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Wild Forager's Caribou Shepherd's Pie
Prep: 35 mins
Cook: 40 mins
Servings: 6
Indulge in the rustic charm of this unique shepherd's pie, where the robust flavor of caribou takes center stage beneath a cloud of creamy mashed potatoes. Infused with earthy wild mushrooms and a rich gravy, this dish is pure comfort, a taste of the wilderness reimagined for your table, perfect for a cozy evening.
Materials
- 1.5 lbs ground caribou
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster), sliced
- 1/2 cup frozen peas
- 1/2 cup beef broth
- 1/4 cup dry red wine
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- Salt to taste
- Black pepper to taste
- For the Topping:
- 2 lbs russet potatoes
- 1/2 cup milk (warm)
- 1/4 cup butter
- Salt to taste
- Black pepper to taste
Preparation
- Preheat oven to 375°F (190°C).
- Peel and chop potatoes into 1-inch cubes for boiling.
- Dice the onion, carrots, and celery. Slice the mixed wild mushrooms.
Cooking
- Boil potatoes in salted water until very tender, about 15-20 minutes. Drain well, return to the pot, and mash with warm milk, butter, salt, and pepper until smooth and creamy. Set aside.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add ground caribou and cook, breaking it up, until browned. Drain any excess fat.
- Add diced onion, carrots, and celery to the skillet; cook until softened, about 8-10 minutes.
- Stir in sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
- Pour in red wine, scraping up any browned bits from the bottom of the pan. Add beef broth, Worcestershire sauce, fresh thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Stir in frozen peas.
- Evenly spread the caribou mixture in the skillet (or transfer to a 9x13 inch baking dish if not using an oven-safe skillet).
- Carefully spoon or pipe the mashed potato topping over the caribou mixture, spreading it to the edges. Create decorative ridges with a fork for a crispier top.
- Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling hot.
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