Venison Shepherd's Pie

Shepherd's Pie is traditionally made with lamb and you can substitute any type of ground meat that you have in this recipe.  However, if you use meats that do not have the strong flavors like lamb and venison, you will need to adjust or totally change the herbs that are used.
I add lemon zest to the venison because it needs a little zing.  This is also and good recipe if you have planned ahead when you made mashed potatoes because this is the way to use them.
I hope you will try this recipe no matter what meat type you enjoy.

1 pound of Ground Venison
1 large clove of garlic, peeled and finely chopped
1 teaspoon of Rosemary, finely chopped
1 medium Onion, finely chopped
1 medium Bell Pepper, finely chopped
1 teaspoon lemon zest
1/4 cup of Red Wine
4 Tablespoons of Butter or Margarine
2 Tablespoons of Flour
1 Beef bouillon Cube in 3/4 cup of water
Salt
Pepper
3 cups of Mashed Potatoes

Preheat oven to 375 degrees.  In a skillet, spray with vegetable cooking spray and heat over low to medium heat.  Add Venison, garlic, rosemary, onion, bell pepper.  Cook until venison is done but not browned.  Remove meat from skillet and add lemon zest.  Set aside. In the skillet, deglaze with red wine and melt butter or margarine, then add flour. Cook for 5 minutes, stirring constantly.  Flour will brown a little.  Add Beef Bouillon mix and cook until liquid bubbles.  Stir in meat mixture.
Spray a casserole dish with vegetable spray and pour in the meat and broth mixture.  Cover with mashed potatoes.  Bake at 375 degrees 35 to 40 minutes. Let the casserole cool a little before serving. This is a great autumn dish and it makes your deer hunter happy.

Enjoy!

Deloris