Ground Venison Casserole
Satisfy your comfort food cravings with this hearty and flavorful Ground Venison Casserole, a perfect fusion of savory ingredients and rustic charm. Packed with protein-rich ground venison, tender vegetables like carrots, celery, and green beans, and smothered in a creamy layer of mashed potatoes, this dish is finished with a golden crust of melted cheddar cheese for the ultimate indulgence. Savory seasonings like thyme and paprika enhance the rich, earthy flavors of the venison, while a simmered tomato base adds depth and warmth. Ready in just an hour, this easy casserole recipe is ideal for weeknight dinners or family gatherings, offering a comforting twist on classic shepherd's pie. Serve with a crisp side salad or rustic bread for a satisfying meal everyone will love.
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Recipe Information
Ingredients
- 1 pound ground venison
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 1 cup frozen green beans
- 14.5 ounces canned diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 cup beef or venison stock
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 3 cups mashed potatoes, prepared
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the ground venison to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink.
Stir in the diced carrot, celery, and green beans, cooking for an additional 5 minutes to soften the vegetables.
Mix in the diced tomatoes, tomato paste, stock, thyme, paprika, salt, and black pepper. Simmer the mixture for 10 minutes, stirring occasionally.
Transfer the venison mixture to a 9x13-inch baking dish, spreading it out evenly.
Top the mixture with the prepared mashed potatoes, spreading them gently to entirely cover the venison layer.
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6097 mg | 265% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 36.3 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1198 mg | 92% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5188 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
