Monday, June 11, 2012

Shepherd's Pie (Gluten Free)

Here's a recipe that really feels like an American favorite! And who doesn't love meat and potatoes? This is comfort food to me. It's hearty, healthy and yummy! I'm happy to share this one with you. **This recipe is also gluten free.

1 1/2 lbs ground beef
1 1/2 cups frozen seasoning blend veggies
*these are awesome to cook with! Find them in the frozen veggie section. They are already cut up onions, celery, bell peppers, etc. Much easier than cutting up onions and adds great flavor without added preservatives or other ingredients. No salt even! Just veggies. Worry free addition  :)

1 cup frozen peas
1 cup frozen sliced carrots
1-3 tbsp butter or other oil for sauteing
3-5 pounds red potatoes rinsed and cut into cubes. cut off any sprouts, peel if desired
2 tbsp butter for potatoes
1 cup milk ( I used coconut milk which gave a nice flavor and bc my fiance is lactose intolerant)
1 tsp baking powder
1/2 cup vegetable broth (you may use beef broth as well.)
1 1/2 tsp chopped garlic
Seasoning to taste- salt & pepper, oregano, basil
1/4 cup Parmesan cheese to add to top. (or whatever cheese you prefer)

  1. Preheat oven to 400 degrees.
  2. Cover potatoes with water in a medium size pot and bring to a boil. Add about a 1/2 tsp salt. Turn to medium heat and cook until tender. About 15- 20 minutes. Drain in a strainer once tender.
  3. While potatoes are cooking, crumble ground beef and put in a large preheated skillet on medium high heat. Season with salt & pepper, basil and oregano. Add garlic. Continue cooking until fully cooked. 
  4. Heat milk and 2 tbsp butter in a sauce pan on medium heat until steaming and warm. Mash up potatoes well with a potato masher or whisk in a bowl (while they are still warm). Add milk and butter to potatoes. Add 1 tsp salt and baking powder. Mix well until smooth.
  5. Remove beef from skillet and set aside. Add seasoning blend veggies in skillet with oil on medium high heat and saute for a few minutes until tender, seasoning with salt and pepper. Add in carrots and continue cooking until tender about 5 -7 minutes. Add more oil if they start to stick. Season carrots as well. Add peas in and cook until tender, about 2-3 minutes.
  6.  (Note- I always lightly season each layer to given a nice, flavor throughout. This way, you are building flavors and you don't end up with a bland dish. Don't over do the seasonings, just sprinkle lightly. Taste to make sure it is enough.)
  7. When all vegetables are tender, add beef back to skillet along with broth. Stir together and put the lid on for about 5 minutes to simmer, making sure everything is cooked throughout.
  8. Spread beef and vegetable mixture along the bottom of a greased 9x13 baking dish. Carefully spread the potato mixture evenly along the top. There should be plenty of potatoes to give a nice layer on top. Bake in the oven for 25 minutes until golden brown. 

Remove right before done and add some shredded cheese, put back into oven to melt for about 2 minutes only. Mine looked like this in the end after cheese:


No comments:

Post a Comment