Burrito w/ Venison Shepherd's Pie
This Venison Burrito consists of Shepherd's Pie w/ onion, garlic, carrot, tomato, Guinness beer, corn, peas, jalapeño, potato, and gruyère.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Venison Shepherd's Pie
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots diced
- splash olive oil
- 1 lbs. venison ground
- dash cumin
- dash coriander
- dash smoked paprika
- dash salt
- dash pepper
- 2 tbsp. all-purpose flour
- 1 tomato minced (or 2 tbsp. tomato paste)
- 3/4 c. broth (vegetable or beef)
- 3/4 c. Guinness (or dark beer or broth of choice)
- 1 tbsp. Worcestershire sauce
- 1/2 c. corn
- 1/2 c. peas
- 1 jalapeño minced
- 1½ lbs. Yukon gold potatoes
- 1/3 c. mozzarella grated
- 1/3 c. gruyère grated
Avocado Dip
- 6 avocados ripe
- 6 cloves garlic optional
- 2 jalapeños
- 6 limes juiced
- 1 ½ c. Greek Yogurt
- 2 c. pecans
- 1/4 c. olive oil
- dash salt
- dash pepper
Burrito
- 1/3 c. venison shepherd's pie
- 1 tortilla shell
- splash water
- dollop avocado dip (optional, omit or substitute sour cream)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- This Shepherd's Pie w/ Venison & Gruyère Aligot recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a half hour to toss together, most of which is spent cooking the vermicelli and frying tofu. As the rest of the salad is raw and simply mixed together.
- I also topped this burrito with Potluck Avocado Dip w/ Pecans & Jalapeños. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Tortilla
- Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
- Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
- Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
- Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
- The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
- Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
- Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
- For a more in-depth article and tips and tricks on avocado dip, I have a distinct recipe for Avocado Dip w/ Greek Yogurt, Walnuts, & Lime as well as a double recipe for Potluck Avocado Dip w/ Greek Yogurt & Walnuts.
- For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling thea burrito without cracking, there are solutions for this as well!