Elk Shepherd’s Pie

Prep Time:
30 mins

Cook Time:
1 hr 10 mins

Total Time:
1 hr 40 mins

Servings:
6

Yield:
1 (9-inch) pie

Ingredients

Directions

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, 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).

Meanwhile, 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 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.

Nutrition Facts (per serving)