Prep Time::30 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 40 mins
Servings::6
Yield::1 (9-inch) pie
Ingredients
4 large potatoes, peeled and cubed
½ cup half-and-half cream
2 tablespoons unsalted butter
salt and ground black pepper to taste
8 ounces ground elk meat
¼ teaspoon Italian seasoning
1 small onion, chopped
1 parsnip, peeled and diced
¼ teaspoon garlic powder
2 cups frozen mixed vegetables
1 tablespoon unsalted butter, melted
Directions
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry potatoes in pot, 1 to 2 minutes. Add half-and-half, 2 tablespoons butter, salt, and black pepper; mash then set aside.
Preheat the oven to 400 degrees F (200 degrees C).
Meanwhile, add elk meat, Italian seasoning, salt, and black pepper to a skillet over medium-high heat; cook until crumbly and no longer pink, about 5 minutes. Transfer to a 9-inch pie plate or baking dish; return skillet to the stove over medium heat.
Add onion, parsnip, and garlic powder to the skillet; season with salt and black pepper. Cook until parsnip has softened, about 10 minutes. Stir in mixed vegetables; cook 5 minutes, then add to pie plate over elk. Top vegetable mixture with mashed potatoes; brush 1 tablespoon melted butter on top.
Bake in the preheated oven until potatoes begin to turn golden brown, about 30 minutes. Serve hot.