Hearty Ground Elk Meat Pie Recipe | Wild Game Comfort Food

Who doesn’t love a good slice of pie every now and again? I’m not talking about a grand sum of money—though that would be nice—but a slice of nostalgic, comforting food served right on a plate. This savory elk meat pie is a meal in itself: packed with ground elk and a hearty filling, infused with aromatic herbs, all sealed under a flaky, buttery crust and baked until golden brown.

Sounds mouthwatering, doesn’t it? The best part is that it’s simple to make, making this elk meat pie a perfect recipe for both novice and experienced cooks who want a hearty family-style dinner.

The filling is straightforward yet flavorful. Diced potatoes, onions, shallots, and minced garlic are mixed with ground elk and seasoned with fresh herbs like tarragon and parsley, plus a pinch of salt. The mixture is poured into a pie dish, layered with sautéed mushrooms and a generous amount of shredded Colby Jack cheese, then topped with a pie crust and baked to golden perfection.

While this pie shines with ground elk, it’s equally delicious when made with other wild game. Ground venison or antelope work beautifully in this recipe, providing the same hearty, lean flavor that pairs perfectly with potatoes, mushrooms, and cheese. Simply substitute your preferred game meat, season as usual, and bake to golden perfection for a comforting meal that showcases the versatility of wild game in classic family-style dishes.

Preheat the oven to 375°F.

Heat a large skillet over medium heat and add olive oil and diced potatoes. Cook for about 5 minutes, stirring occasionally.

Add onions, shallots, and garlic, and cook for an additional 5 minutes.

Add ground elk and cook until browned. Season with dried tarragon, parsley, and salt. Remove from heat and transfer the mixture to a bowl.

Spoon the elk and potato mixture into a pie plate, then top with the cooked mushrooms and shredded cheese.

Carefully place the pie crust over the filling and crimp the edges. Cut slits in the crust to allow steam to escape.

Bake 30–40 minutes, covering the crust edges with foil during the last 15 minutes to prevent over-browning.

Let stand 5 minutes before serving.

Hearty Ground Elk Meat Pie | Wild Game Comfort Food

Hearty ground elk meat pie with potatoes, mushrooms, and cheese, also delicious with venison or antelope—a comforting wild game family meal.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 6

Ingredients

• 1 lb ground elk
• 2 cups potatoes, 1/2 inch diced
• 1 onion, chopped
• 1 shallot, chopped
• 1 clove garlic, minced
• 8 oz mushrooms, sliced
• 2 cups colby jack cheese, shredded
• 2 tbsp unsalted butter
• 2 tbsp olive oil, extra virgin
• 1 tbsp French tarragon, dried
• 1 tsp parsley, dried
• 1/2 tsp salt
• 1 refrigerated pie crust, softened as directed on box

Instructions

• Preheat the oven to 375°F.
• Heat a large skillet over medium heat and add olive oil and diced potatoes. Cook for about 5 minutes, stirring occasionally.
• Add onions, shallots, and garlic, and cook for an additional 5 minutes.
• Add ground elk and cook until browned. Season with dried tarragon, parsley, and salt. Remove from heat and transfer the mixture to a bowl.
• Spoon the elk and potato mixture into a pie plate, then top with the cooked mushrooms and shredded cheese.
• Carefully place the pie crust over the filling and crimp the edges. Cut slits in the crust to allow steam to escape.
• Bake 30–40 minutes, covering the crust edges with foil during the last 15 minutes to prevent over-browning.
• Let stand 5 minutes before serving.

Video

Notes

• Meat swaps: This recipe works equally well with ground venison or antelope for a different wild game flavor.
• Cheese options: Try Monterey Jack, Pepper Jack, or a Mexican cheese blend for a melty, flavorful twist.
• Vegetable add-ins: Add diced carrots, bell peppers, or peas to the filling for extra color and nutrition.
• Crust options: Use a store-bought or homemade pie crust; puff pastry can also add a flaky, buttery layer.
• Make ahead: Assemble the pie ahead of time and refrigerate until ready to bake.
• Prevent over-browning: Cover the crust edges with foil during the last 15 minutes of baking.
• Serving suggestions: Pair with a fresh green salad, roasted vegetables, or a dollop of sour cream for a complete meal.

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