Gluten and dairy free shepherd’s pie is worth the effort! It’s not hard to make, but can be a little time consuming. More of a good Sunday meal. The crisp top of the mashed potatoes and creamy center make the perfect texture for the richness of the gravy.
My toddler doesn’t mind eating his peas and carrots when served in a shepherd’s pie. It’s also one of the only ways I don’t mind eating them;)
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- BROWN 1 lb. ground bison until no longer pink; drain grease in calendar & set aside.
- WIPE out skillet and melt 1 tbsp. coconut oil.
- SAUTE 1 small chopped onion, 1 chopped large carrot, 2 large ribs of celery with sea salt; until just about tender.
- STIR in 2 cloves chopped garlic, 1 tbsp. dried rosemary, 1 tbsp. dried thyme, 1 tbsp. rubbed sage, 1/2 tsp. smoked paprika, 1 tsp. ground cinnamon, and S/P.
- ADD 1/2 cup red wine and let reduce for a few minutes.
- STIR in about a cup of stock and bring to a simmer.
- WHISK in a separate bowl 2 tbsp. sweet rice flour with about 1 to 1 1/2 tbsp. of room temperature water until you get a paste like consistency.
- SLOWLY whisk flour mixture into liquid to create gravy.
- TASTE to see if it needs more S/P.
- STIR in a small bag of frozen/thawed peas and the ground bison into the gravy.
- TRANSFER to casserole dish.
- SPREAD mashed potatoes over top making a pattern with a fork.
- BAKE at 350 for 15 minutes.
- BROIL on top rack in oven for about 5-7 minutes.
- SPRINKLE each dish with a little chopped parsley.
- BOIL 2 pounds of chopped red potatoes until for tender.
- MASH potatoes, slowly adding your favorite stock until desired consistency. About 1/2 cup – give or take.
- ADD 1 tsp. garlic powder & S/P.
I used skin on red potatoes for this particular shepherd’s pie, but you can peel them if you perfer.
Grateful Day – Finally getting that closet organized.
Thanks for listening!