Gluten Free Shepherd's Pie Recipe

Shepherd's Pie Filling

Add ground meat, onion and carrots to pan with oil/bacon fat.
1 1/2 pounds extra lean ground beef, 1 onion, 1 cup carrots, 1 tablespoon extra virgin olive 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.
1 1/2 pounds extra lean ground beef, 1 onion, 1 cup celery, 1 cup carrots
Add peas & corn, and cook for about 3 more minutes.
1 cup peas, 1 cup corn
Add gluten free cornstarch (sub for sweet rice flour optional) as a thickener and stir to blend.
2 tablespoons cornstarch
Stir in tomato paste, gluten free Worcestershire sauce, beef stock, thyme, and parsley.
1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1/2 to 3/4 cup beef stock, 2 teaspoons thyme, 1 tablespoon 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.
1 teaspoon salt
Peel and quarter potatoes.
1 3/4 pounds yellow potatoes
Add potatoes to boiling water, reduce heat to medium, and simmer until tender.
1 3/4 pounds yellow potatoes
Drain completely.
Mash potatoes with potato masher.
1 3/4 pounds yellow potatoes
Add butter and milk and mash until smooth.
4 tablespoons butter, 1/2 cup milk
Stir in shredded cheddar cheese and chopped chives (optional).
1/2 cup cheddar cheese
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.