Elk Shepherd's Pie

Ingredients

• 4 large potatoes , peeled and cubed
• 0.5 cups half-and-half
• 2 tablespoons butter
• salt and ground black pepper to taste
• 8 ounces ground elk meat
• 0.25 teaspoons Italian seasoning
• 1 small onion , chopped
• 1 parsnip , peeled and diced
• 0.25 teaspoons garlic powder
• 2 cups frozen mixed vegetables
• 1 tablespoon butter , melted

Instructions

1. 1

   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. Set aside.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C).

3. 3

   Meanwhile, cook elk meat, Italian seasoning, salt, and black pepper in a skillet over medium-high heat 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.

4. 4

   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 on top elk. Top vegetable mixture with mashed potatoes; brush 1 tablespoon melted butter on top.

5. 5

   Bake in the preheated oven until potatoes begin to turn golden brown, about 30 minutes. Serve hot.