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3.38 from 8 votes

Easy Ground Venison Shepherd’s Pie

Made with ground venison, hearty vegetables, and parmesan mashed potatoes this Shepherd’s pie recipe is a hearty and filling meal that will satisfy any diner.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, Venison, Venison Recipe
Servings: 12 servings
Calories: 598kcal


  • Shallow Dutch Oven
  • Baking Dish


  • 2 pounds ground venison thawed
  • 2 tsp. Kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 TBSP cornstarch
  • 1 ½ cups diced white onion
  • 1 TBSP minced garlic
  • 3 cups beef stock
  • 1 pound frozen pea and carrot blend
  • 3 pounds mashed potatoes
  • 1 cup parmesan cheese


  • Preheat oven to 350 degrees.
  • In a heavy bottomed shallow Dutch oven (or a large skillet), brown the venison over medium heat. Season with the salt, pepper, garlic powder, and onion powder. Stir in the cornstarch. (If making mashed potatoes from scratch, start the process now in tandem.)
  • Add the onion and the garlic and stir to coat. Cook for a minute or two before stirring in beef stock.
  • Cook until beef stock is reduced to a silky gravy, about 10 minutes, stirring occasionally. Stir in frozen peas and carrots (they’ll cook in the dish, don’t worry!).
  • Meanwhile, stir the parmesan cheese into the mashed potatoes and spread over the top of the filling.
  • Bake in preheated oven for 10 minutes. Then broil on low for 6 minutes (or on high for 3 minutes if you’re brave). Remove dish from oven and allow to cool for a few minutes before serving.


  • If you don’t have a Dutch oven that can go from stovetop to oven to table, you can prepare the filling in a large skillet and pour it into a 9x13 glass baking dish before topping with potatoes and proceeding with the recipe as instructed.
  • Leftovers can be store in refrigerator for up to four days.
  • Make ahead option: Make the recipe as directed above, stopping before broiling. Remove from oven and allow to cool completely. Next, wrap the cooled shepherd’s pie in plastic wrap and then in tinfoil and freeze for up to two months. To reheat frozen shepherd’s pie: thaw the dish in the refrigerator overnight. When ready to bake, preheat oven to 350, remove the plastic wrap and recover the dish with the foil. Bake, covered, for 25 minutes, or until warmed through and then broil.


Serving: 1/12 | Calories: 598kcal | Carbohydrates: 101g | Protein: 32g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 777mg | Potassium: 1730mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3667IU | Vitamin C: 98mg | Calcium: 162mg | Iron: 4mg