With all of my wild game, I wind up with lots of great lean burger. It’s always a challenge to find recipes to expand my scope. Chili, tacos, meatloaf etc.
I cherry picked from a few internet recipes and I’m pretty happy with the results. The top didn’t quite get crispy like some folks like, but it could be our 7000 ft elevation.
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Thoughts on Cottage Pie. I don’t often make Shepherds Pie these days.
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Over the years I’ve moved off classic recipes, for one thing I hardly ever have left over roast. Influences have been Nigella, Simon Hopkinson and Heston.
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Be sure to brown the meat very well, don’t stew it. I cook it separately from the mirepoix then combine.
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I add mushrooms, wine, and a little tinned tomatoes - these are not classic, and seasonings of course
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For the topping I use a mix of potato and celeriac. Don’t have the topping too wet
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At Christmas I do “Santas pie” with venison, port, and just a few cranberries
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Never, ever, add corn. Peas if you must but they are far better as side.
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The best sides of course are Brussels and, if you don’t have celeriac in the topping, roast parsnips.
My apologies but a double nit pick
- Shepherd is spelt Shepherd
- with beef it’s Cottage Pie
A minute or two under the broiler may solve that
Absolutely, shepherds don’t herd cows.
I broke out my little-used mod pen and fixed the title. Your heart rate should start to decrease in about five minutes. 
Looks delicious, Casey. With that burger, you could go full on trashy and make Tater Tot Casserole (or Tater Hot Dish). We love it in our house, even as “low brow” as the dish is.
Isn’t spelt a grain? I checked to make sure I SPELLED it correctly. 
OP dish sounds like Hunter’s Pie…
Oh I make tater tots casserole every now and then. Tapitio ketchup with it. The red wine add will be in my next ____ pie. I’ve made stew and chili for years and only recently have I been adding wine to those with great success.