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Venison Style Shepherd's Pie
Sent in by Dave Logsdon.
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~ 1 lb ground venison
~ 6 – 7 slices of bacon, cut into 1/2" pieces
~ 1 tsp cumin
~ 2 tsp paprika
~ 1/4 tsp ground thyme
~ salt and pepper
~ 1 medium onion, chopped
~ 1 package frozen mixed vegetables, thawed
~ 1 red bell pepper, chopped, optional
~ 3 tbsp flour
~ 2 1/2 cups chicken broth
~ 1 cup sour cream, divided
~ 3 large potatoes, peeled and cubed
~ 1 egg, beaten
~ 3 tbsp butter
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In large skillet, cook the bacon until just brown. Do not drain.
Add the venison and break apart. Add the cumin, paprika, thyme and salt and pepper to taste. Stir together and cook over medium heat until the venison is cooked through.
Stir in the onion, mixed veggies and bell pepper.
Cook until veggies are almost tender, about 10 minutes.
Stir in the flour and cook for 2 minutes.
Stir in the broth and ½ cup sour cream. Simmer over low heat until gravy thickens.
Preheat broiler.
While the above is cooking, boil the potatoes in lightly salted water until tender. Drain and reserve 1 cup of the water.
In a bowl, beat the egg. Slowly mix the egg and the warm potato water together.
Place the potatoes in a mixing bowl and add the egg/water mixture, butter and remaining sour cream. Mash/mix thoroughly. Add a small amount of milk if they are too thick.
Pour the meat/veggie mixture into a glass baking dish. Evenly spread the potatoes on top.
Place in broiler and cook until the potatoes are golden brown at the edges and peaks.
Remove and let set for a couple of minutes.
Serve and enjoy.
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