Elk Shepherd's Pie

Name: Elk Shepherd's Pie
Total time: 70 min
Yield: 6 Servings
Ingredients: 🥔 4 large potatoes, peeled and cubed; ½ cup half-and-half; 🧈 2 tablespoons butter; 8 ounces ground elk meat; ¼ teaspoon Italian seasoning; 🧅 1 small onion, chopped; 1 parsnip, peeled and diced; ¼ teaspoon garlic powder; 2 cups frozen mixed vegetables; 🧈 1 tablespoon butter, melted

Cost $15, save $10

Source: Recommended by CookPal

70 Min
6 Servings
$15

Elk Shepherd's Pie

Cost $15, save $10

Source: Recommended by CookPal

70 Min
6 Servings
$15

INGREDIENTS

Mash Topping
- 🥔 4 large potatoes, peeled and cubed
- ½ cup half-and-half
- 🧈 2 tablespoons butter
Filling
- 8 ounces ground elk meat
- ¼ teaspoon Italian seasoning
- 🧅 1 small onion, chopped
- 1 parsnip, peeled and diced
- ¼ teaspoon garlic powder
- 2 cups frozen mixed vegetables
- 🧈 1 tablespoon butter, melted

STEPS

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry potatoes in pot for 1 to 2 minutes. Add half-and-half, 2 tablespoons butter, salt, and black pepper; mash. Set aside.

Preheat the oven to 400 degrees F (200 degrees C).

Cook elk meat, Italian seasoning, salt, and black pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Transfer to a 9-inch pie plate or baking dish; return skillet to the stove over medium heat.

Add onion, parsnip, and garlic powder to the skillet; season with salt and black pepper. Cook until parsnip has softened, about 10 minutes. Stir in mixed vegetables; cook 5 minutes, then add to pie plate on top of elk. Top vegetable mixture with mashed potatoes; brush 1 tablespoon melted butter on top.

Bake in the preheated oven until potatoes begin to turn golden brown, about 30 minutes. Serve hot.

NUTRIENTS

Per 1 serving

🔥

358

Calories

15
Protein
57
Carbs
9
Fats

💡 Use fresh herbs for a more vibrant flavor if available.If elk meat is unavailable, you can substitute ground beef or turkey.Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.