Elk Shepherd's Pie Recipe

5 from 2 votes

In this great variation on shepherd's pie, you get to use elk or bison for a gamier taste.

Course Breakfast, Dessert

Cuisine American

Keyword pie, shepherd's pie

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 281kcal

Cost 10

Preheat your oven to 350 F.
Melt cooking fat in an oven-safe skillet over medium-high heat.
2 tbsp. cooking fat
Season the meat to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper
Brown the meat on all sides for 1 to 2 minutes and remove from the skillet.
2 lbs elk meat or bison
Reduce heat to medium and add the garlic, onion, tomato paste, and spices; stir everything and cook for 1 to 2 minutes.
1 onion, 2 garlic cloves, 1 cup crushed tomatoes, 2 tbsp. tomato paste, 2 tsp. paprika, ¼ tsp. allspice, ¼ tsp. cinnamon
Add the carrots and cook for 2 to 3 minutes.
2 to 3 carrots
Pour in the red wine or beef stock and bay leaves and cook, scraping the bottom of the pan until the liquid is dissolved.
¼ cup dry red wine or beef stock, 2 bay leaves
Add the elk back to the skillet and add in the tomato sauce and crushed tomatoes; mix everything and simmer for 2 to 3 minutes.
2 lbs elk meat or bison, ½ cup tomato sauce
Remove the bay leaves and top the skillet with sliced potatoes, season with salt and pepper to taste, and place in the oven.
Sea salt and freshly ground black pepper, 3 to 4 russet or sweet potatoes
Alternatively, you can leave the bay leaves in the skillet. Just make sure you know where to find them and remove them before serving.
Bake in the oven until potatoes are tender, 30 to 40 minutes.
Serve topped with fresh sliced green onions.
Green onions