Receta Gluten Free Shepherd’s Pie #secretrecipeclub #glutenfree
Gluten Free Shepherd’s Pie #secretrecipeclub #glutenfree
This month’s Secret Recipe Club recipe is shepherd’s pie from Shelby at The Life & Loves of Grumpy’s Honeybunch. Shepherd's pie is classic British pub food that’s usually made with ground lamb. However, you can make it with other ground meats (Shelby and I used venison) or even make a vegetarian version, called a Shepherdess’ Pie, with soy crumbles.
Shelby’s version of shepherd's pie uses instant gravy mix. However, since I’m gluten free, I chose to make the gravy using the method found in The Joy of Cooking. However, instead of flour, I used rice starch to thicken the gravy.
Also, feel free to use fresh, frozen or canned vegetables in your shepherd's pie. I used canned since that’s what I had on hand (and what I'm trying to get rid of before we move to Boston). I also eliminated any added salt as there was plenty of sodium in the beef broth and the steak and Worcestershire sauces.
Ingredients
- 2 pounds red potatoes
- 3 tablespoons buttery spread, divided
- 1 1/2 pounds ground meat (lamb, venison, turkey or beef)
- 3 tablespoons rice or corn starch
- 1 (14.5 ounce) can sliced carrots
- 1 (15 ounce) can peas
- 1/2 cup onion
- 2 cloves garlic, minced
- 1 (14.5 ounce) can beef stock, divided
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak sauce
Directions
Wash potatoes and cut into large chunks. (If you’re not using red potatoes, you’ll need to peel them, too.) Place in a pot of water, bring to a boil and cook until tender.
Drain potatoes reserving 1/2 cup of cooking liquid. Mash potatoes with liquid and butter until fluffy. Set aside.
Preheat oven to 350 degrees F.
Brown ground meat with onions. Set aside.
In a small bowl, mix 3 tablespoons rice starch with 3 tablespoons of beef broth until thoroughly mixed.
In a skillet on medium high heat add garlic, beef stock, Worcestershire sauce, steak sauce and vegetables. Bring to a simmer and add the rice starch and broth mixture. Stir until the broth thickens.
Add the browned ground meat and onion mixture to the pan. Mix and keep at a simmer. Add any beef broth you have leftover and cook until thickened. Remove from heat.
Pour vegetable and meat mixture into a baking dish. Carefully spoon mashed potato over mixture. Using the tines of a fork, score the mashed potatoes, if you like.
Place small chunks of the buttery spread on the mashed potatoes. Then place baking dish on a cookie sheet as the gravy may bubble over.
Bake 20 to 25 minutes at 350 degrees until mashed potatoes are golden.
Remove shepherd's pie from oven and let sit for 5 to 10 minutes before slicing and serving.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: 8 servings
Calories: 349
Calories from Fat: 85
Total Fat: 9.5g
Saturated fat: 4.1g
Unsaturated fat: 0g
Sodium: 362mg
Total Carbohydrates: 37.0g
Sugar: 7.6g
Fiber: 6.2g
Protein: 28.7g
Cholesterol: 83mg
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