|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whatever meat you add and whatever you call it, this recipe spin on the original is gluten-free and the resultant savory pie is an absolute comfort food on a cold winter night.
If you can't find gluten-free Worcestershire sauce, omit it from the recipe because some Worcestershire sauces are made with malt vinegar which contains gluten.
- 2 slices bacon (preferably nitrate-free)
- 1 pound ground beef (OR ground lamb)
- 1/2 cup onion (chopped)
- 1 stalk celery (chopped)
- 1 carrot (chopped)
- 1 cup mushrooms (chopped)
- 1 cup peas (frozen)
- 2 tablespoons sweet rice flour
- 1 tablespoon tomato paste
- 1 tablespoon gluten-free Worcestershire
- 1/2 to 3/4 cup beef stock
- 2 teaspoons thyme (fresh)
- 1 tablespoon parsley (fresh, chopped)
- Optional: 1 teaspoon rosemary (fresh, minced)
- 1 3/4 pounds potatoes (red or Yukon Gold)
- 2 tablespoons butter
- 1/4 cup milk
- 3 ounces cheddar cheese (shredded)
- 1 tablespoon chives (fresh, chopped)
- Salt and pepper to taste
Make the Filling
Gather the ingredients.
Fry bacon until crisp. Remove and chop. Set aside.
Add ground meat, onion, celery, and carrot to the pan with bacon fat. Fry over medium-high heat until the meat is browned.
Add mushrooms and frozen peas and cook for about 3 more minutes.
Add gluten-free sweet-rice flour as a thickener and stir to blend.
Stir in tomato paste, gluten-free Worcestershire sauce, beef stock, bacon, thyme, parsley, and optional rosemary. Cook until the mixture is thick and all vegetables are tender. Remove from heat and set aside.
Make the Mashed Potato Topping
Preheat oven to 375 F.
Fill a large saucepan about half full with water. Add 1 teaspoon salt and bring to a boil.
Peel and quarter potatoes. Carefully add to boiling water, reduce heat to medium, and simmer until the potatoes are tender. Drain completely.
Use a potato ricer or masher. Add butter and milk and mash until smooth.
Stir in shredded cheddar cheese and chopped chives. Salt and pepper to taste.
Spoon meat and vegetable mixture into a 1 1/2-quart baking dish.
Spread mashed potatoes over the top of the meat. Use a spatula to smooth and a fork to make a pattern in the potatoes if you like.
Bake in the heated oven for about 30 minutes or until the potatoes are golden brown.
Serve hot and enjoy!
Avoid gluten cross-contamination in the kitchen! Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Traditional Shepherd's Pie
Back in the day, shepherd's pie recipes were made with leftover meats like roast lamb, beef, or mutton. Fresh vegetables and herbs were added along with a scant bit of flour and broth and topped with fresh cheesy mashed potatoes. Today, there are myriad versions.