Elk Shepherds Pie Recipes

SHEPHERD'S PIE

Shepherd's Pie image

Provided by Ellie Krieger

Time 1h45m

Yield 6 servings, serving size: 1 3/4 cups

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
3 medium carrots, diced (about 1 1/2 cups)
1/2 pound white mushrooms, sliced
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas
1 1/2 pounds Yukon gold or creamery potatoes
1 small head cauliflower (about 2 pounds), cut into florets
2/3 cup 1 percent lowfat milk
2 tablespoons butter

Steps:

In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
Heat the oil in the skillet over a medium heat. Add the onions and carrots and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Add the mushrooms and thyme and cook, uncovered and stirring occasionally, until the mushrooms are soft and their liquid has evaporated, about 8 minutes longer. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, 1/2 teaspoon of the salt and 1/8 teaspoon of pepper and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
Preheat the oven to 350 degrees F. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Mash the vegetables with a potato masher until smooth. Heat the milk, butter, the remaining 1/2 teaspoon of salt and a pinch of pepper and stir into the potato mixture.
Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes.
Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Copper, Iron, Manganese, Potassium, Zinc
Good source of: Thiamin, Pantothenic Acid, Magnesium, Phosphorus

Nutrition Facts : Calories 340 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 540 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 24 grams

ELK SHEPHERD'S PIE

Elk Shepherd's Pie image

This a savory dish filled with ground elk, an array of vegetables, and delicious mashed potatoes.

Provided by Sarah Waltrip

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h40m

Yield 6

Number Of Ingredients 11

Ingredients

4 large potatoes, peeled and cubed
salt and pepper to taste
2 tablespoons butter
½ cup half-and-half cream
½ pound ground elk meat
¼ teaspoon Italian seasoning
1 small onion, chopped
1 parsnip, peeled and diced
2 cups frozen mixed vegetables
1 tablespoon butter, melted
¼ teaspoon garlic powder

Steps:

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash with salt, pepper, 2 tablespoons butter, and half-and-half; set aside.
Preheat oven to 400 degrees F (200 degrees C).
Meanwhile, stir together the elk meat, Italian seasoning, salt, and pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Spread the cooked elk meat into a 9-inch pie plate or baking dish and return the skillet to the stove over medium heat.
Place the onion, parsnip, and garlic powder in the skillet, season to taste with salt and pepper, and cook until the turnip has softened, about 10 minutes. Stir in the mixed vegetables and cook an additional 5 minutes, then spread in the pie plate over the elk. Finally, spread the mashed potatoes evenly over the top, and brush the melted butter on the potatoes.
Bake in preheated oven until the potatoes begin to turn golden brown, about 30 minutes. Serve hot.

Nutrition Facts : Calories 358.4 calories, Carbohydrate 56.6 g, Cholesterol 39.9 mg, Fat 9.1 g, Fiber 9 g, Protein 15 g, SaturatedFat 5.4 g, Sodium 106.6 mg, Sugar 3.6 g

TRADITIONAL SHEPHERD'S PIE

Traditional Shepherd's Pie image

British comfort food! This recipe requires ground lamb; if using ground beef, then it is called "Cottage Pie". I have used ground deer (venison) and elk for this recipe also; marinating the deer in a little red wine overnight mellows out the gamey flavor. From my food blog at: http://www.comfortcookadventures.com/2011/03/anticipating-new-adventure-with-wild.html

Provided by Mary Cokenour

Categories Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 lbs ground lamb (depending on which pie is being made) or 2 1/2 lbs ground beef (depending on which pie is being made)
1 large onion, diced
1 (4 ounce) can mushrooms, diced
2 tablespoons tomato sauce or 2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 (16 ounce) bag frozen peas and carrots
1 tablespoon crushed dried thyme
1 tablespoon crushed dried marjoram
1 teaspoon pepper
2 tablespoons flour
1 cup beef stock
6 large potatoes, peeled and cut up
4 tablespoons butter
1/2 cup milk
6 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper
paprika

Steps:

In a large skillet, high heat, brown the meat and drain excess oil. Add the onion and mushrooms, letting cook till the onion softens. Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil. Reduce heat to low and let simmer for 15 minutes.
While meat mixture is simmering, boil the potatoes in salted water until tender. Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.
Preheat oven to 375°F In a 3 quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top. Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated thoughout.

Nutrition Facts : Calories 747.6, Fat 41.4, SaturatedFat 19.3, Cholesterol 124.4, Sodium 435.7, Carbohydrate 61, Fiber 9, Sugar 3.9, Protein 34.4

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