Healthier Venison Sheppards Pie
From mommyluvs2cook 13 years ago
- 45 minutes to make
- Serves 4
This is a healthier version of some good comfort food! You won't even miss the potatoes in this because the mashed cauliflower does very well at imitating! The gravy recipe I am giving I got off of Allrecipes and figured I would share it with you since it so easy and good!
Ingredients
- 1 lb. ground venison shopping list
- 1/4 onions chopped shopping list
- 2 carrots sliced then halved shopping list
- 1/4 cup celery chopped shopping list
- 1 head of cauliflower chopped shopping list
- 1/2 cup of frozen peas shopping list
- 1/2 cup shredded cheddar cheese shopping list
- S&P shopping list
- 1/2 cup gravy (recipe follows or use your own) shopping list
- 1 1/2 cups water shopping list
- 3 tsp. beef boullion shopping list
- 1/4 cup flour shopping list
- 1 small onion chopped shopping list
- 1/4 cup butter shopping list
- (This does make more than you need so save the rest, or cut down the recipe.) shopping list
How to make it
- Preheat oven to 450.
- In a sauce pot boil some water and add the carrots. Cook until tender adding the celery just before done. Remove with a slotted spoon. Add the cauliflower to the same pot and cook until tender as well.
- Add the venison to a heated sautee pan along with the onions and cook until no longer pink. Add the peas to the pan and turn off the heat. Drain the fat from the pan.
- Make the gravy by adding all the ingredients to a small sauce pot. Bring to a boil and turn heat down to low and whisk until thickened.
- Mash the cauliflower adding some S&P.
- In a greased casserole dish add the meat mixture. Stir in the gravy adding more if needed. Next add the carrots, celery and peas on top of the meat and then spread the mashed cauliflower on top.
- Bake 20 minutes in oven. Pull out and top with cheese then bake and additional 8 minutes. Enjoy!!!
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments