venison cottage pie
Print Recipe

Shepherd's Cottage Pie

Course: Main Course
Cuisine: American
Keyword: big game recipes, ground venison recipes, venison recipes
Servings: 4


  • pounds red potatoes, skin on or off (I leave it on), quartered
  • 3 tbsp butter
  • ¼ cup sour cream
  • 1 egg
  • salt and white pepper
  • 2 tbsp olive oil
  • 4 cups ground venison
  • 1 large carrot, peeled and grated
  • 1 large onion, peeled and grated
  • 4 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh rosemary leaves, minced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup tomato puree
  • ½ cup dry red wine
  • 1 cup frozen peas
  • cup Parmesan cheese
  • paprika


  • Boil potatoes in salted water until soft. Drain and mash with butter, sour cream and egg. Season with salt and pepper, and keep warm.
  • Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Add venison and cook until browned. Stir in carrot, onion and garlic. Cook for 3 minutes. Add Worcestershire sauce, rosemary, salt, pepper, tomato puree and red wine. Cook until liquid is reduced and thickened, about 6 to 8 minutes
  • Stir in frozen peas and spoon mixture into a baking dish. Spread potatoes evenly over meat mixture. Sprinkle cheese over top, and lightly sprinkle paprika over cheese. Place in the preheated oven for 15 minutes or until top is golden brown.