Shepard’s Pie
Gluten-Free, Quick, and Simple Meal. Filling, Wholesome and SO DELICIOUS.
Equipment
- 9 x 13 Casserole Pan
Ingredients
Mashed Potato Topping
- 4 Large Potatoes Any White Flesh Potatoes, including White Sweet Potatoes (Peeled, Quartered, and Boiled)
- Half Stick (4-8 TB) Butter, or Ghee Room Temperature or Melted
- Cream or Coconut Milk or Kefir or Yogurt or Sour Cream For Smooth Consistency
Pie Filling
- 2 Cloves Garlic, Minced
- 1 Small Onion, Diced I like a red onion
- 1-2 Lbs Ground Meat I used Ground Beef
- 1/2 Cup Broth Beef, Chicken, Vegetable, Water
- 2 tsp. Worcestershire Sauce
- Salt & Pepper, To Taste
- 2 Cups Mixed Vegetable Mix, Frozen or Canned Green Beans, Carrots, Peas – Sometimes it has Corn in it.
Instructions
- Boil Potatoes.
- Saute Onion and Garlic in a bit of oil or butter until fragrant.
- Strain off potatoes when they are pokable and can easily break apart.
- Add ground beef to onions and garlic, and brown on medium heat.
- Cream Potatoes with Butter and Cream of your choice in a stand mixer, hand mixer, or the old-fashioned smashing way and set aside.
- Add Vegetables to beef and stir 5-8 minutes. Add in broth and Worcestershire sauce.
- Preheat oven to 375-400F
- Assemble pie with meat mixture in the bottom of the pan, and pour or scoop potatoes on top.
- Bake uncovered for 25-35 minutes. The topping should brown a bit and bubble around the edges.
Notes
What a semi-crunchy topping?
Add more butter to the potatoes and allow it to brown.
Need more flavor?
Add shredded cheese.
