You don't have to say goodbye to this mealtime classic anymore! Enjoy a delicious, flavourful gluten free Shepherd's Pie at your next dinner with this simple Celiac friendly recipe.
Add ground meat, onion and carrots to pan with oil/bacon fat.
Fry over medium-high heat until the meat is browned.
Add ground meat, onion, celery, and carrot to the pan with oil/bacon fat.
Add frozen peas and cook for about 3 more minutes.
Add gluten-free cornstarch (sub for sweet rice flour optional) as a thickener and stir to blend.
Stir in tomato paste, gluten-free Worcestershire sauce, beef stock, thyme, and parsley.
Cook until the mixture is thick and all vegetables are tender.
Remove from heat and set aside.
Mashed Potato Layer
Heat oven to 375 F.
Fill a large saucepan about half full with water.
Add 1 teaspoon salt and bring to a boil.
Peel and quarter potatoes.
Add potatoes to boiling water, reduce heat to medium, and simmer until tender.
Drain completely.
Mash potatoes with potato masher.
Add butter and milk and mash until smooth.
Stir in shredded cheddar cheese and chopped chives (optional).
Spoon meat and vegetable mixture into a 1 1/2-quart baking dish.
Spread mashed potatoes over the top of the meat.
Bake in heated oven for about 30 minutes or until the potatoes are golden brown.
Recipe Tips & Notes
Need to speed things up? Substitute with Clubhouse Gluten Free Shepherd's Pie mixes - follow instructions as usual excluding tomato paste, Worcestershire sauce, beef stock and cornstarch.Save some money and buy frozen mixed vegetables too!