Easy Shepherd’s Pie, Gluten Free Dairy Free

This shepherd’s pie is a perfect blend of protein and veggies. I am able to get my kids to eat tons of vegetables because of this recipe! Read below to get the easy instructions!

Photo from https://www.bowlofdelicious.com/simple-shepherds-pie/
Photo from https://www.bowlofdelicious.com/simple-shepherds-pie/

Ingredients

Meat Filling
  • 2 tablespoons olive oil
  • 2 tablespoons Myiokos (or regular) butter
  • 1 cup chopped yellow onion
  • 1 lb 90% lean ground beef -or ground lamb or turkey
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all-purpose gluten-free flour
  • 1 cup beef broth
  • 1 cup mushrooms roughly chopped
  • 2 cup frozen mixed peas, carrots, corn
Potato Mixture
  • 1 cup water
  • 1.5 lb yukon gold potatoes, peeled and roughly chopped
  • 2 tablespoons butter
  • 1 egg beaten
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  1. Make the Meat Filling. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions.
  2. Cook for 2 minutes, stirring occasionally. Add mushrooms and cook 3 min more.
  3. Add the ground meat to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat, is browned, stirring occasionally.
  4. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  5. Melt butter, add the flour and whisk into a paste. Add Broth. Pour over meat.
  6. Add the frozen peas, carrots, and corn. Bring the liquid to a boil then reduce to a simmer. Simmer for 5 minutes, stirring occasionally.
  7. Set the meat mixture aside. Preheat oven to 400 degrees F.
  8. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. (I use Instapot for this. Pour 1 cup water, and place potatoes in a metal colander. Set it to 3 min on high. Quick depressurize)
  9. Drain the potatoes in a colander. Return the potatoes to the hot pot.
  10. Add butter, egg, garlic powder, salt. Mash the potatoes and stir until all the ingredients are mixed together.
  11. Assemble the casserole.
  12. Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  13. Place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.
  14. Cool for 15 minutes before serving.

✨Click here to download the recipe!✨

In Good Health, Dr. Ana-Maria

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