Moroccan Venison Shepherd’s Pie
Sweet potatoes are about the easiest vegetables in the world to grow if you can keep the deer away from them. During late summer, does with fawns find them irresistible. The Moroccan spices and the sweet potatoes make this dish flavorful and exciting. Enjoy!
- 2 tablespoons olive oil
- 1 1/2 pounds venison hindquarter, cut into 1-inch cubes
- 1/2 teaspoon roasted ground cumin
- 1/2 teaspoon kosher salt
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoons tomato paste
- 2 cups beef broth
- 1/2 teaspoon cumin
- 1/3 cup raisins
- 3 tablespoons honey
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon cinnamon, divided
- 1 cup frozen green peas
- 4 cups sweet potatoes, peeled and chopped
- 1 large egg, lightly beaten
- Preheat oven to 350 degrees.
- Heat oil in a medium-sized skillet over medium high heat. Sprinkle venison with cumin and salt. Add venison to the pan and brown for about 1 minute on each side. Remove venison from the pan. Add onions and saute for 3 minutes. Add garlic for about 30 seconds, then add the tomato paste. Stir well.
- Add broth to the pan. Bring to a boil, scraping pan to loosen the browned bits. Stir in olives, raisins, honey, ground red pepper, turmeric, and one half of the cinnamon. Add venison back to the pan. Reduce heat, and simmer 30 minutes. Remove from heat and stir in the peas.
- Meanwhile, place sweet potatoes in a pot of boiling water until tender and drain. Sprinkle with a pinch of salt and the rest of the cinnamon. Beat potatoes with a mixer and add egg. Continue mixing until well combined. Spoon venison mixture evenly into 4 ramekins. Spread potato mixture over the venison mixture. Place ramekins on a baking sheet and bake at 350 degrees for 30 minutes or until bubbly.