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 PieRecipe courtesy Rachael Ray
- 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
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!|