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Elk Shepherd's Pie
Elk Shepherd's Pie
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Savory elk and veggie medley topped with creamy mashed potatoes.
Ingredients:
  • 4 large potatoes, peeled and cubed
  • salt and pepper to taste
  • 2 tablespoons butter
  • 0.5 cup half-and-half cream
  • 0.5 pound ground elk meat
  • 0.25 teaspoon Italian seasoning
  • 1 small onion, chopped
  • 1 parsnip, peeled and diced
  • 2 cups frozen mixed vegetables
  • 1 tablespoon butter, melted
  • 0.25 teaspoon garlic powder
Instructions:
  • In a large pot, simmer potatoes in salted water until tender for about 20 minutes. Drain and let them steam dry for a minute. Mash with salt, pepper, 2 tablespoons of butter, and half-and-half, then set aside.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Combine elk meat with Italian seasoning, salt, and pepper in a skillet over medium-high heat. Cook until crumbly and no longer pink, for about 5 minutes. Transfer the cooked meat to a 9-inch pie plate or baking dish and place the skillet back on the stove over medium heat.
  • In a skillet, sauté the onion, parsnip, and garlic powder with salt and pepper until the turnip is soft, around 10 minutes. Add mixed vegetables and cook for another 5 minutes. Transfer the mixture to a pie plate over the elk. Top with mashed potatoes and brush with melted butter.
  • Bake until the potatoes are golden brown, about 30 minutes in a preheated oven. Serve hot.

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