Name: Shepherd's Pie
Cook time: 2 hr
Total time: 4 hr
Yield: Makes 10 servings
Ingredients: 3 lb boneless venison shoulder*, trimmed and cut into 1-inch pieces; 3 pork shanks** (3 lb total), trimmed of any skin and excess fat, boned, and cut into 1-inch pieces; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 2 medium onions, chopped; 5 garlic cloves, finely chopped; 1 cup water; 1 head of garlic (2 inches in diameter), cloves separated and left unpeeled; 2 lb large yellow-fleshed potatoes such as Yukon Gold (about 4); 3/4 cup heavy cream; 1/2 cup whole milk; 1 stick (1/2 cup) unsalted butter, cut into bits; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 lb cheese curds***, crumbled, or haloumi, coarsely grated (about 2 cups); 1 large egg, lightly beaten; 2 medium onions, chopped; 5 garlic cloves, finely chopped; 1 tablespoon olive oil; 2 cups dry white wine; 2 cups heavy cream; 3 (4-inch) sprigs fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (10-oz) package frozen corn; a potato ricer or a food mill fitted with medium disk

The ultimate dish for a cold winter day, this hearty pie couldn't be more satisfying. Picard uses venison along with pork to create an amazingly tender and sauce-rich filling.

Cooks' note:

Fillings and topping can be made 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring to room temperature to assemble pie.

Recipe notes

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