Elk Cottage Pie

Begin by submerging potatoes in a substantial container filled with salted water; heat until boiling, then lower the temperature to a moderate level and let simmer for 20 minutes or until they become tender. Remove from heat, drain excess water, and dry the potatoes using the same pot for a short duration of 1 to 2 minutes.

In the meantime, prepare the oven by preheating it to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Meanwhile, cook elk meat in a skillet over high heat with the addition of Italian seasoning, salt, and black pepper until it reaches a crumbly state and no longer pink in color, approximately 5 minutes. Transfer the cooked elk to a pie plate or baking dish and return the skillet to the stove over medium heat.

Add onion, parsnip, and a pinch of garlic powder to the skillet; season with salt and black pepper. Cook until the parsnip has softened, which should take around 10 minutes. Introduce mixed vegetables into the skillet and continue cooking for an additional 5 minutes before adding them to the pie plate with the elk. Top the vegetable mixture with mashed potatoes that have been set aside earlier.

Finish by brushing 1 tablespoon of melted butter onto the top of the mashed potatoes before placing them in the oven to bake until they start to turn golden brown, approximately 30 minutes. Serve hot.