If frozen, set peas out to thaw. Peel and cube potatoes, place in water and cook until tender. Peel and slice carrots and place in water in separate pot, cook until tender. While vegetables are cooking, use a few tablespoons of olive oil in cast iron pan, when hot add the ground venison, salt and pepper and cook thoroughly. Remove meat from pan and using the remaining oil (add some if you need to) add the mushrooms and red onion and sauté until brown. Combine with the meat.

In a small saucepan combine 2 tablespoons melted butter and 2 tablespoons flour to make the roux, set aside. In a separate pan add the stock, thyme, roasted garlic, salt and pepper to taste. Bring to a boil and then add the roux to thicken to a gravy. Combine with the meat, mushroom and onions.

In a small saucepan combine the thinly sliced shallots, sugar and 1 tablespoon olive oil and cook on low until caramelized, set aside. When the potatoes and carrots are tender, remove from heat and drain. Place the potatoes in a mixer with ¼ cup of milk, 2 tablespoons butter and salt and pepper to taste. Mix until mashed potatoes are smooth, mix in the caramelized shallots.

In a 2-quart baking dish, place the meat, onion, mushroom and gravy mixture in the bottom. Next layer the cooked carrots and peas. Finally place the shallot mashed potatoes on top. Place in a 350° oven and bake for 35-45 minutes, removing when it is heated through and the mashed potatoes are beginning to brown on the top.