Did you know that shepherd’s pie is not a simple country dish, but a classic French one? It was created by Antoine-Augustin Parmentier, who was instrumental in promoting the potato in France during the eighteenth century. Many potato dishes, including potato and leek soup, have been attributed to him. To make this recipe even easier, top the meat mixture with frozen tater tots instead of mashed potatoes.
Prep Time:
10 minutes
Cook Time:
45 minutes
Serves:
6
1½ pounds russet potatoes, peeled and cubed
¾ cup sour cream
¼ cup (½ stick) unsalted butter
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 medium onion, diced
1 tablespoon chopped garlic
1 pound ground venison
2½ cups frozen mixed vegetables
2 tablespoons all-purpose flour
½ cup beef broth
½ teaspoon dried thyme
1.
Preheat the oven to 400°F.
2.
Bring a large pot of water to a boil. Add the potatoes and cook until tender, 12 to 14 minutes, then drain and return them to the pot. Add the sour cream and butter, and mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste.
3.
Heat the oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook for 1 minute. Add the venison and, using a wooden spoon, break up the meat into small crumbles. Cook until the meat is no longer pink, about 5 minutes. Add the frozen mixed vegetables, corn, flour, broth, and thyme, and season with salt and pepper to taste. Stir until combined. Cook, stirring, until the mixture has thickened to a saucy consistency, 4 to 5 minutes. Remove the skillet from the heat.
4.
Gently spread the mashed potatoes in an even layer over the meat mixture. Bake for 20 to 25 minutes or until the potatoes are golden brown on top. Serve immediately.