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Elk Shepherd's Pie

Elk Shepherd's Pie

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Sarah Waltrip

This a savory dish filled with ground elk, an array of vegetables, and delicious mashed potatoes.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash with salt, pepper, 2 tablespoons butter, and half-and-half; set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Spread the cooked elk meat into a 9-inch pie plate or baking dish and return the skillet to the stove over medium heat.
  4. Place the onion, parsnip, and garlic powder in the skillet, season to taste with salt and pepper, and cook until the turnip has softened, about 10 minutes. Stir in the mixed vegetables and cook an additional 5 minutes, then spread in the pie plate over the elk. Finally, spread the mashed potatoes evenly over the top, and brush the melted butter on the potatoes.
  5. Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.
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Reviews

Andy McKnight
22
1/4/2009

Great recipe but make sure to be liberal with the salt and pepper. The recipe to add says to taste, but game meat contains no salt so don't be afraid to put extra on. I also made an herb brown gravy to touch it up with and it was very nice!

JasBradley
19
3/26/2008

Wow, this recipe is fantastic!! I'm not a meat eater, to be honest, but I made this for friends and family becaue I was given several pounds of elk from a neighbor. I made some for myself, sans the elk, and I was amazed at how delicious parsnips are. I followed the recipe to a T for everyone and they raved about the elk version. I felt especially proud that I can still cook a "meat" dish that tastes delicious. Thanks for the fabulous recipe!!

MKBautista
16
5/4/2009

This is a great recipe! I made a few slight changes - instead of frozen veggies, I used fresh (asparagus, red bell pepper, broccoli and carrots). I also added minced garlic along with the garlic powder. We are always looking for good game meat recipes and this is definately a keeper!!