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Prep Time: 1½ Hours
Yields: 4–6 Servings

Anyone traveling through the English countryside will recognize this dish as shepherd’s pie. Although venison is used in this variation, this country dish is just as good using elk, bear or even small game and game bird meat. This recipe is from Captain John L. Taylor of Captain John L’s Fishing Charters.

2 pounds ground venison
4 potatoes, peeled and cubed
¼ cup melted butter
2 cups milk
salt and black pepper to taste
granulated garlic to taste
2 tbsps vegetable oil
1 cup diced onions
½ cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
½ cup green onions
2 tbsps seeded and diced jalapeño peppers
Creole seasoning to taste
2 (15-ounce) cans whole kernel corn, drained
1 cup grated cheddar cheese
¼ cup chopped parsley

Preheat oven to 350°F. Boil potatoes until tender in enough lightly salted water to cover by 2 inches. Remove from heat and drain. In a large bowl, mash potatoes and add butter then just enough milk to achieve creamy, mashed potatoes. Season to taste using salt, pepper and granulated garlic then set aside. In a large cast iron skillet, heat vegetable oil over medium-high heat. Add venison and sauté until browned, 10–15 minutes, stirring occasionally. Add onions, celery, bell peppers, minced garlic, green onions and jalapeños and sauté 3–5 minutes or until wilted. Drain off all liquid from skillet then season to taste using salt, black pepper, granulated garlic and Creole seasoning. Transfer meat and vegetable mixture to a casserole dish. Top with corn then with mashed potatoes. Sprinkle with grated cheese and bake 20–25 minutes or until golden brown. Remove from oven and let rest 5 minutes. Garnish with parsley and serve hot.














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