Shepherd's Pie (Gluten and Dairy Free)
A warm, comforting all in one meal that is the perfect make ahead meal to freeze or give to a friend in need. It's also gluten and dairy free to accomodate for people with allergies/diet preferences. The perfect hearty, nutritious meal for cold winter months!
Servings: 8 servings
Ingredients
Filling:
- 1 tbsp olive oil
- 1 onion, small chopped
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1 1/2 lbs ground beef
- 2 tsp Italian spices
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 156 ml can tomato paste
- 2 tbsp cornstarch
- 1 cup beef broth
- 2 tbsp Worcestershire sauce certified gluten free if necessary
- 1 tbsp dijon mustard
- 1 tbsp coconut aminos or soy sauce, gluten free if necessary
- 1 tsp pure maple syrup
- 1 cup frozen peas
Mashed Potatoes:
- 2 1/2 lbs potoates, cubed (I perfer Yukon Gold, unpeeled) about 6 average size potatoes
- 1 tsp salt
- 6 tbsp Ghee or vegan butter use butter if not dairy free
- 1/4-1/2 cup coconut cream or cashew cream (I use the thick cream from canned coconut milk) or heavy cream if not dairy free
- 2 tbsp nutritional yeast or parmesan cheese if not dairy free
- 1 egg yolk, whisked omit if making mashed potatoes not baked in a casserole
- fresh ground pepper to taste
Instructions
Filling:
- Add the olive oil to deep skillet or pot over medium heat. Saute the onion, celery, and carrot until softened, about 6-8 minutes. Add the garlic and saute for another minute.
- Add the beef and cook until no longer pink, breaking the meat up with a wooden spoon as you go.
- Season with salt, pepper, and Italian spices. Add the tomato paste and cook for a minute.
- Whisk or shake in a jar, the cornstarch and beef broth and add to the beef mixture, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the worchestershire, coconut aminos, dijon, and maple syrup. Taste and adjust seasoning as desired. If you like a bit of a kick, feel free to add a pinch of red chili flakes or a tsp of Sriracha.
- Stir in frozen peas and remove from heat.
- Preheat oven to 400F. Grease a 9 x 13" pan and add beef mixure.
Mashed Potatoes:
- Meanwhile, prepare mashed potatoes. Bring a large pot of salted water to a boil. Add the potatoes and simmer for 20 minutes, or until fork tender. Alternatively, you can cook the potatoes in the Instant Pot with 1/2 cup water and 1 tsp salt for 10 minutes high presssure with a quick pressure release.
- Drain the potatoes (not necessary for IP) and add the ghee or butter, cream of choice, and nutritional yeast or parmesan cheese. Mash until smooth and creamy. Start with 1/4 cup of cream and add more as needed. Season to taste with salt and pepper.
- Quickly mash in the whisked egg yolk, working quickly so the egg doesn't scramble. (If you are using this recipe solely for mashed potatoes, omit the egg yolk. It is only used for baking the potatoes in the casserole to help them bronze and set nicely.)
- Scoop the potates in dollops on top of the beef mixture and spread evenly with a spatula, pressing up against the sides to create a seal so the beef 'gravy' doesn't boil over. Make little swoops with the spatula into the mashed potatoes to make an appealing pattern, if desired. If freezing, cover tightly and freeze at this point. Before serving, bake at 350 for 1 hour, or until filling is bubbling and fully heated through.
- If serving right away, bake at 400 for 25 minutes, or until filling is bubbling. Broil on high for 2-3 minutes until potatoes are nicely browned (watch carefully to not burn). Let sit at room temperature for a few minutes before slicing and serving.
