Pacific Northwest Shepherd’s Pie is by far one of my favorite recipes that I have created so far. The ingredients in this dish blend beautifully together and the elk is by far the stand out flavor which I love! The garnish of paprika polishes this classic dish and the final touch of homemade gravy will ensure there are no leftovers 🙂
6 large red potatoes, peeled and quartered
2 garlic cloves, minced
1 teaspoon garlic powder
4 tablespoons butter
1/3 cup milk
dash of pepper
Elk and Vegetable Filling
1 pound ground elk hamburger
1 handful fresh green beans, chopped into 1 inch pieces
1 large carrot, diced into ½ inch pieces
6 mushrooms, diced
6 cloves garlic, minced
1 large yellow onion, diced
½ cup red chief lentils
½ cup vegetable broth
1/3 cup dry red wine
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons cornstarch
1 teaspoon dried rosemary
½ teaspoon dried thyme
Dash of paprika for garnishing
Preheat oven to 400F.
Potato topping – In a large pot fill halfway with water and bring to a boil and turn heat to medium. Add the diced potatoes and boil until soft. Remove from heat, drain and transfer to large bowl. Mash and add butter, garlic salt, minced garlic, milk & dash of pepper.
Elk and Vegetable filling – Using the same large pot that the potatoes were cooked in add elk hamburger and cook over medium heat until elk is evenly browned. Add garlic, onions, green beans, carrots and olive oil. Cook on medium heat for 10 – 15 minutes. Add in broth, wine, cornstarch, seasonings and cook for another 10 minutes; stirring frequently.
Transfer elk and vegetable mixture to a lightly greased pie plate. Then spoon on potato topping and garnish with a few dashes of paprika.
Cook for 25 minutes at 400F or until potatoes are golden brown on edges.
Remove from oven and serve and enjoy.
For an extra touch mix up your favorite gravy and pour over pie 🙂