Venison Shepard's Pie

This shepard's pie you can make with any ground meat you want but I like venison the best. This is just one of my many variations on shepards pie.

1. Defrost two pounds of venison meat.

2. Peel and quarter 7 russet potatoes. Place in a large pot and fill with water till its about an inch above potatoes. Add a good amount of salt and set to boil.

3. Brown the meat in a large sauce pan with a little oil. Add 2 teaspoons of salt, 1 of pepper, and 1 of Garlic powder. When meat is brown drain of oil by placing meat of paper towel lined plate. 

4. Preheat oven to 400

5. Get small pot and fill with three cups of water. Add a beuillon cube (beef) and Half a diced onion. Cook till boils and then add about three tablespoons of flour slowly into mixture. Turn heat down and stir quickly till good thickness, maybe add water if it gets too thick. You want it to look like the consistency of heavy cream. then set aside.

6. When potatoes start to float and are easily cut with a fork, they are done and must be drained. Then get out the margerine, milk(1%) and the electric beater.

7. Slowly beat in 1/2 cup of margerine and milk till the potatoes are whipped. Add 1 teaspoon of salt and stir.

8. Put it all together! Spread the meat into a larger casserole dish, then the gravy and then the potatoes on top. Cover with foil and cook for ten minutes.

9. After ten minutes remove foil, place 6 pats of butter on the top, and place in oven uncovered. Cook for another ten minutes and remove when peaks are browned.

10. Sit for five minutes and serve. XD Enjoy.

~Brittany