Shepherd Pie

Shepherd Pie

A very difficult night. First of all I had absolutely no idea what to fix. Then I came up with a plan and half way into it I discovered I didn’t have all the ingredients I needed to cook the dish. I had some potatoes cubed and some ground beef with onion and garlic browned and my son suggested Shepherd Pie. I had never made Shepherd Pie before which rather shocked Shawn because he has and I am the cook in the family. Well, long story short, I didn’t really think I was going to like it, but what else was there to do. I made it. We loved it, so I decided to share the recipe with you. Great gluten free comfort food!

1 pound ground beef (I use 90% lean)
1 small onion diced
1 clove garlic
1 tsp salt
1/2 tsp black pepper
8 oz can of tomato sauce (mine had basil, garlic, and oregano in it)
2 tsp dried parsley
2 tsp Worcestershire sauce*
1/4 cup catsup
1 cup broth
1/2 cup water
1 Tbsp cornstarch
5 cups peeled and cubed red potatoes
1/2 cup butter
1/2 cup milk (This depends on your potatoes. Use the amount you need to make a nice creamy mashed potato.)
salt and pepper to taste
1 cup freshly grated cheddar cheese

Preheat the oven to 350. Put the potatoes on to boil. Then you need to brown the beef with the onions, garlic, salt and pepper until done. Add the Worcestershire, tomato sauce, parsley, catsup, and the broth and water which have been mixed together with the cornstarch. Bring it all to a boil and simmer while the potatoes cook.

When the potatoes are done, drain them and add them back to the pan over medium heat. Slice the butter into 4 tablespoons and add to the potatoes. Add the milk and salt and pepper to taste. When the milk begins to come to a boil, you may turn off the pan and mash the potatoes with a potato masher until they are nice and fluffy. The extra hot milk and hot butter keeps them from getting sticky.

Pour the meat mixture into a baking pan that has been sprayed with cooking spray. Spread the potatoes all over the top of the meat to the edges of the pan. Then top off with the grated cheddar and bake for 20 to 30 minutes until bubbly and just starting to brown. Watch out! it is addictive! Son was thrilled he suggested it and wants full credit! :-)

*I don’t know about other brands but Lea & Perrins is gluten Free.  On their site it says. “Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce.”

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