Gluten Free Recipes
Gluten Free Comfort Favorite: Shepherd's Pie
One of my after-school chores was often to peel potatoes for dinner. I didn’t mind that chore for two reasons. I got pretty fast at peeling, so it wasn’t a chore that took long. But the bigger reason that I didn’t mind, though, was because I loved mashed potatoes. And that’s how we almost always ate those potatoes I peeled.
This week I’m sharing with you another cold-weather comfort food. If you’re like me, mashed potatoes are comforting. When you combine them with beef and vegetables in this potato-topped casserole, you have an all-in-one meal that will fill your family’s bellies and bring a smile to their faces.
If you’re looking for shortcuts, here are a few ideas:
- Make a large batch of mashed potatoes on a previous night and use the leftovers.
- Use instant mashed potatoes.
- Brown large batches of ground beef and keep it in the freezer for recipes such as this one.
- Use frozen mixed vegetables cooked in water and skip the chopping step.
The only ingredient in this recipe that could cause problems for the gluten-free person is the beef broth. Use a brand that is labeled gluten free, homemade broth, or gluten-free beef bouillon (Herb Ox was labeled gluten free the last time I checked).
Gluten-Free Shepherd’s Pie Recipe
- 1/2 cup milk (or substitute, I used almond milk)
- 2 Tablespoon butter (or substitute, I used Earth balance)
- 1 teaspoon baking powder (optional)
- 1 1/2 pounds ground beef
- 1 large onion, chopped
- 3 cups chopped or small vegetables (carrots, celery, peas, corn, broccoli)
- 1 Tablespoon butter or other oil
- 2 pounds red potatoes
- 1/2 cup gluten-free beef broth
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- salt & pepper to taste
- 2 teaspoons corn starch
- 2 Tablespoons cold water
- Scrub and trim the potatoes, but don’t peel. Cut and cook in boiling water until tender.
- Drain the potatoes and allow to steam dry for several minutes.
- Heat the milk and butter until warm. Add to the potatoes along with the baking power (to make them lighter). Mash vigorously with a hand masher. Add more milk if needed.
- Crumble and cook the ground beef in a skillet. Drain and move the beef to a bowl.
- Chop the onions and any other vegetables that need chopping such as carrots and celery.
- When the beef is done and removed, add the butter or oil to the skillet. Add the vegetables and cook until just tender.
- Add the broth, parsley, Italian seasoning, salt, pepper, and the reserved beef. Mix together and heat.
- Combine the corn starch and cold water. Stir it into the beef mixture and simmer for several minutes.
- Place the beef and vegetable mixture in a 9 x 13 inch baking dish or two smaller dishes.
- Spread the mashed potatoes evenly on top and use a fork to create lines and peaks in the potatoes (for nice browning).
- Bake at 400° for 30 minutes.