I’m pretty sure I had three servings of this pie after we made it Wednesday night. I like to make dishes that use a lot of my left over’s from previous recipes. This was perfect for combining all of my vegetables from an earlier Vin Rouge as well as left over mashed potatoes from our herb crusted Elk Sirloin steak dinner. I’m pretty sure whatever you add to this meat pie would be delicious none the less.

INGREDIENTS

• 1 1/2 pound ground elk
• 1/2 pound ground elk Italian sausage
• 3 celery stalks (chopped 1/4 inch or shredded)
• 3 carrots (chopped 1/4 inch or shredded)
• 2 zucchinis (chopped 1/4 inch or shredded)
• 1 medium onion (chopped)
• 2 shallots
• 1 slice bacon
• 2 tablespoons butter
• 1 cup shredded mozzarella cheese
• 1 cup mashed potato
• Fresh Tarragon
• Salt and pepper
• 2 Puffed Pastries (defrosted)
• 1 egg yolk beaten with 1 tablespoon water

DIRECTIONS
Preheat oven to 375 degrees.

Add ground elk and elk sausage to skillet and cook until browned. Remove meat from skillet and set aside.

Add butter and bacon to skillet and proceed to sauté chopped celery, carrots, zucchini, onion, shallots and fresh tarragon. Approximately 10 minutes. Season with salt and pepper. Add mashed potatoes, elk meat and cheese to pan. Remove from heat and stir.

On a floured surface, roll 1 pastry sheet to be the size of your pie dish. Place the pastry sheet on the bottom of the dish. Transfer meat and vegetables into the pan.

Brush the outer edge of the bottom pastry sheet with egg wash.

Roll the second pastry sheet out on floured surface and cover the top of the meat. Press and close the edges of the pastry sheets together. Brush top of the pastry sheet with remaining egg wash. Season with salt and pepper. Cut an ‘X’ into the top of the pastry.

Bake for approximately 45 minutes. Watch the edges of pastry so not to burn. Remove from oven when done and enjoy.

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