![](https://cdn.statically.io/img/www.allrecipes.com/thmb/gSVv-rU02yfziosy2Mu2KqRZB9Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7234883-c7883b7d1a22489aa970275b633e7b51.jpg)
Ingredients
Topping:
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1 large sweet potato
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2 tablespoons unsalted butter, softened
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2 tablespoons milk, or more as needed
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½ teaspoon salt, or to taste
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¼ teaspoon ground black pepper, or to taste
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¼ teaspoon dried sage
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1 pinch freshly ground nutmeg
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½ cup shredded sharp Cheddar cheese
Filling:
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2 tablespoons vegetable oil
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1 (8 ounce) package cremini mushrooms, sliced
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1 large onion, chopped
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2 carrots, peeled and chopped
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1 stalk celery, chopped
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4 cloves garlic, chopped
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salt to taste
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1 pound ground venison
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon ground black pepper, or to taste
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½ teaspoon dried sage
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2 tablespoons all-purpose flour
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⅔ cup dry white wine
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1 cup low-sodium chicken broth
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1 cup frozen peas
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
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Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
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Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
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Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
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Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
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Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
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Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
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Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.
Cook's Notes:
To save time, you can boil the sweet potato instead of roasting.
Use any kind of cheese you like for the topping.
For a crispier topping, make sure to use a broiler-safe pan and place the pie under the broiler for a few minutes after baking.
Nutrition Facts (per serving)
358 | Calories |
14g | Fat |
30g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 358 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 6g | 32% |
Cholesterol 76mg | 25% |
Sodium 445mg | 19% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 23g | 46% |
Vitamin C 11mg | 12% |
Calcium 156mg | 12% |
Iron 4mg | 23% |
Potassium 639mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.