Gluten Free Recipe: Sheppard's Pie

Sheppard's Pie

This recipe is easy to make with minimal preparation.  Serves a lot and freezes well.  Not to mention it tastes great!

Serves 4

2 tbsp vegetable oil, divided
2 cups of mashed potatoes
1 lb extra lean ground beef
1 cup diced onion
1 tbsp minced garlic
1/4 tsp salt and ground pepper
2tbsp Bob's Red Mill all purpose gluten free flour
1 cup beef stock (Knorr OXO Brand)
1/2 ketchup
1 tbsp Worcestershire sauce (Heinz brand does not contain malt)
  1. Preheat oven to 400-degrees.
  2. In a skillet, heat 1 tbsp of oil over medium high heat. Add potatoes and cook, stirring until crisp, about 7 minutes. Using a slotted spoon transfer to a paper towel-lined plate to drain.
  3. Add remaining oil to pan. Add beef and onion to cook, breaking up the beef until  is no longer pink inside, about 5 minutes. Drain off fat.
  4. Return pan to element and add garlic, salt, and pepper. Cook, stirring for 1 minute. Add gluten free flout and cook, stirring, until mixture thickens, 3 minutes. Stir in ketchup and Worcestershire sauce and return to a boil.
  5. Pour mixture into a pie plate. Spread mashed potatoes over top. Bake until mixture is hot and bubbling, about 10 minutes.
Try out this recipe and let us know how it worked out for you!