Becky's Shepherds Pie with a Gluten Free Option


This is a traditional shepherd's pie recipe. You can change the vegetables, seasonings and meat according to your tastes. This can also easily be made gluten free. Although it is a bit of work, it's worth it! No cream of anything soups here!

1 tablespoon neutral oil, like canola
1 teaspoon black pepper
1 lb lamb or ground beef
1 large onion, minced
3 large carrots, minced
1 cup frozen or fresh peas
1 tablespoon dried thyme
1 tablespoon dried marjoram
1/4 tsp red pepper flakes (optional)
2 tablespoons flour (or corn starch if you need gluten free)
6 oz dry red wine
2 tablespoons tomato paste (if you are out or want some sweetness, use catsup)
2 tablespoons Worcestershire sauce (Lea & Perrins is gluten-free)
1 cup chicken stock if using lamb, beef stock if using ground beef
Salt to taste
7 cups seasoned mashed potatoes
1 egg, beaten
1/2 cup grated Parmesan cheese
1. Preheat oven to 400 degrees. 2. Grease a 9x13 dish. 3. Heat oil in a large saucepan. Saute minced carrots until they soften. Add onion and saute 2 minutes. 4. Add lamb or beef and brown, crumbling it as you go. Season with pepper, thyme, and marjoram. Add optional red pepper flakes if you wish 5. When the meat mixture is browned, drain excess fat if needed. Add peas, flour (or corn starch for gluten free), and tomato paste. Mix well. 6. Add wine and Worcestershire sauce and mix well. 7. Add stock and bring to a simmer. Let reduce until the sauce is thick. Taste and add salt if needed. Depending on your stock, you may not need salt. 8. Pour into a greased 9x13 dish. Top with mashed potatoes. Brush potatoes with the beaten egg and top with Parmesan cheese. 9. Bake uncovered at 400 degrees for 25 minutes, or until potatoes start to brown and the meat mixture is hot.


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27% DV

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