Category: dinner
Yield: 6 servings
Calories/serving: 450
Preparation time: 90 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground venison
- 2 chicken breasts, diced
- 1 yellow onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 teaspoon ground black pepper
- 1 teaspoon table salt
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 4 russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 1 cup cheddar cheese, shredded
Directions
Preheat the oven to 375°F.
In a large pot, add the peeled and cubed russet potatoes. Cover with water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
Add the milk and butter to the potatoes. Mash until smooth. Stir in the shredded cheddar cheese. Set aside.
In a large skillet over medium heat, add the olive oil.
Add the diced yellow onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the ground venison and diced chicken breasts to the skillet. Cook until browned and cooked through, about 8-10 minutes.
Stir in the diced carrots and cook for another 5 minutes.
Add the dried thyme, dried rosemary, dried marjoram, ground black pepper, and table salt. Mix well.
Sprinkle the all-purpose flour over the meat and vegetable mixture. Stir to combine and cook for 2 minutes.
Gradually add the chicken stock, stirring constantly until the mixture thickens, about 3-4 minutes.
Stir in the frozen peas and cook for another 2 minutes.
Transfer the meat and vegetable mixture to a baking dish, spreading it out evenly.
Top with the mashed potato mixture, spreading it out to cover the filling completely.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Let the shepherd's pie cool for a few minutes before serving.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground venison
- 2 chicken breasts, diced
- 1 yellow onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves fresh garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 teaspoon ground black pepper
- 1 teaspoon table salt
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 4 russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 1 cup cheddar cheese, shredded
Category: dinner
Yield: 6 servings
Calories/serving: 450
Preparation time: 90 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a large pot, add the peeled and cubed russet potatoes. Cover with water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
Add the milk and butter to the potatoes. Mash until smooth. Stir in the shredded cheddar cheese. Set aside.
In a large skillet over medium heat, add the olive oil.
Add the diced yellow onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the ground venison and diced chicken breasts to the skillet. Cook until browned and cooked through, about 8-10 minutes.
Stir in the diced carrots and cook for another 5 minutes.
Add the dried thyme, dried rosemary, dried marjoram, ground black pepper, and table salt. Mix well.
Sprinkle the all-purpose flour over the meat and vegetable mixture. Stir to combine and cook for 2 minutes.
Gradually add the chicken stock, stirring constantly until the mixture thickens, about 3-4 minutes.
Stir in the frozen peas and cook for another 2 minutes.
Transfer the meat and vegetable mixture to a baking dish, spreading it out evenly.
Top with the mashed potato mixture, spreading it out to cover the filling completely.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Let the shepherd's pie cool for a few minutes before serving.
Reviews
0 ratings
Sign in to review this recipe