Ground Elk Casserole
Savor the hearty, comforting flavors of this Ground Elk Casserole, a delicious twist on classic shepherd’s pie that combines lean and flavorful ground elk with a rich medley of vegetables, creamy mashed potatoes, and a golden layer of melted cheddar cheese. This protein-packed recipe highlights the unique taste of elk meat, enhanced by the earthy notes of thyme and rosemary, and balanced with the sweetness of carrots and peas. Easy to prepare and oven-baked to perfection, this casserole is an excellent choice for a cozy family dinner or a make-ahead meal. With just 20 minutes of prep time and 45 minutes of cooking, this dish is a wholesome and satisfying way to explore wild game cooking while delighting everyone at the table.
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Recipe Information
Ingredients
- 1 pound ground elk meat
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 cup frozen peas
- 14 ounces crushed tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large russet potatoes, peeled and diced
- 4 tablespoons butter
- 0.5 cup milk
- 1 cup sharp cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until translucent.
Add the minced garlic, diced carrots, and celery to the skillet. Cook for an additional 5 minutes until the vegetables begin to soften.
Add the ground elk meat to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, approximately 5–7 minutes.
Stir in the crushed tomatoes, chicken or vegetable broth, frozen peas, dried thyme, dried rosemary, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
While the elk mixture simmers, bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10–12 minutes or until tender.
Drain the potatoes and return them to the pot. Mash them with butter and milk until smooth and creamy. Season with additional salt if needed.
In a greased 9x13-inch casserole dish, spread the elk mixture evenly across the bottom.
Spread the mashed potatoes over the elk mixture, smoothing out the top with a spatula.
Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Allow the casserole to rest for 5 minutes before serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
