Rebecca's Gluten Free Blog

Gluten Free in the Upper Midwest

Recipe: Shepard’s Pie (Gluten-Free) January 11, 2011

Filed under: Cooking & Baking — rebeccagf @ 5:56 pm
Tags: ,

Shepard’s Pie is a great thing to make for your family or a group of people, because it’s practically gluten-free anyway! I’ve been lamenting the lack of vegetables in wintertime~ whatever I’m able to find is usually pretty sickly looking and expires really quickly. this recipe is full of different veggies (many as in-season as you can get this time of year, and a couple of them frozen), and it’s still comfort food at the same time. I just thought I’d share the recipe that I use to make it. (mine is an adaptation off of Alton Brown’s Shepard’s Pie recipe on the Food Network’s website), and serves 6-8:

Topping Ingredients:

1 lb potatoes

1 lb sweet potatoes

milk, butter, salt, and pepper to make mashed potatoes

1 egg yolk

Filling Ingredients:

2 Tbl olive oil

1-2 onions (chopped)

2 carrots (chopped)

1.5 lbs ground bison (or meat of choice)

2 cloves garlic (minced)

salt & pepper to taste

2 Tbl corn starch (or GF flour)

2 tsp tomato paste

1 cup (GF) chicken broth

1 tsp (GF) Worcestershire sauce

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 cup frozen (or fresh) corn

1/2 cup frozen (or fresh) green peas

Directions:

peel and cube the potatoes and sweet potatoes (I like to make half of the topping sweet potatoes to add extra nutrients, but still keep the other half regular potatoes, so as not to get overwhelmed with the flavor, but you can make it all regular potatoes if you’d like), put them in boiling water until tender. go on to start with the filling… but when the potatoes are done cooking, drain, and prepare them as mashed potatoes, with butter, milk, salt, and pepper, and then add the egg yolk and mix. set aside.

for the filling, put a large frying pan on the stove on medium heat, and add the onion and carrots, until the onions start to turn opaque (just a few minutes). then add the garlic and the bison, and brown the meat. (I drain some of the grease part-way through, but that’s not necessary). add the corn starch or gluten-free flour, and toss the meat mixture in it, so that it coats it fairly evenly, and cook for another minute. then add the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme. when the broth begins to boil, turn the heat down, and continue to cook until mixture is thickened (less soupy, more of a sloppy joe texture). add the corn and peas to the mixture.

then take a casserole dish, and spread the meat filling mixture evenly in the bottom of the dish. add the potato/sweet potato mixture on top. cook in the oven for about 25 minutes at 400 degrees, or until the potato topping starts to brown. let it sit for 15 minutes (so it doesn’t come out soupy on the plates), before serving. and enjoy!

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