Gluten Free Shepherd’s Pie #secretrecipeclub #glutenfree

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

Based on recipes from The Life & Loves of Grumpy’s Honeybunch blog and The Joy of Cooking

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Recipe

Ingredients

• 2 pounds red potatoes
• 3 tablespoons buttery spread, divided
• 1 1/2 pounds ground meat (lamb, venison, turkey or beef)
• 3 tablespoons rice or corn starch
• 1 (14.5 ounce) can sliced carrots
• 1 (15 ounce) can peas
• 1/2 cup onion
• 2 cloves garlic, minced
• 1 (14.5 ounce) can beef stock, divided
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons steak sauce

Directions

1. 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.
2. Drain potatoes reserving 1/2 cup of cooking liquid. Mash potatoes with liquid and butter until fluffy. Set aside.
3. Preheat oven to 350 degrees F.
4. Brown ground meat with onions. Set aside.
5. In a small bowl, mix 3 tablespoons rice starch with 3 tablespoons of beef broth until thoroughly mixed.
6. In a skillet on medium high heat add garlic, beef stock, Worcestershire sauce, steak sauce and vegetables. Bring to a simmer and add the rice starch and broth mixture. Stir until the broth thickens.
7. 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.
8. 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.
9. 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.
10. Bake 20 to 25 minutes at 350 degrees until mashed potatoes are golden.
11. Remove shepherd's pie from oven and let sit for 5 to 10 minutes before slicing and serving.

Prep Time: 30 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 30 Minutes

Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 7

Servings: 8 servings

• 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

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Posted on October 10, 2011 in Featured,Gluten Free,Recipes,Venison and tagged as Secret Recipe Club

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