Shepherds Pie, Gluten Free, Organic
Free from sugar, grain, gluten & eggs.
PREP TIME: 15 MINS | COOK TIME: 1 HOUR | TOTAL TIME: 1 HOUR 15 MINUTES | SERVINGS: 6-8 | CALORIES: 400
While it may seem like cottage pie, according to British food pundits, if you use lamb to make this recipe, it is officially called a shepherd’s pie. If you use beef, then it's called a cottage pie.
Whatever meat you add and whatever you call it, this recipe spin on the original is gluten-free and the resultant savory pie is an absolute comfort food on a cold winter’s day or night.
- Wok or pan (meat)
- Pot (boil potatoes)
- Oven-proof dish 8x8 or 23x23cm
- 450g organic lean ground beef, or lamb
- 1 tbsp organic, extra virgin olive oil
- 3 large organic carrots, medium dice
- 1 large organic onion, chopped
- 70g organic mushrooms, chopped
- 2 tbsp organic tomato paste or puree
- 1 tbsp Gluten Free Worcestershire sauce, (omit for paleo/W30)
- 2 cups gluten free beef stock, (broth) 500ml
- 7 medium, organic Dutch potatoes, peeled and cut into large chunks
- 2 tbsp butter, or vegan margarine for dairy-free, it’s not paleo
- 2 tbsp organic arrowroot powder, or corn-starch if not paleo, to thicken the meat sauce
- 1/2 cup shredded organic cheddar cheese – , optional
- Organic salt and pepper to season
All the above ingredients can be found both online.
Note: For Whole30 – omit the butter in the potatoes and do not add cheese, no Worcestershire sauce either. For Paleo omit the Worcestershire sauce and add butter and cheese if that works for you.
- Heat the oil in a pan and add the onion and carrots and sauté for a 3 – 4 minutes.
- Add the ground lamb or ground beef and brown over a medium heat, stirring regularly
- Add the tomato paste and Worcestershire sauce then cook for a few more minutes. Add the beef stock, bring to a simmer, then cover pan and cook for about 20 minutes.
- Heat your oven to 180 degrees Celsius
- After 20 minutes uncover the pan and continue to cook for 20 more minutes.
- Add two tablespoons of corn-starch or arrowroot (for paleo/w30) to a cup with three tablespoons of cold water and mix well.
- Remove the pan from the heat and add half of the starch mixture to the meat, stirring to avoid lumps and give it a few minutes to thicken up, add the remainder if required.
- While the meat is cooking boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, do not overcook. Drain, then mash together with the butter.
- Spoon off excess liquid if necessary, then put the cooked meat mixture into an ovenproof dish, then top it with the mashed potatoes – you may not need all the potatoes, but it’s better to have more than not enough – spread out with a fork, add shredded cheese on top if you like.
- Place dish in the oven and bake for 20-25 mins until the top is starting to colour and the meat gravy is starting to leak out around the edges.