Hunters Pie with Herb Gravy

January 24, 2011 by Leanne Vogel August 11, 2017

A gluten-free casserole dish with chunks of meat enveloped in a herb gravy.

Ingredients

Mashed Potato Topping

• 6 potatoes, chopped
• 1/4 cup coconut oil
• 3/4 cup non-dairy milk
• 1/2 teaspoon Herbamare

Herb Gravy

• 2 cups vegetable stock
• 1/2 teaspoon parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1.5 tablespoon potato starch

Meaty Bits

• 1 lb ground yak
• 1 lb ground elk
• 1 cup broccoli, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 shallots, diced

Instructions

1. Preheat oven to 400F
2. Boil potatoes for 15-20 minutes, or until tender. Strain, and place in a large bowl
3. Add coconut oil, almond milk and herbamare and mix until the potatoes have a smooth, milky consistency. Set aside
4. Meanwhile, in a small saucepan bring to a boil 2 cups vegetable broth, parsley, thyme, and rosemary. Let boil for 5 minutes before removing from heat and allowing to cool for 5 minutes (if potato starch is added to boiling hot liquid it will turn to gelatin consistency and will ruin your gravy – although the gelatin is really fun to play with and could be an interesting craft-day activity with the kids)
5. Remove 1/4 cup of broth from the sauce pan and pour into a mug
6. Slowly add potato starch and stir constantly until all potato starch has been incorporated
7. Add the potato starch mixture back to the saucepan and mix until combined. Set aside
8. Brown yak and elk in a large frying pan
9. Once meat is browned, add vegetables and cook for 3-5 minutes ensuring that the vegetables remain crunchy
10. Combine herb gravy with meat in frying pan and place in a 2.5 qt casserole dish
11. Drop mashed potatoes on top of meaty bits and gravy, and flatten out, then scrape with a fork to form peaks (helps the potatoes get a bit crispy)
12. Cook in the oven for 25-30 minutes

Nutrition Information Per Serving