Venison Sweet Potato Shepherd’s Pie

Nightshade Free Shepherd’s Pie

This nutrient dense spin on the traditional shepherd’s pie is nightshade-free and so deliciously nourishing. I made this for my family and everyone went back for seconds (some of us for thirds, if we’re being honest ;) )

Serves: 6–8
Bake Temp: 375°F

Ingredients

Sweet Potato Topping

• 3 large sweet potatoes, peeled and chopped

• 3 tbsp butter or ghee

• ¼ cup full-fat coconut milk (or milk of choice - this is only necessary if your sweet potatoes are too thick to spread. I have also added extra butter in place of milk as an option)

• 1 tsp sea salt

• ½ tsp garlic powder

Venison Filling

• 1½–2 lbs ground venison

• 1 tbsp olive oil or tallow

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 carrots, diced

• 2 celery stalks, diced

• 1 cup mushrooms, chopped (optional but great for umami)

• 1 cup beef or bone broth

• 1 tbsp coconut aminos or Worcestershire (nightshade-free brand)

• 1 tsp sea salt (or to taste)

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tbsp arrowroot starch or tapioca starch (optional, for thickening)

Instructions

1. Cook the sweet potatoes
   Place chopped sweet potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain well.

2. Mash the topping
   Add butter, coconut milk, salt, and garlic powder to the potatoes. Mash until smooth and creamy. Set aside.

3. Prepare the filling
   Heat olive oil or tallow in a large skillet over medium heat. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.

4. Add garlic and mushrooms
   Stir in garlic and mushrooms and cook another 2–3 minutes.

5. Brown the venison
   Add ground venison to the pan. Break it apart and cook until fully browned.

6. Season and simmer
   Add broth, coconut aminos, salt, pepper, thyme, and rosemary. Simmer for 5–7 minutes.

7. Thicken (optional)
   Stir arrowroot with 1 tbsp water to make a slurry, then mix into the filling. Simmer another 1–2 minutes until slightly thickened.

8. Assemble
   Transfer the venison mixture into a greased 9×13 baking dish. Spread mashed sweet potatoes evenly over the top.

9. Bake
   Bake at 375°F for 20–25 minutes until heated through and lightly golden on top.

10. Optional finish
    Broil for 2–3 minutes for a slightly crisp top.

Tip: This is even better the next day. The flavors deepen and the venison gets richer. Send us a photo of your Venison Shepherd’s Pie or post it and tag us on IG @bodyoflightyogaschool if you try it! We love to see how it comes out for you. Enjoy!

Crystal