Venison Shepherd's Pie with Sweet Potato Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Venison Shepherd's Pie with Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Venison Shepherd's Pie with Sweet Potato Topping

Sautéed ground venison and aromatic vegetables simmered in a savory herb gravy, topped with a velvety layer of mashed sweet potatoes.

Try 7 days free, then $12.99 / mo.

NUTRITION

452kcal
Protein
48.2g
Fat
12.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz ground venison

0.5 cup sweet potato

0 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup frozen peas

1 tbsp tomato paste

0.25 cup beef bone broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, approximately 12-15 minutes.

  • 2

    Drain the sweet potatoes and mash until smooth and velvety, adding a splash of broth if needed for texture.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the diced onion, carrots, and minced garlic until softened.

  • 4

    Add the ground venison to the skillet, breaking it up with a spoon, and cook until browned through.

  • 5

    Stir in the tomato paste, dried thyme, sea salt, and black pepper, cooking for 1 minute to develop the flavors.

  • 6

    Pour in the beef bone broth and simmer for 5 minutes until the liquid has slightly reduced into a thick gravy.

  • 7

    Fold in the frozen peas and remove the skillet from the heat.

  • 8

    Transfer the venison mixture into a small oven-safe baking dish and spread the mashed sweet potatoes evenly over the top.

  • 9

    Place under a broiler for 3-5 minutes or bake at 400°F for 15 minutes until the topping is lightly golden and the edges are bubbling.

Venison Shepherd's Pie with Sweet Potato Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Venison Shepherd's Pie with Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Venison Shepherd's Pie with Sweet Potato Topping

Sautéed ground venison and aromatic vegetables simmered in a savory herb gravy, topped with a velvety layer of mashed sweet potatoes.

NUTRITION

452kcal
Protein
48.2g
Fat
12.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz ground venison

0.5 cup sweet potato

0 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrots

0.25 cup frozen peas

1 tbsp tomato paste

0.25 cup beef bone broth

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Peel and cube the sweet potato, then boil in water until tender, approximately 12-15 minutes.

  • 2

    Drain the sweet potatoes and mash until smooth and velvety, adding a splash of broth if needed for texture.

  • 3

    Heat the olive oil in a large skillet over medium heat and sauté the diced onion, carrots, and minced garlic until softened.

  • 4

    Add the ground venison to the skillet, breaking it up with a spoon, and cook until browned through.

  • 5

    Stir in the tomato paste, dried thyme, sea salt, and black pepper, cooking for 1 minute to develop the flavors.

  • 6

    Pour in the beef bone broth and simmer for 5 minutes until the liquid has slightly reduced into a thick gravy.

  • 7

    Fold in the frozen peas and remove the skillet from the heat.

  • 8

    Transfer the venison mixture into a small oven-safe baking dish and spread the mashed sweet potatoes evenly over the top.

  • 9

    Place under a broiler for 3-5 minutes or bake at 400°F for 15 minutes until the topping is lightly golden and the edges are bubbling.