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Elk Shepherd's Pie

Reviewed: Dec. 7, 2011
This recipe was very flavorful and my first experience with parsnip and elk. Since the recipe is a bit time consuming I cooked the meat (2 lbs) prior to leaving for work, and removed from frig. placed in glass pie plate while preparing other ingredients. I must say "finally a way to make frozen vegetables edible". I didn’t have Italian season so I looked it and had all the ingredients but sage, so I used rosemary and took the advice with the salt and seasonings to taste. My family enjoyed this dinner and we have leftovers. I froze the remaining meat to use for either another pie or spaghetti sauce. Yum! Nicely written directions. I think parsnip would make a great smelling candle:)...
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