Gluten-free Shepherd’s Pie

This bad boy takes some real work, but it is all worth it in the end (inspired by a recipe on Bon Appetit.com). Every layer is great: mouth-watering meat and onions in gravy, hearty carrots and peas, and creamy (vegan) mashed potatoes and cauliflower as a topping. You can make this ahead of time and store it in the fridge overnight, covered with tinfoil (what I did). Then all you have to do is pop it in the oven and it’s like instant homemade dinner.

Ingredients

meat layer

  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds ground beef
  • 2 cups chopped onions
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons all-purpose gluten-free flour
  • 2 cups chicken broth
  • 1 cup dry red wine

vegetable layer

  • 2 cups diced peeled carrots
  • 2 cups frozen green peas, thawed

potato topping

  • 5 Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
  • 1 large head of cauliflower, cored, coarsely chopped
  • 1/2 cup vegan margarine, room temperature
  • Your choice vegan cheese (optional – I didn’t used any)
  • 3 tablespoons finely grated peeled fresh horseradish or prepared horseradish
  • Extra-virgin olive oil for drizzling
  • Chopped fresh Italian parsley
  • Smoked paprika

Directions

meat layer

  • Heat 1 tablespoon oil in large pot over high heat. Add beef; sauté until browned, about 5 minutes. Using slotted spoon, transfer to bowl. Add 1 tablespoon oil to pot, then add onions. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return beef to pot. Reduce heat; simmer until mixture reduces and thickens, about 25 minutes. Season with salt and pepper.

vegetable layer

  • Cook carrots in boiling salted water just until slightly softened, about 5 minutes. Drain. Transfer to bowl; add peas. Set aside.

potato topping

  • Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer vegetables to processor and puree, adding 1 1/2 cups reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in margarine and horseradish. Season potato topping to taste with salt and pepper.
  • Preheat oven to 400 degrees Fahrenheit. Butter 15 by 10 by 2-inch baking dish. Spread meat mixture in dish. Top with vegetables. Spread potato topping over, covering completely. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.
  • Bake pie uncovered until heated through and top is lightly browned, about 50 minutes. Sprinkle with parsley and smoked paprika.
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Tags: , , ,

Categories: Casserole, Main dish, Meat

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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