Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Shepherd’s Pie

Comment: This is a casserole that traces its heritage to England over 200 years ago where folks there used lamb or mutton and called it minced meat pie. Since being Americanized and made with ground beef, the name has been changed to Shepherds Pie and it’s a hearty, easy to make dish and leftovers make a satisfying lunch.

Cooking time:
45 minutes

Serves:
4

Ingredients:
1 pound ground beef
4 medium potatoes, peeled and sliced potato chip style
¾ cups ketchup
4 ounces tomato or V8 juice
5 ounces canned corn, drained
1 medium onion, diced
1 tbls Worcestershire sauce
1 tbls butter or Margarine
1 tsp garlic powder
4 ounces milk
½ tsp Paprika
Salt & pepper to taste

Preparation:

  1. Preheat oven to 350 degrees
  2. Brown beef in a 12″ fry pan with onions, drain off fat, return to pan and add all other ingredients except milk, butter and potatoes. Mix well and transfer to 1.5 quart casserole dish spreading it level in the dish.
  3. Boil potatoes until soft, strain, add milk and butter and mash
  4. Spread the mashed potatoes evenly across the top of the beef mix, sprinkle with Paprika and bake until edges bubble with sauce.

 

Sides: Mixed Green Salad

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