Gluten-Free Shepherd's Pie

[Yvonne (Vonnie) Mostat, RN]

Shepherd's Pie

This one dish meal is usually made with ground lamb, but not everyone likes cooked lamb.

If you use ground lean hamburger it turns out well and is called "A Cottage Pie"

1 1/2 tsp. olive oil

2 garlic cloves, minced

1 onion, finely chopped (Medium sized onion, and not too old!)

1 carrot finely chopped

1 rib of celery finely chopped

3/4 tsp. each of dried thyme and rosemary (or 2 sprigs of fresh thyme - 1 sprig of rosemary

750 grams (1.5 lb) ground lamb (minced,or use lean ground hamburger and make a Cottage Pie. It can also be used with that extra turkey you often have left over, and if you don't use that left over turkey it will dry out and you will need to throw it out.

1/4 Cup Gluten Free Flour. I used Bob\s Red Mill, but have also tried the "One on One" flour mixtures, (but don't think that means half gluten free and half regular flour)

1/4 Cup of tomato paste

2 Cups of lamb stock or gluten free beef stock  (or use broth)

1/2 Cup of red wine  (or use water)

1 gluten-free bouillion cube crumbled

1 tbsp. Worcestershire sauce  GLUTEN FREE PLEASE

2 dried bay leaves, salt and pepper to your taste buds

1 Cup of frozen peas.

MASHED POTATO

Cook potatoes in boiling water for 15 minutes or until soft.

1.2kg -  2.2 lb. potatoes . Peel the potatoes and cut into 2/5 cm/1" cubes

2/3 Cup of milk (whole or low fat - or a milk that suits your stomach

2 tbsp. butter   {When well cooked drain water off the potatoes and mash well, adding the milk and butter

CRUST

2 - 3 tbsp grated parmesan (optional ) {always use parmesan, and often use grated yellow cheese on top as well.

Heat oil in a large skillet over medium high heat. Add chopped onion and garlic. Cook for 1 minute. Then add carrots, and celery ,(Don't forget Celiac people cannot use Blue Cheese. It has bread in it)

2 tbsp. of butter  Melted

Fresh Thyme {Optional}Heat oil in a large skillet over medium high heat. |Add onion and garlic and cook for one minute. Then add carrots, celery, thyme and rosemary. Cook for three minutes or until sftened and sweet.

Turn heat up to high.  Add the ground lamb breaking it up as you stir.  Add gluten free flour, tomato paste, broth and red wine (if permissable)

If you are out of gluten free flour you can use cheddar or tasty 

{Sometimes I have used zucchini, 2 tbsp of cornflour/cornstarch, and mix with a splash of water. stir into the sauce. It will thicken as it heats .

Bring to a simmer and then turn down the heat so it is simmering rapidly. Cook it for 30 minutes or until  deep golden on top and bubbling. Cook for  for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency.

Adjust the sale and pepper to your taste. Stir in peas. You can cover it and refrigerate to cool - 1 - 2 hours or overnight (optional. Ensure the potato doesn't weep into the filling and makes it much esier to spread. If you are in a rush pop it into the freezer while you make the potatoes. This works well and the potatoes are easier to spread.

 

[Scott Adams]

As usual, your recipes look amazing! Thank you for sharing Vonnie!