Friday, March 21, 2014

GF/DF Shepherd's Pie

I made a meal for my sweet friend, Ruth, a couple weeks ago to help out when she had a new baby.  Her whole family is no gluten or dairy so I flipped through my new gluten free cookbook and decided to make her Shepherd's Pie.

The recipe called for a large onion, chopped.  I only had half an onion so it had to do!

Next, the recipe called for 1 to 2 large carrots, peeled & chopped.  I went for 4 because I had less onion and thought I might as well plump the recipe for a small second pan.

The recipe also called for a zucchini, chopped, but I didn't have one so I opted for celery instead.  You might be wondering why I chose this recipe when I didn't have the ingredients!  Meh - It's what I do.  Being resourceful, right?

I sauteed the veggies in 2 T evoo.

Then, I added 20 oz lean ground beef.  The recipe only called for a pound, but my package was 20 oz and more meat would add to the bulk.

Next I was to add: 1 cups chicken stock, 3 T tomato paste, 2 T Worcestershire, 1 1/2 t. dried parsley, & 1-2 T all purpose gluten-free flour.  I don't have an GF flour (yet) so I used cornstarch after checking to be sure it was gluten-free.

Here's the chicken broth

And I added 2 Tablespoons of cornstarch.

I ALSO didn't have any tomato paste, but I did have some tomatoes.  So I mashed up three and used my immersion blender to puree them.  

The beef was lean and didn't produce substantial grease to drain, but those tomatoes added a lot of liquid!  I drained it out.

 Then I poured some of it into the pan bottoms

I had some green beans in the freezer from our summer garden so I decided to mix those in as well.

The bulked-up mixture didn't fill two pans entirely so I switched to a slightly smaller second pan.  You can see in this photo I also added a can of corn.
 Finally the topping: 2 pounds of potatoes!
I was really excited that these leftover potatoes from church were just about two pounds, but then I realized I had better not use them just in case they had been prepared with butter or something else with dairy or gluten.

So I peeled two pounds of potatoes instead.

I mashed the potatoes with 1/2 cup almond milk and some salt.  Then I spread them on the baking dishes and Voila!
I took the big pan to my friend along with some sparkling cider and I fed my family the small dish.  It bakes at 375 for 30 minutes.  And you can crisp the top under the broiler for a couple minutes at the end.    My family loved it! 


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