Elk Shepherd’s Pie Cast Iron Skillet



Elk Shepherd's Pie Cast Iron Skillet

  • Servings: 4
  • Difficulty: easy

This a savory dish filled with ground Elk an array of vegetables, and delicious mashed potatoes


– 1 Pound Ground Elk

– 3 Stalks Celery, Diced

– 2 Carrots, Diced

– 1 large Onion, Diced

– 1/4 Cup Tomato Paste

– 1 Cup Red Wine

– 2 Cups Beef Stock

– 2 Pounds’ Potatoes

– 1/4 Cup Butter

– 1/2 Cup Milk Or Cream

– 1 Can Corn

– 1 Cup Shredded Cheese Of Choice


  • In large Pot add potatoes, cut into quarters, and boil.

  • In Cast Iron Skillet over medium-high heat, cook ground elk.

  • Add diced celery, onion, and carrots, cook until soft.

  • Add tomato paste and stir. Season with salt and pepper.

  • Pour in red wine and reduce by half, about five minutes.

  • Add beef stock and continue to reduce, about ten minutes.

  • When potatoes are soft, about 15 minutes, mash and add butter and milk.    

  • Season with salt and pepper.

  • Once stock has reduced, add the can of corn.

  • Spread mashed potatoes over elk mixture, covering completely.

  • Sprinkle on cheese.

  • Enjoy!