Elk Shepherd's Pie Recipe - Allrecipes.com
Elk Shepherd's Pie Recipe
  • READY IN ABOUT hrs

Elk Shepherd's Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings

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 and return the skillet to the stove over medium heat. 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.
  4. Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 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!

 
Most Helpful Critical Review
Aug 06, 2012

I did not care for this recipe. Followed exactly. seasoned exactly.

 
Mar 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!!

 
May 04, 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!!

 
Jun 21, 2010

This was great! I used a whole pound of elk meat and used a casserole dish. Four potatoes was still a lot to pile on top. My ten month old ate like a man and even loved the parsnip! I wasn't comfortable salting it as much as it needed with the baby eating with us, but just left the salt shaker out and it was fine.

 
Jan 19, 2010

Great recipe. Pretty much followed it with the exception that I used minced garlic instead of garlic powder. My picky daughter really likes this recipe and actually haves seconds. Big hit for the whole family..

 
Jun 14, 2008

my husband loves shepherds pie. I made this with ground moose. It was delicious!

 
Oct 26, 2009

I don't really have access to ground elk, so I just used ground beef, and this was absolutely delicious. I have a daughter with celiac disease, and this recipe is also gluten free. Excellent dish that has made my recipe rotation. Thank you for a fantastic recipe without processed foods and cream soups!

 

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Nutrition

  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 67.9 g
  • 22%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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