Elk Shepherd’s Pie (Edit recipe)

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Whether it's St. Patrick's Day or you're just in the mood for some comfort food- Shepherd's Pie is always a good choice. I make mine slightly different and non-traditional with sweet potatoes and wild game meat- but you can totally swap it out for ground beef or turkey. Every bite is full of hearty comfort, provecho amigos!

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4-6

Ingredients

Potatoes

3 whole Japanese White Sweet Potato, peeled and cubed
1 - 2 pinch Salt, to taste
1 - 2 pinch Ground Fresh Black Peppercorns, to taste
2 Tbsp Unsalted Butter
.5 cup Half and Half
1 tsp Dry Mustard Powder
1 tsp Garlic Powder

Meat

1 lb Ground Elk, Substitute for Ground Beef or Turkey
2 - 3 Tbsp Worcestershire Sauce
0.25 cup Unsweetened Ketchup - Primal Kitchen
0.25 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1.5 cup Frozen Vegetables, About 1/2 a frozen bag or as much as you'd like!
1 - 2 whole Parsnip, peeled and cubed
1 whole Onion, finely diced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to 400 degrees.
2. Place potatoes into a large pot and cover with salted cold water. Bring to a rolling boil and cover until potatoes are fork tender.
3. Drain and then mash with salt, pepper, garlic and mustard powder, butter, and half-and-half. Set potatoes aside.
4. In another pan add ground elk (or whichever meat you use), Italian seasoning, salt, pepper, garlic and onion powder over medium-high heat until the meat is no longer pink, about 5-7 minutes.
5. Add in Worcestershire and ketchup to ground meat and stir to combine well. Once mixed, add meat to a 9-inch pie dish or baking casserole. Return pan to stove.
6. Add parsnip and onion into skillet with a small amount of avocado oil. Cook about 10 minutes until onions are golden and parsnips have softened.
7. Stir in mixed vegetables and cook for an additional 5 minutes, then add on top of meat in baking dish.
8. Lastly, spread a layer of mashed potatoes on top of the vegetables. I like to brush melted butter on top or spray with avocado oil to help get a gold crust.
Optional: I take a fork and lightly score the top of the potatoes to get a nice design.
9. Bake in pre-heated oven about 25-30 minutes until potatoes turn golden brown.

Notes

I like to serve hot topped with cheese, fresh herbs (parsley, chives, or cilantro), and/or sour cream-Provecho!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	388
Fat:	20 g
Carbohydrates:	17 g
Protein:	37 g
Cholesterol:	113 g
Sodium:	426 mg
Fiber:	3 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.