Advertisements

My favorite gluten-free Shepherds pie

Winter is my favorite time of year because not only do I love skiing but I also love making shepherds pie! It’s so warm and delicious and is the perfect comfort food for those chilly winter nights. Now I understand not everyone lives in the cold climate so no worries cause you can make this dish then refrigerate it and have it cold! πŸ™‚

If you love shepherds pie then you’re going to love my spin on it and fall in love with this gluten-free & dairy-free recipe which uses homemade 15 minute mashed potatoes, delicious fresh corn and the perfect amount of seasoning to have you out of the kitchen and eating in under 50 minutes.


Ingredients

  • 1 lb grass-fed ground beef
  • 2 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup frozen peas
  • 1/2 yellow onion, chopped
  • Herbs & seasoning: rosemary, oregano, salt, pepper
  • 4-5 russet medium potatoes, skinned & diced
  • 2-3 tbsp butter – depending on how you like your potatoes
  • 1 1/2 tsp chili powder
  • 1 tbsp olive oil
  • Shredded cheddar cheese (optional) – use dairy-free for a dairy-free version

Directions

  1. Preheat oven to 400 F
  2. Mashed potatoes: Boil a large pot of water and add skinned and chopped russet potatoes, add a pinch of salt – boil until very soft, drain water, mash and add another pinch of salt and 2-3 tbsp butter – add a spice (optional)
  3. While mashed potatoes are cooling down, drizzle 1 tbsp olive oil on a skillet and add chopped carrots, diced garlic, frozen peas, chopped onion and cook for 1 minute then add ground beef.
  4. Once cooked season with rosemary, oregano, salt, pepper and chili powder, and stir
  5. Assembly: In a pan scoop out meat mixture then layer with mashed potatoes. Add shredded cheese (optional)
  6. Cook at 400 for 30 minutes then switch to the broil setting at 400 for 5 minutes
  7. Enjoy πŸ™‚
  8. Leftovers: store in the fridge for up to 5 days. Reheat on the warm setting for 15 minutes or until warm

Gluten-free Shepherds pie

Cook Time 50 mins

Ingredients
  

  • 1 lb grass-fed ground beef
  • 2 medium carrots chopped
  • 2 cloves garlic chopped
  • 1/4 cup frozen peas
  • 1/2 yellow onion chopped
  • Herbs & seasoning: rosemary oregano, salt, pepper
  • 4-5 russet medium potatoes skinned & diced
  • 2-3 tbsp butter – depending on how you like your potatoes
  • 1 1/2 tsp chili powder
  • 1 tbsp olive oil
  • Shredded cheddar cheese optional – use dairy-free for a dairy-free version

Instructions
 

  • Preheat oven to 400 F
  • Mashed potatoes: Boil a large pot of water and add skinned and chopped russet potatoes, add a pinch of salt – boil until very soft, drain water, mash and add another pinch of salt and 2-3 tbsp butter – add a spice (optional)
  • While mashed potatoes are cooling down, drizzle 1 tbsp olive oil on a skillet and add chopped carrots, diced garlic, frozen peas, chopped onion and cook for 1 minute then add ground beef.
  • Once cooked season with rosemary, oregano, salt, pepper and chili powder, and stir
  • Assembly: In a pan scoop out meat mixture then layer with mashed potatoes. Add shredded cheese (optional)
  • Cook at 400 for 30 minutes then switch to the broil setting at 400 for 5 minutes
  • Enjoy πŸ™‚
  • Leftovers: store in the fridge for up to 5 days. Reheat on the warm setting for 15 minutes or until warm

Thanks for stopping by my blog today.

Shop my Etsy here

Subscribe to our monthly newsletter to get exclusive news, upcoming posts, and so much more!

* indicates required

How useful was this post?

Click on a star to rate this post!

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Advertisements
Please follow and like us:
Shop!
Follow & like!
Pin!1
Pin!
Pin!
Tweet!
Visit Us
Follow Me
Tweet
View!
View!

More about DIY Lifestyle

~ Traveling // Food // Lifestyle ~

2 Comments

Leave a Comment

%d bloggers like this: