Gluten Free

Shepherds Pie

Gluten Free

Shepherds Pie is the first dinner my 8 year old daughter independently made for our family.

Since then this meal has held a special place in my heart and takes comfort food to a whole new level.

This recipe is gluten free and can be easily made paleo with a few adjustments.

It freezes REALLY well and is a very cost effective meal which makes it great for freezer meal planning!

It is so delicious with a little bit of a different spin on your traditional shepherds pie. I hope you enjoy!

Shepherds Pie

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Servings: 8
Calories: 500kcal
Author: Hannah Stewart

Ingredients

Mashed Potato Ingredients:

  • 4 large russet potatoes, peeled and chopped
  • 1/2 cup butter (for paleo use coconut oil or ghee)
  • 1/2 cup milk (I prefer almond milk)
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 3 tsp salt or salt to taste
  • 1/2 tsp pepper or pepper to taste

Filling:

  • 2 lb ground beef
  • 1 small onion, diced
  • 2 cup carrots, chopped
  • 1 cup celery, diced
  • 2 tbsp olive oil

Sauce Ingredients:

  • 1 cup diced tomato
  • 1 cup stock (I prefer chicken or veggie)
  • 1 tsp dried basil
  • 1 clove garlic
  • 1 tsp thyme
  • 2 tsp salt
  • 2 tsp tapioca starch

Instructions

Directions:

  • Preheat oven to 350. (Not needed if freezing to cook later)
  • Put on a large pot of salted water (Add a large pinch of salt) and bring to a boil. Meanwhile peel and chop potatoes. Once water is boiling add potatoes and boil for 15-25 minutes (Or until potatoes fall apart when poked with fork)
  • Blend together sauce ingredients and set aside.
  • Add olive oil to large 3 qt. saute pan on medium-high heat. Once oil is heated add onion and carrots.
  • Saute 3-5 min, or until veggies are slightly tender. Add beef and brown.
  • While beef is browning, check potatoes for doneness. (If potatoes fall apart when poked with a fork they are ready to be drained and mashed) If not let boil longer.
  • If potatoes are ready drain and mash together with all mashed potato ingredients. Season with salt and pepper to taste. Set aside to cool.
  • Once beef is browned, drain, then add celery and sauce and bring to a simmer. Simmer for 15 minutes.
  • Pour beef mixture into 9×13? baking dish and set aside to cool.
  • Once beef mixture is slightly cool top with mashed potatoes and spread carefully. [If freezing then at this point you will freeze the casserole prior to baking. See freezer directions below for the next step. If not freezing then continue on to step 6.]
  • Cook uncovered in preheated oven for 30 minutes. After 30 minutes broil on high for 5 minutes.
  • Let sit for 10-15 minutes then enjoy!

Freezer Directions:

  • Cover shepherds pie and be sure to label with recipe name, cooking directions and expiration date (today's date plus three months). Free printable label on recipe post.
  • Freeze until ready to cook!

Cooking Directions from Frozen:

  • Preheat oven to 425 and cook for 45-60 minutes (covered). After cooking broil for 5 minutes (uncovered).
  • Let sit for 10-15 minutes then enjoy!

Cooking Directions from Thawed:

  • Preheat oven to 375 and cook for 30 minutes (covered). After cooking broil on high for 5 minutes (uncovered).
  • Let sit for 10-15 minutes then enjoy!

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