Apothecary Elk Skillet Shepherd's Pie with GOLDEN Sauce

A deeply comforting skillet supper built around ground elk, creamy potatoes, and a warm finishing sauce seasoned with GOLDEN Floral Herb + Sage Salt. It is equally at home after a day outside or gathered around the table on a cool Montana evening.

Serves: 4–6
Prep: 25 minutes
Cook: 35 minutes

Ingredients

For the skillet filling

• 1–1¼ pounds ground elk
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1–2 tablespoons butter
• ½ teaspoon dried rosemary
• ½ teaspoon dried sage
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Pinch of smoked paprika, optional
• ½–1 cup chicken broth

For the mashed-potato topping

• 2.6 pounds potatoes, peeled and cubed
• 3–5 tablespoons butter
• ¼–⅓ cup cream or milk
• Salt and freshly ground black pepper, to taste

For the GOLDEN Sauce

• ½ cup heavy cream
• ½ teaspoon GOLDEN Floral Herb + Sage Salt, plus more to taste

Method

1. Prepare the potatoes. Cook the potatoes in salted water until tender, then drain well. Mash with the butter and enough cream or milk to create a smooth, spoonable texture. Season to taste and set aside.
   
   Instant Pot option: Add the cubed potatoes, 1⅓ cups water, and 1 teaspoon salt to the pot. Cook on high pressure for 10 minutes, then quick-release. Drain before mashing.
2. Build the filling. Melt the butter in a large oven-safe skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables begin to soften.
3. Add the ground elk and cook until browned, breaking it apart as it cooks. Season with the rosemary, sage, thyme, salt, pepper, and smoked paprika, if using.
4. Add ½ cup chicken broth and simmer for 4–5 minutes. Add more broth as needed—the filling should remain moist without becoming soupy.
5. Make the GOLDEN Sauce. Warm the heavy cream gently in a small saucepan over low heat. Whisk in ½ teaspoon GOLDEN. Let the sauce warm and infuse for 2–3 minutes without boiling. Taste and add a little more GOLDEN if desired.
6. Assemble. Pour the GOLDEN Sauce evenly over the elk filling. Spoon the mashed potatoes over the top and smooth them gently to the edges of the skillet.
7. Broil for 3–5 minutes, or until the potatoes are lightly golden. Watch closely near the end.
8. Rest for several minutes before serving. Finish with a restrained pinch of GOLDEN, if desired.

Substitutions + Notes

• In place of elk, use an equal total weight of ground beef and ground pork in approximately a 2-to-1 ratio—two-thirds beef and one-third pork.
• Chicken broth keeps the filling balanced and allows the herbaceous character of the GOLDEN Sauce to remain distinct.
• For a richer potato topping, stir the GOLDEN Sauce into the mashed potatoes instead of pouring it over the filling.
• Add sautéed greens or simply dressed seasonal vegetables alongside.

Why This Works

Elk’s lean, savory character benefits from the richness of cream and potatoes. GOLDEN brings its floral-herbal profile, sage, and seasoning together in one restrained sauce, adding warmth and depth without overwhelming the meat.

The optional beef-and-pork blend offers a more readily available alternative while preserving the richness and balance of the finished dish.

From BAR R

GOLDEN Floral Herb + Sage Salt

A floral, herbaceous finishing salt from BAR R | Provisions, made for quiet transformation at the table. Stirred into warm cream, it becomes the defining note in this deeply comforting skillet supper.

Cultivated and made at 5,030 feet in Madison County, Montana. Available for local pickup.