Elk Shepherd’s Pie

Instructions:

1. Prepare the mashed potatoes:
   • In a large pot, boil the cubed potatoes in salted water until tender, about 10-15 minutes.
   • Drain the potatoes and mash them with butter and milk. Season with salt and pepper to taste. Set aside.
2. Cook the elk filling:
   • In a large skillet, heat olive oil over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the ground elk to the skillet, breaking it apart as it cooks. Brown the elk until fully cooked through.
   • Stir in the diced carrots and cook for 3-4 minutes until they start to soften.
   • Add the tomato paste and cook for 1-2 minutes, stirring to combine.
   • Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and peas. Season with salt and pepper.
   • Let the mixture simmer for 10-15 minutes, allowing the flavors to meld. If the filling is too thin, stir in 1 tablespoon of flour to thicken it.
3. Assemble the pie:
   • Preheat the oven to 400°F (200°C).
   • In a greased baking dish, spread the elk filling evenly across the bottom.
   • Spoon the mashed potatoes over the elk mixture, spreading them into an even layer.
   • If desired, sprinkle shredded cheddar cheese on top of the mashed potatoes for extra flavor.
4. Bake:
   • Place the assembled shepherd’s pie in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling.
5. Serve:
   • Let the pie cool for a few minutes before serving. Enjoy the warm, savory flavors of elk shepherd’s pie with a side salad or steamed vegetables.