Shepherd's Pie

Ingredients

  • ¼ teaspoon black pepper
  • ¾ cup heavy cream
  • 3 pounds boneless venison shoulder, trimmed
  • 2 cups heavy cream
  • 3 4-inch sprigs fresh rosemary
  • ½ teaspoon salt
  • 2 medium onions
  • + 20 more ingredients
    • ¼ cup olive oil
    • 1 teaspoon salt
    • 1 tablespoon olive oil
    • 5 garlic cloves
    • 2 medium onions
    • 1 large egg
    • 1 cup water
    • 1 teaspoon salt
    • ½ cup whole milk
    • ½ cup unsalted butter
    • 1 garlic
    • ¼ teaspoon black pepper
    • 5 garlic cloves
    • 1 potato ricer or a food mill fitted with medium disk
    • 2 pounds large yellow-fleshed potatoes such as Yukon Gold
    • 3 pork shanks (3 lb total), trimmed of any skin and excess fat, boned
    • ½ pound cheese curds, crumbled, or haloumi, coarsely grated
    • 2 cups dry white wine
    • 1 10-oz package frozen corn
    • ¼ teaspoon black pepper

Pat venison and pork dry, then sprinkle with salt and pepper. Heat a dry 5- to 6-quart wide heavy pot (not nonstick) over moderately high heat until hot but not smoking, then sauté one third of meat in 1 tablespoon oil, stirring and turning occasionally, until browned all over, 2 to 3 minutes. Tr...

View full recipe at Epicurious

Comments

Variations on Shepherd's Pie

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