Elk Shepherd's Pie Recipe

Name: Elk Shepherd's Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 1/2 lbs ground elk; 3 tbsp olive oil, divided; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup beef broth; 1 tsp dried thyme; 1 tsp dried rosemary; 2 tbsp all-purpose flour; 1 cup frozen peas; Salt and pepper to taste; 2 lbs russet potatoes, peeled and cubed; 1/2 cup milk; 4 tbsp unsalted butter; 1/2 cup shredded cheddar cheese (optional)

British · Main course · 65 min total

Elk Shepherd's Pie recipe videos

A hearty and comforting shepherd's pie made with lean ground elk, topped with creamy mashed potatoes and baked until golden. This recipe is perfect for a cozy dinner.

20
min prep

45
min cook

6
servings

420
kcal/serving

Ingredients

1 1/2 lbs ground elk
3 tbsp olive oil, divided
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp all-purpose flour
1 cup frozen peas
Salt and pepper to taste
2 lbs russet potatoes, peeled and cubed
1/2 cup milk
4 tbsp unsalted butter
1/2 cup shredded cheddar cheese (optional)

Instructions

Preheat oven to 400°F (200°C).
Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 15 minutes. Drain and mash with milk and butter until smooth. Season with salt and pepper.
While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add ground elk and cook, breaking it apart, until browned. Remove elk and set aside.
Add remaining 1 tbsp olive oil to the skillet. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste, flour, thyme, and rosemary; cook for 1 minute. Gradually pour in beef broth, stirring constantly. Bring to a simmer and cook until thickened, about 2-3 minutes.
Return elk to the skillet, add frozen peas, and stir to combine. Season with salt and pepper. Transfer mixture to a 9x13-inch baking dish.
Spread mashed potatoes evenly over the elk mixture. If using, sprinkle cheddar cheese on top.
Bake for 25-30 minutes, until the filling is bubbly and the top is golden. Let cool for 5 minutes before serving.

Tips

Substitute ground bison or beef if elk is unavailable.
To make ahead, assemble the pie and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time.
Leftovers can be stored in the refrigerator for up to 3 days.

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