Hearty Venison Shepherd’s Pie Recipe

Celebrate St. Patrick’s Day with a Hearty Hunter’s Pie – A Wild Game Twist on a Classic

St. Patrick’s Day is the perfect time to embrace hearty, comforting meals, and nothing fits the bill better than a rich, satisfying shepherd’s pie. Traditionally, this Irish classic is made with lamb or mutton, but when your freezer is stocked with hard-won wild game, why not put it to good use? This year, I’m skipping the store-bought meat and following this venison shepherd’s pie recipe aka Hunter’s Pie—a rugged, flavorful twist on the old favorite.

Why Venison?

For those of us who put in the miles, braved the cold, and spent long hours in the woods, there’s nothing more rewarding than cooking with the game we’ve worked so hard to harvest. Venison brings a deep, earthy flavor that pairs beautifully with the rich gravy, sweet carrots, and creamy mashed potatoes of a traditional shepherd’s pie. Whether you use deer, elk, moose, or even wild boar, this dish transforms your wild harvest into a soul-warming Irish feast.

Not Just for St. Patrick’s Day

While this dish is perfect for celebrating the Irish spirit, it’s just as good for any chilly evening when you need a hearty meal after a long day outside. This Hunter’s Pie is a great way to clear out the freezer before the next hunting season rolls around, making the most of your wild game stash in a way that’s both comforting and practical.

So, whatever you call it—shepherd’s pie, cottage pie, or hunter’s pie—one thing’s for sure: it’s a crowd-pleaser that brings the taste of the hunt straight to the dinner table. Pour yourself a pint, dig in, and raise a toast to the wild game that made it all possible!

Shepherd’s Pie is a classic comfort dish, and using venison gives it a rich, savory twist. This version combines tender ground venison with a flavorful vegetable filling, all topped with creamy mashed potatoes and baked to perfection. Perfect for a cozy meal after a long day outdoors!

Venison Shepherd’s Pie Recipe Ingredients:

For the Filling:

• 1 ½ lbs ground venison
• 1 tablespoon olive oil or butter
• 1 onion, finely diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup beef or venison broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ cup frozen peas

For the Mashed Potato Topping:

• 3 large russet potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup milk or heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded cheese (optional, for extra richness)

Instructions:

1. Prepare the Potatoes:

• Boil the cubed potatoes in salted water until fork-tender, about 15 minutes
• Drain and mash with butter, milk, salt, and pepper until smooth. Stir in cheese if using. Set aside.

2. Cook the Filling:

• Heat olive oil or butter in a large skillet over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes).
• Stir in garlic and cook for another minute.
• Add the ground venison, breaking it up with a spoon. Cook until browned.
• Mix in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
• Pour in broth, simmering for 5-7 minutes until slightly thickened.
• Stir in peas and remove from heat.

3. Assemble & Bake:

• Preheat oven to 400°F (200°C).
• Spread the venison mixture evenly into a greased 9-inch baking dish.
• Top with mashed potatoes, smoothing them out with a spatula. For a crispy top, create small peaks with a fork.
• Bake uncovered for 20-25 minutes, or until the top is lightly golden. For an extra crispy finish, broil for the last 2-3 minutes.

4. Serve & Enjoy:

• Let it cool slightly before serving. This dish pairs well with a crisp salad or roasted vegetables.

Tips & Variations:

• Add mushrooms for extra umami flavor.
• Swap potatoes for mashed sweet potatoes or cauliflower for a twist.
• Make it dairy-free by using plant-based milk and butter alternatives.
• Prep ahead: Assemble the pie and refrigerate overnight before baking.

This Venison Shepherd’s Pie is a fantastic way to enjoy wild game in a rich, comforting dish, and I have to give a shoutout to MeatEater for inspiration! I originally found this recipe on their site (check it out here), and as someone who loves cooking with fresh, hard-earned game, I knew I had to try it.

What I love about this dish is how well it honors the flavors of venison—instead of overpowering it, the simple yet hearty ingredients bring out the natural richness of the meat. Plus, it’s the perfect way to clear out the freezer before the next hunting season! Whether you’re making it for St. Patrick’s Day, a family dinner, or just a cozy meal after a long day outdoors, this Hunter’s Pie is a must-try.

If you’ve got a favorite way to cook venison, or if you’ve tried this venison shepherd’s pie recipe before, let me know! What’s your go-to wild game comfort food?