Rejoining the shepherds pie bandwagon I have come up with a recipe I like (and have shared it before), given my recent dietary changes though my pie needed to undergo a little bit of a makeover. This time around I was inspired by a venison roast we had eaten the night before (to be posted soon), the roast was delicious and yet it also yielded plenty of leftovers. Similar to the origins of shepherds pie (a nutritious and delicious way for shepherds to take a meal with them into the fields to tend their flocks), hunters need a nutritious and delicious way to take food with them off to the hunt. It is deer season here in Texas so there is plenty of venison to go around combine it with some sweet potatoes and tasty root veggies you get a hearty and delectible fall/winters eve meal.
1 Medium Sweet Onion, Diced
2 Carrots, Chopped
1 Tbsp Minced Garlic
1/2 Large Bunch of Mustard Greens, Chopped
2 Medium Sweet Potatoes, Mashed
1.5lb Venison Roast, Cubed
Salt & Pepper to Taste
1. Saute Onion, Garlic and Carrots with 1 tbsp olive oil and liberal amount of ground black pepper.
2. Once onions and carrots begin to take on brown color, add meat*. If meat isn't cooked, brown very well. If using leftovers/cooked meat just bring to temperature. Once meat is at desired state of brown/heated through, add greens to allow them to wilt.
3. Pour veggie/meat mix in the bottom of a 9x9 pan. Top with mashed sweet potato.
4. Bake at 350 until top begins to brown.