Скачать или смотреть Gluten-Free Shepherd’s Pie

Hey guys — it’s time to get off your backside and cook my amazing gluten and dairy-free Shepherd’s Pie.
Now, if you’re not gluten- or dairy-free, just use the regular stuff like I always say.

Ingredients
Filling:
• 1kg ground lamb mince
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp gluten-free Worcestershire sauce
• 1 large glass red wine (optional)
• 800ml gluten-free beef stock
• 2 tbsp gluten-free flour
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas
• Olive oil (or oil of choice)
• Salt and cracked black pepper

Mash Topping:
• 1.5kg royal blue potatoes
• Salt and cracked black pepper
• 4 tbsp dairy-free butter (or regular butter if you’re not dairy-free)
• 150ml almond milk (or regular milk if you’re not dairy-free)
• Parmesan cheese (optional, for topping)

Method:
1. Brown the Lamb:
Heat a large skillet on high with a dash of olive oil. Add lamb mince in batches — don’t overcrowd the pan. Season each batch with salt and cracked pepper. You want a nice caramelised crust. Set aside.
2. Sauté Veggies:
Reduce heat slightly. Add a bit more oil to the skillet. Add onion, carrot, celery, garlic, and thyme. Cook for a couple of minutes until softened.
3. Build Flavour:
Stir in gluten-free flour, tomato paste, and bay leaves. Cook for 30 seconds to 1 minute to cook off the flour.
4. Deglaze:
Add red wine (if using) and cook for 1 minute. Pour in the beef stock, then return the browned mince. Stir well and bring to a gentle simmer.
5. Simmer:
Simmer for around 25 minutes until the gravy has thickened. Add peas in the last few minutes. Season to taste.
6. Cool the Filling:
Transfer the meat mixture into a pie dish. Let it cool completely — even better, refrigerate it for 2–3 hours. This helps the base set and makes it easier to slice later.
7. Roast the Potatoes:
Preheat oven to 200°C. Prick your potatoes with a fork and bake whole until soft (no peeling or boiling — roasting gives a drier, fluffier mash).
8. Make the Mash:
Once cooked and slightly cooled, slice the potatoes in half and scoop out the flesh. Use a ricer if you have one, or mash by hand.
Season with salt and pepper. Add butter and mix, then stir in the milk until smooth.
9. Assemble:
Spoon or pipe your mash on top of the chilled filling. Use a fork to rough up the surface for those crispy golden edges. Top with parmesan if you’re not dairy-free.
10. Bake:
Bake at 190°C for about 30 minutes until golden and crisp on top.

Serve hot with red wine gravy, and enjoy the comfort of pure, flavour-packed goodness.

#sheperdspie #glutenfree #wintermeals #winterrecipes