Gluten Free Shepherds Pie Recipes
GLUTEN-FREE SHEPHERD'S PIE
Steps:
- 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.
- 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.
Nutrition Facts : Calories 509 kcal, Carbohydrate 42 g, Cholesterol 96 mg, Fiber 6 g, Protein 32 g, SaturatedFat 11 g, Sodium 447 mg, Sugar 7 g, Fat 24 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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