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!
Katie
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