A simple, hearty recipe with optional cheese and peas.

Ingredients

• 1 pound ground venison
• 1 onion, diced
• 3 carrots, diced
• 1 cup peas (fresh or frozen), optional
• Mashed potatoes (instant or homemade)
• 8 ounces tomato sauce
• Salt and pepper, to taste
• Garlic powder, to taste
• Spice of choice (paprika, thyme, rosemary, Italian seasoning)
• Shredded cheese for topping (optional)

Instructions

1. Prepare the mashed potatoes

Make instant or homemade mashed potatoes; set aside.

2. Cook the vegetables

• Heat a skillet on medium.
• Add a little oil or butter.
• Cook diced onions and carrots 6–8 minutes until they soften.
• Add peas in the last 1–2 minutes (if using).

3. Add the venison

• Add ground venison to skillet.
• Cook until browned, breaking it up.
• Season with salt, pepper, garlic powder and chosen spice.

4. Add the tomato sauce

• Stir in tomato sauce.
• Simmer 3–5 minutes.
• Adjust seasoning to taste.

5. Assemble the pie

Use an oven-safe dish or the same deep skillet.

• Spread venison mixture on the bottom.
• Smooth mashed potatoes over the top.
• Add shredded cheese on top (optional).

6. Heat to finish

Oven option: Bake at 350°F for 15–20 minutes until heated through and cheese melts.
Cooktop option: Cover skillet and cook on low 10–15 minutes.

7. Serve

Dish into bowls and enjoy your warm, hearty venison shepherd’s pie!