the topping.
Make it rustic: keep the sweet potatoes chunky instead of smooth.
Make it camp-style: cook the filling in a Dutch oven over coals, top with sweet potatoes, and finish by placing coals on the lid.