Shepherd's Pie

Making this British classic that combines meat and potatoes

British pub food served up with Shepherd’s Pie. This is one of the first dishes I learned how to make, and I then made it my own when I was diagnosed with celiac disease. You’ve got your flavorful meat, veggies, gravy and mashed potatoes on top baked to perfection. If you can’t be in London, bring the food to you.

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 4

Shepherd's Pie Ingredients

1 lb ground beef

1 onion chopped

1 c carrots chopped

1 c peas

Salt to taste

Pepper to taste

2 T butter plus more for mashed potatoes

2 T AP gf flour

1 c beef broth

1 T Worcestershire

3 potatoes peeled cubed and cooked

1/2 c milk or heavy cream

Paprika garnish

Parsley garnish

2 T olive oil

Directions

1. Heat olive oil in skillet over medium heat. Add ground beef, carrot and onion. Saute for 8-10 mins and season with salt and pepper to taste.

2. Stir in peas and cook 2 mins.

3. In a saucepan, combine 2 T butter and flour to make a roux over medium heat.

4. Stir in beef broth and Worcestershire. Bring to a boil. Reduce heat to simmer and stir into meat mixture.

5. Combine potatoes, a few tablespoons of butter and milk. Mash and season with salt and pepper to taste.

6. Preheat oven to broil. Grease a 9 by 13 Pyrex dish. Pour meat mixture into pan. Top with mashed potatoes and smooth out evenly. Sprinkle with paprika.

7. Broil for 8-10 mins until golden brown. Remove from broiler and top with parsley.