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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 an allergen-free recipe, no one at our dinner table had any food allergies, besides me – and they raved about it!Since I am allergic to tomatoes I substituted the ketchup with my tomato-free gluten-free barbecue sauce recipe, and because it is not as sweet as ketchup I doubled it. In addition, because it is already spicy, I skipped the hot sauce. I was looking forward to the cloves called for in the recipe, but sister does not cloves, therefore, I substituted it with ground nutmeg. Cloves would have made it much more flavorful. Use whatever you enjoy most.
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!
For the Potato Topping:
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
For the Filling:
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
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.
To Make the Filling:
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.