A hearty and flavorful twist on the classic shepherd's pie, using tender elk meat. Perfect for a comforting dinner that brings a taste of the wild to your table.
Preparation time
30min
Cooking time
30min
Ingredients
6 Servings
- 250 ml beef broth
- 1 tsp black pepper
- 50 g butter
- 200 g carrots
- 2 tbsp flour
- 2 cloves garlic
- 500 g ground elk meat
- 100 ml milk
- 1 tbsp olive oil
- 1 onion
- 150 g peas
- 900 g potatoes
- 1 tsp salt
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash with butter and milk. Season with salt and pepper to taste.
Step 3
In a large pan, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Step 4
Add the minced garlic and cook for another minute.
Step 5
Add the ground elk meat to the pan and cook until browned. Stir in the flour and cook for another minute.
Step 6
Pour in the beef broth and bring to a simmer. Add the carrots and peas, and cook until the vegetables are tender and the mixture has thickened.
Step 7
Season with salt and pepper to taste.
Step 8
Transfer the meat mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them out to cover the meat mixture completely.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbling.
Step 10
Let cool for a few minutes before serving.