Gluten Free Shepherd’s Pie
Gluten-Free Shepherd’s Pie doesn’t have to miss out on the richness of flavor and texture coating the meat in flour and browning brings to the traditional dish. Letting the meat soak in a mixture of salt, baking soda, and a bit of water before cooking creates a really great texture! And a robust mix of ingredients, including a deep wine like Madeira or ruby port, creates a wonderful flavor. This recipe is not one I would mark as “easy” but it well worth the effort!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Ingredients
1 1/2 pounds 93% lean ground beef
3 TBS water
Salt and pepper
1/2 tsp baking soda
2 1/2 lbs russet potatoes, peeled and cut into 1 inch chunks
4 TBS unsalted grass fed butter or ghee, melted
1/2 cup milk (dairy or whole fat coconut)
1 large egg yolk
8 scallions, green parts only, sliced thin
2 tsp avocado oil
1 white or yellow onion, chopped
1 TBS tomato paste
2 garlic cloves, minced
2 TBS Madeira red wine or ruby port
1 1/4 cups beef bone broth
2 tsp Worcestershire sauce or fish sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
4 tsp starch (corn, arrowroot, tapioca, or potato)
1/2 cup (4 oz) frozen green peas
Instructions
- Toss ground beef with 2 TBS water, 1 tsp salt, ¼ tsp pepper, and baking soda in a bowl until thoroughly combined. Set aside for 20 minutes.
- Meanwhile, place chopped potatoes in a medium saucepan; add water to just cover and 1 TBS salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft, 8-10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until moisture has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter/ghee. Whisk together milk and egg yolk in separate bowl, then stir into potatoes. Stir in scallions and season with salt and pepper to taste. Cover and set aside away from heat.
- Heat oil over medium heat in a broiler-safe 10-inch skillet until shimmering. Add onion, ½ tsp salt, and ¼ tsp pepper and cook, stirring occasionally, until onions are just starting to soften, 4-6 minutes. Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes. Add wine/port and cook, scraping up any browned bits, until evaporated, about 1 minute. Add broth, Worcestershire/fish sauce, thyme, bay leaf, and carrots and bring to boil, scraping up any browned bits.
- Reduce heat to medium-low, add beef in 2-inch chunks, and bring to a gentle simmer. Cover and cook until beef is cooked through, 10 – 12 minutes, breaking up meat chunks with two forks halfway through cooking.
- Stir starch and remaining 1 TBS water together, then stir mixture into filling and continue to simmer until slightly thickened, about 1 minute. Discard thyme and bay leaf. Season with salt and pepper to taste.
- Adjust oven rack 5 inches from broiler element and turn on broiler. Place mashed potatoes in a large ziplock back or piping bag, snip off corner/end to create 1 inch opening. Pipe potatoes in even layer over filling. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 – 15 minutes. Let rest/cool for 10 minutes before serving.
Notes
· Because the meat is cooked in the sauce and not drained, you want to make sure the fat content is low. Do not get a ground beef that is fattier than 93% or the dish will be quite greasy.