Game Night
A savory shepherd’s pie to feed the masses.
Winter in Bozeman means game nights. And what better way to complement your favorite board game than with a wild-game dish? The following recipe was inspired by a buddy who brought a delicious, pre-prepared shepherd’s pie on a winter fishing trip. Since then, with some variations, it’s become my go-to meal with ground meat of any kind. It’s quick to make, takes minimal ingredients that aren’t already kicking around the house, and the best part is, I can double or triple the quantity of mashed potatoes on top to feed a hungry Catan crowd. I typically make it in a deep-dish cast-iron pan, so it’s also easy to bring on a trip and reheat in an oven or over campfire coals. Overall, it’s a warm, savory dish that’s great for long winter nights.
Ingredients
Filling
2 pounds ground elk or venison
1/2 onion, diced
1 large carrot, diced
4 cloves garlic, minced
1/2 cup dry white wine
A few spoonfuls Worcestershire
Large spoonful tomato paste
1 cup chicken broth (I use Better than Bouillon roasted chicken)
Fresh rosemary and thyme, chopped
1 cup frozen peas
Coarse kosher salt, and pepper
Topping
3 garnet yam sweet potatoes
1/2 stick butter
1 egg
1/4 cup heavy cream or milk
Garlic powder
Coarse kosher salt
Instructions
1. Preheat oven to 350 degrees. Peel and coarsely chop the sweet potatoes, and place them in a pot of boiling water.
2. While the potatoes are cooking, get started on the filling. In a deep-dish cast-iron pan, sauté the onion and carrot in hot oil for a few minutes, then add the ground meat. Season with salt and pepper and cook until browned.
3. Add the white wine, and let the alcohol cook off. Then add the Worcestershire, and allow it to reduce as well, stirring constantly. Add the tomato paste and garlic, and continue cooking until there’s no liquid left in the bottom of the pan. Now add the chicken broth and fresh herbs. Turn the heat to medium-low and allow the mixture to simmer while you finish the mashed potatoes.
3. Once soft, strain the potatoes and place them back in the pot. Add the butter, egg, heavy cream, garlic powder, and salt. Mash until smooth.
4. Once the meat mixture has simmered down and there’s once again very little liquid left, stir in the frozen peas and remove it from the heat. Smooth everything out in the pan to form a base for the mashed potatoes. Now scoop the potatoes over the meat, and smooth them out into a nice, even layer.
5. Place the pan, uncovered, in the oven and bake for 30 minutes. Then, turn the oven to broil, and continue cooking for just a few minutes until the potatoes are golden brown on top. Keep a close eye on it while broiling. The potatoes tend to go from a beautiful orange to charred and blackened in a matter of seconds.
6. Bring the dish to the center of the table, declare a dinner break, and that the Catan board must be put away (especially convenient if you’re losing). Alternatively, allow the dish to cool, cover it, and place it in the fridge to bring on a fishing, hunting, or ski trip with friends.
Eli Fournier is an excellent Catan player, who frequently beats O/B contributing editors and graphic designers.
