Shepherd's Pie

Ingredients

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

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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    • 3 Tbs. olive oil
    • 4-inch sprig fresh rosemary
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    • 1 cup frozen peas, thawed
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    • 1/2 cup milk (any fat content)
    • 1 teaspoon fresh or dry rosemary
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    • 1/4 cup prepared horseradish
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    • 1 egg, beaten
    • 1/2 teaspoon salt
    • 5 cups seasoned mashed potatoes
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    • 3 tablespoons all-purpose flour
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