Venison Shepherd’s Pie
Ingredients:
– 1 lb ground venison
– 1 can of peas and carrots
– 1 small can of mushrooms
– 1 can of sweet corn
– 1 jar of beef gravy
– 2 packets of instant mashed potatoes
– 1 tsp of minced garlic
– Badia Complete Seasoning
– Salt
– Extra Virgin Olive Oil
Instructions:
Pour enough extra virgin olive oil in to a three qt sauce pan to coat the entire bottom of the pan. When the oil is hot, sauteé the garlic over high heat for about thirty seconds. Lower the heat to medium-high, add the meat, season with salt and Badia to taste, and cook until thoroughly browned. Mix about half of the can of peas and carrots, half of the can of corn, and the entire can of mushrooms with the meat and stir constantly for about a minute making sure to mix the meat and veggies evenly. Pull the pan off of the heat and set aside. Pour the entire jar of sauce in a nine and half inch round pyrex casserole dish. Pour meat and veggie mixture over the gravy and mix thoroughly in the dish, then set aside.
Make two packets of instant mashed potatoes according to the directions. Using a spatula or wooden spoon, carefully spread the potatoes over the meat, veggies, and gravy mixture like icing over a cake. For some extra goodness, try and spread the potatoes so that there are numerous peaks which will brown to a crispy finish. Preheat the oven to 400 degrees and bake for thirty minutes.
If you like a little extra browning and crispiness to the potatoes, after baking for thirty minutes, change the oven to broil and cook until you see the level of browning you desire.
Let sit for at least 10 minutes in order to allow the pie to set.
Enjoy.
*Real mashed potatoes will work just as well, as would fresh peas and carrots.