Elk Shepherd’s Pie

It’s important to have a no fuss recipe that you can use as guide on a busy week night. As the weather turns a bit colder, Shepherd’s Pie is one of our favorites. The key ingredient is the mash potatoes on top. Everything else is subject to change based on what’s in the pantry. This recipe was inspired by our recent elk hunt and the need to transition using beef to elk in our weekly menu. It’s been a delicious transition and if you can get your hands on some ground elk, I highly recommend that you try to make this. If you don’t have elk, any kind of ground meat will do, even poultry. Just expect a lighter flavor. Follow these techniques, use ingredients your like and enjoy!

Tools:

• Cast iron skillet (12-14 inches if you want to cook this recipe all in one pan)

• Spatula

• Pot

• Potato masher (or potato ricer)

Ingredients:

• 7 Yukon Gold Potatoes (Russet potatoes and even instant mash potatoes work)

• 1/2 cup salted butter

• 1 cup heavy cream or half and half

• S&P

• Boursin Cheese round (5.2 oz any flavor you like) or 5 oz. graded parmesan cheese

• Frozen vegetable mix (peas, carrots, corn, green beans). Fresh vegetables are always a good option!

• 1 small onion, large dice

• 1 tbsp fresh sage and thyme finely diced

• 1 lb ground elk (this ground elk had added pork fat and green chilies for some spice!)

• 4 tbsp avocado oil (if you use beef or a meat with a high fat content, use less oil)

• 1 tbsp corn starch

How To:

1. Prepare your potatoes. Peel, cut into large uniform pieces, put in a pot of cold water and boil until soft.

2. At the same time, add oil and preheat your cast iron pan. Once warm, add onions and and cook for two minues.

3. Add the ground elk meat to the pan with the onions. Cook for 5-6 minutes or until the elk is mostly cooked.

4. Add vegetable to the onions and elk. Cook until hot.

5. Check on potatoes. When they are soft, drain and put the pot back on the stove to (low heat) help the rest of the water evaporate. Once the extra water has evaporated, turn off heat and add butter, Boursin cheese, heavy cream and S&P.

6. Add cornstarch to two tbsp of liquid from the meat and vegetable mixture. If there is not much liquid, add cornstarch to water. Once cornstarch is dissolved, add to the meat mixture and let simmer for two minutes to thicken.

7. Top the meat mixture with the mash potatoes and place in a 400 degree oven for 10 minutes or until mash potatoes have browned.

8. Remove from the oven, let sit for 10 minutes and ENJOY!

Tips:

• Using instant mash potatoes (try four cheese) can be a great alternative to making your own.

• This dish can also be made with stew meat if you’re not a fan of ground meat.

• Be creative with the vegetables inside to pie, green beans are another great choice! So are left over vegetables!