While venison is cooking (or defrosting), place potatoes on a trivet in the Instant Pot. Add at least 1 cup of water for pressure cooker to properly cook. Pressure cook on high for 20 minutes for large potatoes, or for 12 minutes for small potatoes.
2 large Potatoes
Add the seasoning and Worcesterhire sauce.
2 tsp Rosemary (dried), 1 tsp Thyme (dried), ½ tsp Salt, ½ tsp Pepper, 1 Tbsp Worcestershire sauce
Add flour and tomato powder (or paste). Stir well to coat the meat with flour.
2 Tbsp Flour, 1 Tbsp Tomato powder
Add beef broth, and stir well.
1 cup Beef broth
Add vegetables, bring broth to a boil, and simmer for 5 minutes.
½ cup Peas, ½ cup Carrots (diced), ½ cup Corn
While vegetables are cooking, preheat oven to 400°.
Mashed Potato Topping
Remove potatoes from the Instant Pot and place into a mixing bowl.
8 Tbsp Butter, ⅓ cup Half & half (or milk), ½ tsp Garlic powder, ½ tsp Salt, ¼ tsp Pepper
Mash potatoes and mix the ingredients. Either top the potatoes with cheese, or mix into the potatoes.
¼ cup Cheese
Turn heat off of the meat and vegetable mixture, and spread the mixture evenly across the bottom. Top with meat and vegetable mixture with mashed potato mixture.
Bake at 400° uncovered for 25-30 minutes.
Enjoy!
Nutrition
Nutrition Facts
Hunter’s Pie (Venison Shepherd’s Pie)
Serving Size
2 cups
Amount per Serving
Calories
608
% Daily Value*
Fat
66.8
g
103
%
Saturated Fat
22.5
g
141
%
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
6.9
g
Cholesterol
158.3
mg
53
%
Sodium
1093.7
mg
48
%
Potassium
709.5
mg
20
%
Carbohydrates
31.2
g
10
%
Fiber
4.1
g
17
%
Sugar
9.7
g
11
%
Protein
29.3
g
59
%
Vitamin A
9370
IU
187
%
Vitamin C
24.84
mg
30
%
Calcium
250
mg
25
%
Iron
2.48
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.