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Shepard’s Pie



My friend Jane is a newly diagnosed Celiac.  She is one of those folks that doesn’t have any symptoms when she eats gluten.  This has been a blessing and a curse.  A blessing because she doesn’t have any terrible outright symptoms and a curse because she doesn’t know when she accidentally gets “glutened.”  Plus, it is really hard to stay on the diet when you are newly diagnosed and don’t feel sick.

Jane asked me for a Shepard’s Pie recipe today.  Here you go Jane!  Enjoy…

1 lb lean ground beef
1 cup onion, diced
3 1/2 cups frozen mixed vegetables
2 garlic cloves, minced
salt and pepper to taste
1/2 teaspoon  nutmeg
8 oz  gluten-free beef broth
2 Tablespoons corn starch
2 pounds potatoes, cooked and mashed

Cook ground beef in frying pan until brown. Add onion, mixed vegetables, garlic, salt, pepper and nutmeg. Lower heat and cook for  12 minutes or until vegetables are soft. Add beef broth, bring to a boil.

Mix the butter and the flour together and stir in enough to make a thick gravy to bind the filling. Pour into large shallow baking

pan and cool. The filling should be about 1-1/2 inches deep.

Cover the meat mixture in the pan with the corn and then top with

the hot mashed potatoes. Smooth potatoes evenly, brush surface

with butter.

Bake at 325 F for 35-40 minutes.

Freeze leftover shepherd’s pie, if there are any, in individual

portions for easy microwaving!

salty fig partner 23

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