Hunter’s Pie (Elk Shepherd’s Pie)

Hearty, rustic + baked in a cast iron skillet!

Serves: 4–6

Ingredients

Wet Ingredients
1 tbsp tomato paste
¼ cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tbsp butter
Milk or cream (for mashing potatoes)

Dry Ingredients
1 tbsp flour

Vegetables/Produce
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tbsp fresh rosemary & thyme
1 cup peas
4 russet potatoes, peeled and boiled

Meat
1 lb ground elk

Seasonings
Salt & pepper
Garlic powder
Onion powder

Directions

1. Brown elk, then remove.

2. In same pan, sauté onion, carrots, and celery. Add garlic and herbs.

3. Stir in tomato paste and flour, deglaze with wine.

4. Add broth, Worcestershire, peas, and elk. Simmer 7 min.

5. Mash potatoes with butter, milk, salt, and pepper.

6. Spread potatoes over elk filling in skillet and rough up the top.

7. Bake 375°F for 25 min until golden.

Madison’s Tip: Sprinkle cheddar on top before baking