Ground Elk Pot Pie Recipe | Bethy Rossos

- For Grinding -
  • 1 Ib. Elk rough cubed
  • About 4 oz. of beef fat
Using your Weston Meat Grinder, grind the meat through twice at the thickest setting.
- For the Pot Pie -
  • 1 Diced small sweet potato
  • 1-2 Red potatoes diced
  • 1 C Frozen peas
  • 1 Diced large carrot
  • 15 oz. Can beef broth
  • 8 oz. Beer
  • 4 C Water
  • 2 T Butter
  • 2 T Olive oil
  • 1 T Minced rosemary
  • 1 T Minced garlic
  • 1 Small minced onion
  • 2 t Thyme
  • 1/4 t Red pepper flakes
  • Salt and pepper to taste
  • About 2 T of flour for dredging
  • 1 Egg for egg wash

Heat your dutch oven to medium-high heat with the melted butter and olive oil. Once hot, throw your meat into the pot and sprinkle with salt and pepper. Once the ground meat is cooked, sprinkle the flour throughout the meat and add the beer, beef broth, and water along with the garlic, onion, red pepper flakes, thyme, and rosemary.

Bring the temp down to a simmer and let cook at least 15 minutes. Add the sweet potatoes, carrots, red potatoes, and peas to the pot. Once the veggies are fork-tender, taste for salt and fill individual ramekins.

Roll out store bought or homemade pie crust and cut to fit the top of ramekins. When covering the ramekin with dough, press the edges around the ramekin to keep the stew from spilling out. Put a couple slits in the top of each pie and brush with an egg wash. Set on a cookie sheet and place in the oven at 400 until the top is golden brown. It is ready to enjoy!!!

PS: If you are cooking the pot pie in a regular sized pie pan, you will want dough on the bottom of the pan. Fork the bottom of the dough and throw in the oven at 400 until golden. Now fill the pan with the stew and cover with dough, fork, and throw in the oven at 400 until golden brown.

Bethy uses a Weston Pro 350 Commercial Grade No. 8 Electric Meat Grinder.

Bethy Rossos is an authentic, down-to-earth lady from Portland. As a past contender on Fox's Masterchef (Season Four) and the host of Adrenaline Hunter TV, Bethy's passion for cooking and hunting make her the ideal contributor to this blog. 
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