Elk Shepherd's Pie Cast Iron Skillet
This a savoury 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.