This time of year the weather can be fickle. Even in Israel, where it tends to be significantly warmer than my native New York, we still have the occasional cool evening and even the days aren’t nearly as hot as they will be. So for some last minute cool-weather comfort food (or for those of you in the Southern hemisphere who are on the cusp of winter), here’s a naturally gluten free shepherd’s pie for your enjoyment. It’s rich and satisfying, and is sure to please the whole family.
I originally came up with the recipe for the now defunct digital magazine TreeFree Food to use in an article on leftovers. See, shepherd’s pie is a classic British comfort food that arose as a way to reinvent the typical Sunday lamb or beef roast with potatoes into an entirely new dish later in the week. So if you have leftover roast meat feel free to coarsely chop it and use it in place of the ground beef or lamb, and of course the topping is the perfect use for leftover mashed potatoes. Of course, it’s also worth making from scratch.
Filled with protein and veggies, it’s also a complete, gluten free meal that’s easy as pie – no pun intended! – to put together. It takes about an hour to make, but it’s not difficult work – if you can heat a pan and make mashed potatoes, you can make shepherd’s pie. What are your favorite gluten free recipes? Share in the blog hop below!
- 1 tablespoon oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2.2 pounds (1 kg) ground beef or lamb
- 3 tablespoons tomato puree
- 1 teaspoon Worcestershire sauce
- 1 cup (250 ml) beef stock (or a mixture of red wine and stock)
- 2.2 pounds (1 kg) potatoes, peeled and quartered
- ¼ cup (56 g) butter
- ½ cup (150 ml) milk
- Salt and pepper
- 1 cup peas
- Heat the oil in a large skillet and add the onion, garlic, and carrots. Cook until softened.
- Add the ground lamb or beef and cook until browned, stirring often to crumble the meat.
- Add the tomato puree and Worcestershire sauce and simmer for a few minutes. Add the stock, bring to a boil, then lower the heat and cook, uncovered, for 20 minutes.
- Meanwhile, put the potatoes in a large pot of cold water and bring to a gentle boil. Simmer until tender. Drain, return to the pot with the butter and milk, and mash until smooth. Season with salt and pepper.
- Preheat the oven to 175C/350F.
- Add the peas into the ground meat mixture and season with salt and pepper.
- Put the ground meat mixture at the bottom of a 9-by-14-inch ovenproof dish. Spread the mashed potatoes evenly over. Use a spatula or fork to create small peaks in the mashed potatoes.
- Bake for 30 minutes, or until the top is lightly browned. Remove from the oven and allow to rest for 5 minutes before serving.
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