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
- Preheat oven to 400F
- Boil potatoes for 15-20 minutes, or until tender. Strain, and place in a large bowl
- Add coconut oil, almond milk and herbamare and mix until the potatoes have a smooth, milky consistency. Set aside
- 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)
- Remove 1/4 cup of broth from the sauce pan and pour into a mug
- Slowly add potato starch and stir constantly until all potato starch has been incorporated
- Add the potato starch mixture back to the saucepan and mix until combined. Set aside
- Brown yak and elk in a large frying pan
- Once meat is browned, add vegetables and cook for 3-5 minutes ensuring that the vegetables remain crunchy
- Combine herb gravy with meat in frying pan and place in a 2.5 qt casserole dish
- 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)
- Cook in the oven for 25-30 minutes
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Nutrition Information Per Serving
- Calories: 357
- Calories from Fat: 120
- Total Fat: 13.3
- Saturated Fat: 8.5 g
- Cholesterol: 76> mg
- Sodium: 288 mg
- Carbs: 27.8 g
- Dietary Fiber: 4.9 g
- Net Carbs: 22.9 g
- Sugars: 3 g
- Protein: 31.6 g