Friday, March 20, 2015

Gluten-Free Feature Friday: Shepherd's Pie (Gluten + Dairy Free)

It's Friday! That means we are back for another Gluten-Free Feature!

For today's GFFF, I am going to share a delicious recipe inspired by this week's Irish festivities!

Shepherd's Pie!!

Shepherd's pie can be traced all the way back to the 1970's (although, fun fact!, back then it was called "cottage pie!") Today, it is one of the ultimate Irish comfort foods, and it can be found in many Irish pubs! (Flannery's Pub in STL has a DYNAMITE Shepherd's Pie!!)

It has become one of my favorite, go-to recipes when I need a quick meal! However, with this dish, we run into 2 problems:

Gluten + Dairy

Gluten: What makes a great shepherd's pie is the gravy!! But, what is one of the key components of gravy? Flour (aka gluten...)

Dairy: What also makes a great shepherd's pie is that top layer of mashed potatoes, which is known for having copious amounts of butter. Add in the milk, and all that dairy spells tummy troubles for me!

That is why I have created my own rendition of this delectable dish! 

Here is my:

Gluten-Free + Dairy Free Shepherd's Pie

Time:  40-50 mins
Serves: 4

You Need:
For Mashed Potato Topping:
4-5 yukon potatoes (or whatever you use for mashed potatoes)
1 tblsp of Earth Balance Buttery Spread
2 tblsp of unsweetened almond milk
salt + pepper to taste

For Meat Mixture:
1 pound of ground lean beef (or ground lamb if you want to splurge!)
1/2 bag of frozen mixed vegetables (I use the one with corn, peas, green beans, and carrots)
1/2 cup of chopped mushrooms
2 tbsp cornstarch
1 cup of unsweetened almond milk
salt + pepper to taste

Scrub potatoes, chop, and put in a steamer basket.
Let steam for about 20-30 minutes, until tender when pierced with butter knife.
Once tender, mash potatoes with buttery spread, almond milk, salt, and pepper.
Set aside.
Preheat oven to 400 degrees
Brown meat in a pan.
Once almost cooked, add mixed vegetables and mushrooms.
Cook for about 5 minutes.
Fat should have been rendered from meat while cooking. So, slowly mix cornstarch to meat mixture, about 1/2 tbsp at a time.
Once cornstarch has fully dissolved, add almond milk and stir.
Let simmer for about 5 more minutes until thickened (if too thick, add more liquid.)
Place meat mixture into a loaf pan and top with mashed potatoes.
Put in preheated oven and cook at 400 degrees for about 20-30 minutes.
Once mashed potato topping has browned, remove from oven and let cool for about 10-15 minutes.
Once cooled, serve and enjoy!

As always, feel free to add your own seasonings and spices for your own flair! That's half the fun of cooking! (When it turns out right...) If you want your gravy a little runnier, just add less cornstarch (probably use about 1 tbsp.)

How did you celebrate St. Patty's Day?!

Also be sure to pin this recipe for your next weeknight dinner!

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