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A moo-ving tribute to Moose shepard's pie

Moose Shepherd's Pie

Ingredients:

Meat Filling

  • 1 pat of butter
  • 2 tbsp. minced garlic
  • 2 lbs. ground moose
  • ¼ cup flour
  • ¼ cup tomato paste
  • 2 cups broth/stock
  • ½ cup red wine
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • 2 bay leaves
  • 1.5 oz. "More than Gourmet" classic French demi-glace sauce
  • Garlic, salt, and pepper (to taste)
  • Other seasonings (to taste)
  • Frozen vegetables (any combo)

Mashed Potatoes

  • 4 tbsp. butter
  • ¼ cup sour cream
  • 6 to 8 yellow potatoes
  • ¼ cup canned milk

Topping

  • Parmesan cheese
  • Melted butter

Directions:

  1. Add the butter to a large cast iron pan.
  2. Once hot, cook the meat until brown.
  3. After browning, add the garlic and cook until the garlic is fragrant.
  4. Add flour and mix.
  5. Add tomato paste, broth, red wine, demi-glace, seasonings, and Worcestershire sauce.
  6. Add about a cup of your preferred frozen veggies and simmer for 30 minutes on medium until reduced to gravy consistency.
  7. Taste and adjust seasonings if wanted.
  8. Cool for at least 30 minutes in fridge, freezer, or outside if cold enough.
  9. Cut and boil the potatoes, then drain.
  10. Add butter, canned milk, and ¼ cup of sour cream.
  11. Mash until soft and creamy. Add more butter, milk, or cream as needed to get the consistency you want.
  12. Spread mash potatoes on top of the cooled meat. Sometimes it may be easier to put the potatoes in a gallon bag and pipe it on top of the meat.
  13. Drag a fork along top to create a textured surface.
  14. Sprinkle parmesan cheese and butter on top.
  15. Bake at 400 degrees Fahrenheit for 25 to 30 minutes until gold on top or bubbling around the edges.
  16. Make sure potatoes aren’t watery. Make sure your filling is cool!
Tamryn works in the Multimedia Department and is currently the host of A Bite out of Bethel.
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