A Shepherds Pie Recipe… With a Little Cheddar
My family absolutely loves this shepards pie recipe. It’s a classic meal in a dish which is sure to please the hungry people at your table. This Shepherds Pie is easy to make with simple ingredients. And, to make it even better, it’s Gluten-Free.
Whether you call it Shepherds Pie, Shepards Pie, Shepherd’s Pie or Cottage Pie, it’s a simple meal to make. If you can brown meat in a skillet and mash potatoes, you’ll be able to make this in a snap. It takes about 45-50 minutes from start to finish. Most of the cooking is done before it goes into the oven, but the time in the oven is what gives the potato crust its crisp texture and golden color.
Centuries ago cooks made a dish with leftover meat, like minced beef or lamb, and both a top and bottom crust of mashed potatoes. For simplicity’s sake, I take a short-cut with ground beef for the filling and only a top crust of potatoes.
My family likes it best a little different from the traditional. I tuck a layer of cheese between the potatoes and the meat layer. Since cheddar is our favorite, that’s what I use but many different cheeses would work. You can tuck the cheese in or leave it out of this casserole, but either way, make plenty since you’ll find this a family-pleasing gluten-free casserole.
Any leftovers will reheat well. I must admit, though, I’ve caught Al eating it cold – it’s that good, and he didn’t want to wait. Leave a comment if anyone in your family does that…
A Shepherds Pie Recipe with a Little Cheddar
- 6 Potatoes, cubed
- 1 1/2 Pounds Lean Ground Beef, the leaner the better
- 2 Cloves Garlic, minced
- 1/2 Cup Onion, chopped
- 1 Cup Corn, Sweet, fresh, frozen or canned
- 2 Cups Green Beans, fresh, frozen or canned, cut into 1″ pieces, or substitute peas and carrots, or your favorite vegetables
- 2 Tablespoons Parsley, chopped, or half as much dried
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 1/2 Cups Beef Stock (be sure it’s gluten-free) or Water
- 1/4 Cup Sweet Rice Flour
- 1/4 Cup Butter, or Casein-Free Butter Substitute (for mashed potatoes)
- 1/2 Cup Milk (approximately) warmed, or a Milk Substitute (for mashed potatoes)
- 3 Ounces Cheddar Cheese, Natural, shredded or sliced – optional (or your favorite gluten-free Cheese or Cheese Substitute). Peas and Carrots for the Corn and Green Beans, or your favorite vegetables
Oven – 425 degrees F.
Begin the potatoes cooking in boiling, salted water. Cook until fork tender, about 15-20 minutes for 1/2-inch cubes.
Meanwhile, in a heavy skillet over medium-high heat, brown the ground beef until no pink remains. Drain any grease off.
Add minced garlic and onion; cook and stir for a couple of minutes.
Add remaining vegetables, other seasonings and beef stock or water; cover and simmer until vegetables are done; how long will depend on whether you use fresh, frozen or canned vegetables.
Sprinkle the sweet rice flour over the meat mixture. Cook and stir until gravy thickens; it should be fairly thick in consistency.
Transfer ground beef mixture to an 11″ round or square casserole dish or a 2.5-quart casserole dish. Keep warm in the oven while preparing the potatoes.
Prepare mashed potatoes with butter and milk. You may need to add a little more milk 1 tablespoon at a time to make the right consistency. Season to taste.
Cover ground beef mixture with cheese, if you are using it.
Spread hot mashed potatoes over top.
Bake in hot oven until potatoes start to brown, about 10 minutes, or under broiler for about half that time. Watch carefully so that the top doesn’t burn.
Shared at these parties:
Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday
Gluten-Free Homemaker’s Gluten-Free Wednesday
Miz Helen’s Country Cottage Full Plate Thursday
Vegetarian Mamma’s Glutenfree Fridays
For more gluten-free ground beef recipes: