Ingredients:

  • 1.5 lbs ground venison
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 cups beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 cup dry red wine
  • 2 tbsp cornstarch
  • 1 tsp dried thyme
  • salt
  • black pepper
  • 2 lbs Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • white pepper

Instructions:

  1. Heat olive oil in the cast iron skillet over high heat until shimmering.
  2. Add ground venison in two batches, browning until a mahogany-colored crust forms. Remove meat and set aside.
  3. In the same pan, add onion and carrots. Sauté for 5–7 minutes until the onions are translucent and edges are golden.
  4. Stir in minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  5. Deglaze the pan with red wine, scraping up the brown bits (fond) from the bottom.
  6. Return the browned venison to the pan. Stir in the beef stock, Worcestershire sauce, and dried thyme.
  7. Bring to a simmer, then stir in the frozen peas.
  8. Whisk cornstarch into a tablespoon of cold water to create a slurry; pour into the pan and stir until the sauce is velvety and thick.
  9. Boil potatoes in salted water until tender, then mash with butter, heavy cream, and Parmesan cheese until smooth.
  10. Spread the mashed potatoes over the venison filling and bake until the topping is golden brown.