Gluten-Free Shepherd's Pie
A classic gluten-free Shepherd's Pie features a savory meat and vegetable filling beneath a topping of cheesy mashed potatoes.
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Instructions
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Preheat the oven to 375 F.
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Start boiling salted water, then add peeled and quartered potatoes and simmer until tender; drain thoroughly.
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Fry bacon until crisp, then remove, chop, and set aside.
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In the same pan with bacon fat, brown the ground meat with onion, celery, and carrot.
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Stir in mushrooms and peas, cooking for 3 minutes.
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Add gluten-free sweet rice flour, then incorporate tomato paste, gluten-free Worcestershire sauce, beef stock, reserved bacon, thyme, parsley, and optional rosemary, cooking until thickened and vegetables are tender.
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Mash the drained potatoes with butter and milk until smooth.
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Fold in shredded cheddar cheese and chopped chives, seasoning with salt and pepper.
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Transfer the meat and vegetable filling into a 1 1/2-quart baking dish.
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Carefully spread the mashed potato topping over the filling.
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Bake for 30 minutes, or until the potatoes achieve a golden-brown finish.