Gluten Free Shepherds Pie in 30 minutes

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The other day I had decided that I was going to make a gluten free Shepherds Pie. I searched through a bunch of  my cookbooks and found nothing! Abisaac was convinced that we had a great shepherds pie recipe on the blog here, but after a quick search I realized that we didn't have one. I am certain that we've made shepherds pie before and gluten free none-the-less, but we must have missed blogging about it somehow.

I looked through the various recipes found online and opted to try this one. Thanks Rachael Ray, you always know how to make my taste buds sing!

30 Minute Shepherd's Pie

Recipe courtesy Rachael Ray

Ingredients

  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup cream, for a lighter version substitute vegetable or chicke broth
  • Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 1 3/4 pounds ground beef or ground lamb
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (I used Kinnickinick brand gluten free flour blend)
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire, eyeball it (I used Heinz brand, as it's gluten free)
  • 1/2 cup frozen peas, a couple of handfuls
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

This is what ours tuned out like! Yum!
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta

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