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Shepherd’s Pie

Set aside 2 cups of stew for Shepherd’s Pie.
A quick, hot, comforting meal for the nights on the run.

Shepherd’s Pie

Author
Dori Fritzinger

Ingredients

  • 6 potatoes, peeled, cubed, cook until tender. Mash well (or use leftover frozen mashed potatoes)
  • 2 cups venison stew

Directions

  1. Grease a 9X9 baking dish. 
  2. Preheat oven to 425° F.
  3. Microwave leftover stew to warm it, or warm up on stovetop.
  4. Line baking dish with half the hot mashed potatoes – be sure to come up the sides of the baking dish.
  5. Fill the center with hot stew.
  6. Cover with remaining mashed potatoes.
  7. Place in oven 15 minutes or until potatoes are browned.
  8. Variation: Add 1 cup shredded sharp cheddar on top. Bake until cheese is bubbly
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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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