Badlands Edition

FROM FIELD TO PLATE – THE WILD CHEF – BADLANDS EDITION – OCTOBER/NOVEMBER

Wild Game Shepherd’s Pie

We’re excited to bring you the October edition of “From Field to Plate – The Wild Chef.” Chef Jeremiah Doughty went into the kitchen with the goal of creating a recipe that was super user friendly that anyone can make. This Wild Game Shepherd’s Pie is sure to make mouths water and leave you feeling satisfied that you created such a savory and delicious meal. Bon appetit!

shepherds pie

Ingredients:

1.5 pounds Wild Game Ground

2 cups frozen mixed veggies

¼ cup Worcestershire sauce

3 cloves crushed garlic

4 cups mashed potatoes (Make your own or instant)

3 packs brown gravy mix

3 cups water

1 cup shredded cheddar cheese

Salt and pepper to taste

Directions:

Preheat oven to 375

Over medium heat, sauté garlic in Worcestershire sauce, add ground meat and brown, cook fully, season to taste.

Add frozen vegetables, 3 cups of water and brown gravy packs. Cook on medium for 3-5 minutes stirring occasionally. Bring to boil, remove from heat.

In a 9 x 13 backing dish pour meat mixture, add mashed potatoes over meat mixture, smoothing out with spatula. Once smooth add cheddar cheese atop the potatoes and bake for 30 minutes.

Remove from oven and serve hot.

Enjoy!

Check out all of Chef Doughty’s wild game creations athttps://www.facebook.com/Fromfieldtoplate