Russet potatoes were on sale this week, so after staring at two bags on my countertop and wondering HOW we’re going to eat that many…we decided to try our hand at a Shepherd’s Pie! Started with ground venison, sautéed mushrooms and onions, added some (canned, don’t judge!) carrots, peas and corn. Spread it in a pan topped it with brown gravy. In the meantime, boiled potatoes and mashed them with Hubby’s secret ingredients of butter, sour cream, half and half, and more butter. Topped the pan of veggies/meat with the mashed potatoes, sprinkled on some cheese and put it in the oven at 400F until it looked good! (A few minutes of broiling at the end added some crispiness to the top.)
Note #1: We kind of winged it, but it was de-licious. If you’re more of a recipe follower, you could try something like this (subbing ground venison for lamb): https://www.tamingtwins.com/shepherds-pie/ I think the eggs in the mashed potatoes would have made the whole thing a bit more sturdy. We omitted them and it kind of ended up a bit soupy. But - the entire family enjoyed the meal; I think everyone had seconds (and the kids had thirds!). 😋
Note #2: We made enough to freeze a second pan. It looks like it should freeze for up to a month, so when we eat it next time, I’ll share the results!
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