Elk Shepherd’s Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 0.5 cup half-and-half cream
• 2 tablespoons butter
• salt and pepper to taste
• 0.5 pound ground elk meat
• 0.25 teaspoon Italian seasoning
• 1 small onion, chopped
• 1 parsnip, peeled and diced
• 0.25 teaspoon garlic powder
• 2 cups frozen mixed vegetables
• 1 tablespoon butter, melted

Steps

1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry potatoes in pot, 1 to 2 minutes. Add half-and-half, 2 tablespoons butter, salt, and black pepper; mash. Set aside.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Meanwhile, cook elk meat, Italian seasoning, salt, and black pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Transfer to a 9-inch pie plate or baking dish; return skillet to the stove over medium heat.
4. Add onion, parsnip, and garlic powder to the skillet; season with salt and black pepper. Cook until parsnip has softened, about 10 minutes. Stir in mixed vegetables; cook 5 minutes, then add to pie plate on top elk. Top vegetable mixture with mashed potatoes; brush 1 tablespoon melted butter on top.
5. Bake in the preheated oven until potatoes begin to turn golden brown, about 30 minutes. Serve hot.