Jolt Country

I'm not even bothering posting the recipe because none of you rutting pigs would consider making this in 10,000 years, but here it is anyway.

Did you use tips or ground meat? I've made shepards pie with sauted filet tips to minimize the grease that comes with the ground beef that most people's recipes use.

I love Shepherd's pie, man. I think the thing is that you've given us so many great recipes over the years it can be overwhelming to try to make one.

How was it?

CO wrote:Did you use tips or ground meat? I've made shepards pie with sauted filet tips to minimize the grease that comes with the ground beef that most people's recipes use.

Ground, since we still have like 20 pounds of it in the freezer. Venison is so lean to begin with, though, that grease is not really an issue.

How was it?

9.5 out of 10, only because I the potato layer was thinner than I think is traditional, because the skillet I used I think was larger than the one the recipe was calling for.

Taste/satisfaction-wise, though, hard to imagine anything much better.