One of the families favorites is Shepherd’s Pie. This Elk Skillet Shepherd Pie uses ground elk, zucchini, carrots, mushrooms sauteed in butter and garlic, topped with mashed potatoes, mozzarella cheese and a flaky pastry top.
INGREDIENTS
- 1 pound ground elk or venison
- 2 cloves garlic, chopped
- 2 tablespoons butter
- 2 cups zucchini, chopped
- 2 cups carrots, chopped
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 1 1/2 cups shredded mozzarella cheese
- 2 cups mashed potatoes
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 Pastry Sheet ( defrosted )
- 1 egg beaten with 1 tablespoon water
- salt, to taste
DIRECTIONS
Preheat oven to 375 degrees. Heat 12 inch cast iron skillet over medium heat and brown ground meat. Remove meat and set aside. Add butter to skillet and sauté zucchini, carrots, onion, garlic and mushrooms until vegetables soften about 10 minutes. Remove from heat. Add cooked meat to vegetables and stir together. Season with garlic powder, salt and pepper. Spread mashed potatoes over the top of mixture and top with cheese. Roll out pastry sheet on a floured surface to be the size of your skillet. Cover the mashed potatoes with the pastry sheet making sure to cover the entire skillet. Cut the extra pastry with scissors around the outer edge of the skillet. Push the edges down into the skillet and brush top of the pastry sheet with egg wash. Season with salt and pepper. Cut a few X’s into the top of the pastry to allow for steam to escape. Bake for 30 minutes or until your pastry has browned.
