Gluten Free Shepherd's Pie
This easy gluten free shepherd's pie is the ultimate comfort food, with meat, potatoes, and vegetables all in one satisfying dish.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pounds Idaho potatoes (washed, peeled, and cut into quarters)
- 3 tablespoons unsalted butter (melted and cooled briefly)
- 1/4 cup milk (at room temperature, plus more as needed)
- 1/4 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion (peeled and diced)
- 3/4 pound 90% lean ground beef
- 1 cup beef or chicken stock
- 1 tablespoon gluten free Worcestershire sauce
- 2 tablespoons gum free gluten free flour blend
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups frozen mixed vegetables (defrosted and drained of any liquid)
- 1 tablespoon unsalted butter (melted)
Instructions
- 1
Preheat your oven to 375°F. Grease a 9-inch square baking dish and set it aside.
- 2
Place the prepared potatoes in a large pot and cover with cold, salted water by about 2 inches.
- 3
Cover the pot, bring to a boil over medium heat, and allow to cook for about 30 minutes, or until the potatoes are just fork-tender.
- 4
Remove the potatoes from the heat and drain the water.
- 5
Allow the potatoes to cool briefly before cutting them into 1 inch cubes.
- 6
Pass the potatoes through a ricer or food mill, or mash completely with a fork.
- 7
Add the butter and milk, and mix until just combined. Add salt to taste.
- 8
In a large, heavy-bottom skillet, heat the olive oil over medium heat.
- 9
Add the onion and sauté, stirring frequently, until the onion is translucent (about 6 minutes).
- 10
Add the ground beef to the skillet, and break it up with a spatula or fork.
- 11
Cook, stirring occasionally, until no pink remains.
- 12
In a small bowl, place the stock and Worcestershire sauce, and add the flour, oregano, salt, and pepper. Whisk until he flour mostly dissolves into the stock. If you're having trouble combining, warm the stock mixture very briefly in the microwave.
- 13
Pour the stock mixture into the skillet with the onions and ground beef. Cook, stirring occasionally, until the liquid is reduced by about half (about 6 minutes).
- 14
Add the defrosted and drained mixed vegetables to the beef mixture, and stir to combine.
- 15
Transfer the filling to the prepared baking dish, and spread it into an even layer.
- 16
Top with the mashed potatoes, and smooth into an even layer with a wet spatula.
- 17
Brush the top of the mashed potatoes with the melted butter.
- 18
Place the pie in the center of the preheated oven and bake until the mashed potatoes are lightly golden brown on top (about 25 minutes).
- 19
Turn on your oven's broiler, and place the casserole right below it to brown the topping a bit.
- 20
Allow to set at room temperature before serving.