Ground Venison Sheperds Pie

1 pound of ground venison

1 springs of thyme and 1of rosemary 

2 Tablespoons of canola oil

1 clove of garlic

salt and pepper

In a sauce pan brown the ground venison, with ingredients above. Remove and set to the side when venison is still slightly pink and chopped lightly.

1 medium red onion, diced 1/2 inch squares

1 container of oyster mushrooms, diced 

1 spring of thyme and 1 of rosemary 

1/4 cup of red wine ( table wine) 

2 Tablespoons of tomato sauce

salt and pepper

Sautee ingredients until soft and onions are translucent and liquid has evaporated.

2 turnips, cubed

1/4 red wine

1/2 cup of water

Using the sauteed pan the venison was cooked place turnips with wine and water scraping sided to deglaze the pan. Cook until the turnips are soft.

4 potatoes 

1 sweet potato

2 Tablespoons of butter

Boil potatoes until soft, strain potatoes return to heat and mash with a masher, add butter, salt, and pepper to taste. 

Generously butter a 9 x 3 glass loaf pan place with potatoes, line the bottom and sides an inch thick with mashed potatoes. Mix turnips with ground venison and place on top of the potatoes. Place onions and mushrooms on top of meat mixture.  

Bake 475 for 10 mins or until the potatoes are crispy, let cool and ENJOY!