This hearty dish combines tender venison with savory vegetables, all topped with a creamy layer of mashed sweet potatoes. It's a comforting meal perfect for cozy evenings and family gatherings.
Start by heating your oven to 375°F (190°C). While it warms up, poke the sweet potato a few times with a fork, wrap it in foil, and pop it on a baking sheet. Roast it for about 70 to 90 minutes until it’s nice and tender when pierced with a fork. Once done, take it out and let it cool for a bit until you can handle it comfortably.
Turn the oven down to 350°F (175°C) and lightly grease a 9-inch deep-dish pie plate. To catch any drips, set the pie dish on a rimmed baking sheet.
Peel the skin off the sweet potato and mash the flesh in a large bowl. Add butter, milk, salt, pepper, sage, and a pinch of nutmeg, then beat everything together until smooth and creamy. Gently fold in the Cheddar cheese and set this aside.
Next, warm some vegetable oil in a Dutch oven or large skillet over medium-high heat. Toss in mushrooms, onion, carrots, celery, and garlic, seasoning with a bit of salt. Cook until the veggies soften, about 5 to 7 minutes. Add the venison along with thyme, oregano, garlic powder, onion powder, salt, pepper, and sage. Break the meat up as you cook until it’s no longer pink, which should take another 5 to 7 minutes.
Sprinkle in the flour and cook it for a minute to get rid of that raw taste. Pour in the white wine and stir, scraping up any browned bits stuck to the pan. Let it bubble away for a couple of minutes to reduce slightly before adding the broth. Bring everything to a simmer and cook until it thickens up, about 5 to 10 minutes. Stir in the peas, taste, and adjust seasoning if needed. Take it off the heat and let it cool just a little.
Spoon the venison filling into your prepared pie dish, then spread the sweet potato mash over the top, covering it nicely. Bake in the oven for about 30 minutes until the topping is set and the filling is bubbling around the edges. Let it rest for a few minutes before serving.
- Use ground venison with a bit of fat for the best flavor and texture.
- Boil the sweet potatoes until very soft to ensure a smooth, creamy topping.
- Let the pie rest for a few minutes after baking to help it set and make serving easier.
This dish combines rich, savory venison with the natural sweetness of sweet potatoes, creating a comforting and nutritious meal. It’s a great way to enjoy a classic comfort food with a twist, perfect for cozy evenings.
Serve with a simple green salad or steamed vegetables to balance the richness of the pie. A dollop of sour cream or a sprinkle of fresh herbs on top adds a nice fresh touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the topping crisp, or microwave covered for a quicker option. This dish also freezes well—wrap tightly and freeze for up to 2 months.
