Gluten Free Shepherd’s Pie
- Joe S.
- May 17, 2020
- 2 min read
Updated: Jun 10, 2020
The ultimate Irish Casserole! Made with layers of savory meat, vegetables, herbs, and potatoes, this is a must at any family dinner!
Shepherd's Pie, the ultimate Irish casserole! It is so simple yet full of wonderful flavors! It has meat and potatoes...it has vegetables and herbs...and it is creamy and buttery. What is not to like about it, right?
This brings me back to my childhood. Mom used to make it a lot and it was always so good! I love making Shepherd's Pie because it versatile and a crowd pleaser. You can use whatever protein you want ( pork, lamb, beef, buffalo, turkey, or chicken) or a plant-based protein to ensure it is 100% vegetarian. And guess what? Kids love it as well! To them, Shepherd’s Pie is the best of sloppy Joe’s and mashed potatoes combined into one dish.
Let's make it!
Prep time: less than 10 minutes
Cooking time: about 45 minutes
Serves 8 to 10 people
Lamb is traditionally used for this dish but you can use beef, pork, turkey or chicken. To make this dish vegetarian, substitute the meat for you favorite plant-based meat substitute.
INGREDIENTS
2 pounds of ground beef chuck (80%/20%)
5 to 7 large golden potatoes (peeled and cubbed)
1 large yellow onion (chopped)
4 cloves of garlic (peeled and minced)
4 tablespoons of Lea & Perrins Gluten Free Worcestershire sauce
2 carrots (peeled and chopped)
1 15.20 Oz. can of whole kernel sweet corn (drained)
1/4 cup of sweet peas (fresh or frozen)
1 cup of ketchup
2 teaspoons of tomato paste
salt and pepper to taste
1 cup of cream or milk
1/2 cup of unsalted butter
2 whole eggs
1/8 teaspoon of nutmeg or allspice
2 tablespoons of fresh thyme
2 tablespoons of fresh parsley (chopped)
1 bay leaf
Method
In a large pot, add the potatoes and a generous pinch of salt. Cover with cold water. Set the temperature to high heat and cook the potatoes until soft to the touch (about 15 minutes). Once soft, drain and set aside.
Set the temperature to medium-high and add 2 tablespoons of oil to the pot.
Cook the onions, with pinch of salt, until translucent.
Add the garlic, tomato paste, bay leaf. Cook until garlic becomes fragrant.
Add the beef, Worcestershire sauce, carrots, and 1 tablespoon of thyme and parsley each. Cook for about 10 minutes stirring frequently.
Add the ketchup, nutmeg, a pinch of salt and 1/2 tablespoon of pepper. Stir well. cook for another 5 minutes. Add the corn and sweet peas.
Taste for salt and pepper. Adjust if necessary. Remove from heat and drain excess fat. Set aside.
Preheat oven to 400 degrees F.
In a large mixing bowl mash the potatoes with the cream and butter. Add salt to taste and the rest of the thyme.
Incorporate the eggs and mix well.
In a large baking dish, add all the meat evenly (figure 1).
Scoop in the mash potatoes (figure 2) and smooth out (figure 3).
Place the baking dish in a baking tray lined with aluminum foil.
Place oven and bake for 25 minutes.
Once baked, removed from oven and let it rest for 10 minutes before serving.
Enjoy!!!
Printable PDF with recipe below.
Comments