This month’s Secret Recipe Club recipe is shepherd’s pie from Shelby at The Life & Loves of Grumpy’s Honeybunch. Shepherd's pie is classic British pub food that’s usually made with ground lamb. However, you can make it with other ground meats (Shelby and I used venison) or even make a vegetarian version, called a Shepherdess’ Pie, with soy crumbles.
Shelby’s version of shepherd's pie uses instant gravy mix. However, since I’m gluten free, I chose to make the gravy using the method found in The Joy of Cooking. However, instead of flour, I used rice starch to thicken the gravy.
Also, feel free to use fresh, frozen or canned vegetables in your shepherd's pie. I used canned since that’s what I had on hand (and what I'm trying to get rid of before we move to Boston). I also eliminated any added salt as there was plenty of sodium in the beef broth and the steak and Worcestershire sauces.
Gluten Free Shepherd’s Pie
- 2 pounds red potatoes
- 3 tablespoons buttery spread, divided
- 1 1/2 pounds ground meat (lamb, venison, turkey or beef)
- 1/2 cup onions
- 3 tablespoons rice or corn starch
- 1 (14.5 ounce) can beef stock, divided
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak sauce
- 1 (14.5 ounce) can sliced carrots
- 1 (15 ounce) can peas
- 2 cloves garlic, minced
- Wash potatoes and cut into large chunks. (If you’re not using red potatoes, you’ll need to peel them, too.) Place in a pot of water, bring to a boil and cook until tender.
- Drain potatoes reserving 1/2 cup of cooking liquid. Mash potatoes with liquid and butter until fluffy. Set aside.
- Preheat oven to 350 degrees F.
- Brown ground meat with onions. Set aside.
- In a small bowl, mix 3 tablespoons rice starch with 3 tablespoons of beef broth until thoroughly mixed.
- In a skillet on medium high heat add garlic, beef stock, Worcestershire sauce, steak sauce, vegetables, and garlic. Bring to a simmer. Then add the rice starch and broth mixture. Stir until the broth thickens.
- Add the browned ground meat and onion mixture to the pan. Mix and keep at a simmer. Add any beef broth you have leftover and cook until thickened. Remove from heat.
- Pour vegetable and meat mixture into a baking dish. Carefully spoon mashed potato over mixture. Using the tines of a fork, score the mashed potatoes, if you like.
- Place small chunks of the buttery spread on the mashed potatoes. Then place baking dish on a cookie sheet as the gravy may bubble over.
- Bake 20 to 25 minutes at 350 degrees until mashed potatoes are golden.
- Remove shepherd's pie from oven and let sit for 5 to 10 minutes before slicing and serving.
- Calories: 349
- Calories from Fat: 85
- Total Fat: 9.5g
- Saturated fat: 4.1g
- Unsaturated fat: 0g
- Sodium: 362mg
- Total Carbohydrates: 37.0g
- Sugar: 7.6g
- Fiber: 6.2g
- Protein: 28.7g
- Cholesterol: 83mg