Step 1

Preheat the oven to 375°F.

Step 2

Heat a large skillet over medium heat and add olive oil and diced potatoes. Cook the potatoes for about 5 minutes, stirring occasionally. Add the onions, shallots and garlic and continue cooking for an additional 5 minutes. Add the ground elk to the skillet and cook until browned. Season the elk and potatoes with the dried tarragon, parsley and salt. Remove from heat and pour mixture into a bowl.

Step 3

Heat the skillet over medium heat and add the butter and mushrooms. Cook the mushrooms until browned about 5 minutes.

Step 4

Spoon the elk and potato mixture into a pie plate and top with the mushrooms and shredded cheese.

Step 5

Carefully set the pie crust over the top of the meat mixture and crimp the edges. Cut slits in the crust to allow for the steam to release.

Step 6

Bake 30-40 minutes or until the crust is golden brown. During the last 15 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.