I don’t know about you, but most of the shepherd’s pie recipes I have tried are a bit bland or a bit dry. This gluten free shepherd’s pie recipe was a huge hit with our overnight guests during the Thanksgiving holidays. It comes from the upcoming cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, published by Ten Speed Press. Though it is allergen-free recipe, no one at our dinner table had any food allergies, besides myself – and they raved about it!
Meanwhile, stay tuned for my book review and the giveaway tomorrow on Allergy-Free and Easy Cooking to learn what exciting recipe it contains!
An allergy-free and gluten-free shepherd’s pie recipe that is not only very flavorful, but has a sauce that makes it absolutely delightful!
- 2 pounds russet potatoes or other baking potatoes
- 2 Tablespoons plain vegan yogurt
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 cup rice milk
- 2 Tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced carrot
- 1/2 cup diced celery
- 1 pound 90 percent lean ground bison or beef
- Salt and freshly ground pepper
- Big pinch of ground cloves
- 2 Tablespoons superfine brown rice flour
- 3/4 cup [gluten free] beef broth
- 2 Tablespoons ketchup
- 1 Tablespoon Pickapeppa Sauce, or 1 teaspoon ketchup plus a splash of Tabasco
- 1 Tablespoon Earth Balance soy-free buttery spread or olive oil
- Sweet paprika
- To Make the Topping:
- Prick the potatoes a few times with a fork, put in a microwave-safe dish, cover, and cook in the microwave for 10 to 12 minutes,until tender (or if you have a baked potato setting, use that). Let the potatoes rest for 5 minutes in the microwave. Remove, split in half, and spoon out the potatoes’ flesh. They will be hot, so use a kitchen towel or gloves to protect your hands.
- Using an electric hand mixer, whip together the potato, yogurt, olive oil, salt, and rice milk. Whip until fluffy. Set aside.
- Preheat the broiler on high.
- Heat the olive oil in a large heavy pan or Dutch oven over medium-high heat. Once the oil starts to shimmer, add the onion, carrot, celery, and ground meat. Break up the meat with a wooden spoon. Sprinkle with salt and pepper and the cloves. Cook, stirring often, for 5 minutes, until the meat is no longer pink.
- Sprinkle the meat and vegetables with the brown rice flour, reduce the heat to medium, and cook for 2 minutes, stirring often.
- Add the beef broth, bring to a boil, and use a wooden spoon or spatula to deglaze the bottom of the pan, scraping up any browned bits, about 1 minute. Add the ketchup and Pickapeppa Sauce and cook, stirring, for 1 minute.
- Transfer the meat and vegetables to a 7 by 11-inch casserole or baking dish. Top evenly with mashed potatoes, dot the top with the buttery spread, and sprinkle with the paprika.
- Broil 6 inches from the heat source for 6 to 8 minutes until the top is browned. Keep a close eye on it so it doesn’t burn.
Carla's Note: Other allergens such as corn and yeast (from vinegar), etc. will depend upon the ingredients you use, such as ketchup, etc.
Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.