Who doesn’t want a piece of the pie every now and again?
I’m not talking about a grand sum of money or anything like that. No. No. Instead, I’m talking about a piece of nostalgic comfort food dished up and served on a plate. A savory family style meat pie that’s a meal within itself. Wildly stuffed with ground elk and a hearty filling infused with aromatics sealed under a flaky buttery crust and baked until golden brown.
Sounds mouthwatering doesn’t it? Plus, it’s simple to make which makes this elk meat pie a great recipe for any novice or expert cook looking for a hearty family meal to serve up for dinner.
The filling of the pie is as I mentioned simple. I mix diced potatoes, onions, shallots and minced garlic along with the ground elk meat. Then season the combination with aromatic French tarragon, parsley and a pinch of salt. Pour the meat mixture into a pie plate and add sautéd sliced mushrooms and a thick layer of shredded Colby jack cheese. Complete the dish by setting the pie crust over the top of the mixture and baking until the crust turns golden brown.
Baked Elk Meat Pie
- 1 lb ground elk
- 2 cups potatoes, 1/2 inch diced
- 1 onion, chopped
- 1 shallot, chopped
- 1 clove garlic, minced
- 8 oz mushrooms, sliced
- 2 cups colby jack cheese, shredded
- 2 tbsp unsalted butter
- 2 tbsp olive oil, extra virgin
- 1 tbsp French tarragon, dried
- 1 tsp parsley, dried
- 1/2 tsp salt
- 1 refrigerated pie crust, softened as directed on box
- Preheat the oven to 375°F.
- Heat a large skillet over medium heat and add olive oil and diced potatoes. Cook the potatoes for about 5 minutes, stirring occasionally. Add the onions, shallots and garlic and continue cooking for an additional 5 minutes. Add the ground elk to the skillet and cook until browned. Season the elk and potatoes with the dried tarragon, parsley and salt. Remove from heat and pour mixture into a bowl.
- Heat the skillet over medium heat and add the butter and mushrooms. Cook the mushrooms until browned about 5 minutes.
- Spoon the elk and potato mixture into a pie plate and top with the mushrooms and shredded cheese.
- Carefully set the pie crust over the top of the meat mixture and crimp the edges. Cut slits in the crust to allow for the steam to release.
- Bake 30-40 minutes or until the crust is golden brown. During the last 15 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.