Best Southern Gluten Free Shepherds Pie Recipes

GLUTEN-FREE SHEPHERD'S PIE

Steps:

• Gather the ingredients.
• Fry bacon until crisp . Remove and chop. Set aside.
• Add ground meat, onion, celery, and carrot to the pan with bacon fat. Fry over medium-high heat until the meat is browned.
• Add mushrooms and frozen peas and cook for about 3 more minutes.
• Add gluten-free sweet rice flour as a thickener and stir to blend.
• Stir in tomato paste, gluten-free Worcestershire sauce, beef stock, bacon, thyme, parsley, and optional rosemary. Cook until the mixture is thick and all vegetables are tender. Remove from heat and set aside.
• Preheat oven to 375 F.
• Fill a large saucepan about half full with water. Add 1 teaspoon salt and bring to a boil.
• Peel and quarter potatoes. Carefully add to boiling water, reduce heat to medium, and simmer until the potatoes are tender. Drain completely.
• Use a potato ricer or masher. Add butter and milk and mash until smooth.
• Stir in shredded cheddar cheese and chopped chives . Salt and pepper to taste.
• Spoon meat and vegetable mixture into a 1 1/2-quart baking dish.
• Spread mashed potatoes over the top of the meat. Use a spatula to smooth and a fork to make a pattern in the potatoes if you like.
• Bake in the heated oven for about 30 minutes or until the potatoes are golden brown.
• Serve hot and enjoy.

SOUTHERN GLUTEN FREE SHEPHERD'S PIE

Steps:

• Cook up ground beef, drain grease, remove from heat.
• Dump into a large casserole pan, spread evenly. then pour in corn, spread evenly. Then potatoes, spread evenly. Spread about 2 cups of the cheese on top of this.
• Place in oven at 350°F for about 30 minutes or until cheese starts to barely get crispy.
• Remove from oven, sprinkle rest of cheese on top.
• Serve and enjoy, salt and pepper to taste.

SOUTHERN SHEPHERD'S PIE

Steps:

• Pre-bake pie crusts according to instructions on crusts - or at 400 degrees until light brown, for about 15 minutes. Let cool.
• Boil 5 or 6 medium peeled potatoes until tender. Drain and mash with 1/2 cup of milk, 2 tablespoons of butter, 2 tablespoons of mayonnaise, and 1 teaspoon of salt.
• Mix with a mixer on high speed until fluffy. When cooled a little, fold in about 1 1/2 cups of grated cheddar cheese.
• Dice up onions and saute over medium high heat in a little EVOO and butter with about a tsp of salt.
• Add chopped garlic, and continue to cook until onions are tender.
• Remove onion mixture.
• Brown hamburger in the same pot with about a teaspoon of worcestershire sauce.
• Add onion mixture back to pot with 2/3 can of beef consomme and 3 tablespoons of ketchup, a teaspoon of salt and pepper. Cover pot with a tight-fitting lid and cook over medium heat, stirring occasionally, for about 15 minutes.
• Mix about 3 tablespoons of all-purpose flour in with the remaining consomme until all lumps are gone. Raise heat until the meat mixture begins to boil. Slowly add the consomme flour while stirring quickly, and continue to stir and boil for about 1 minute after all of the flour is added. Remove from heat.
• Fold in the drained corn, peas, and carrots.
• Spoon the mixture into the cooled pie crusts.
• Pipe the cheddar mashed potatoes on top of the pies to form a decorative top crust.
• Bake at 425 degrees for about 15 minutes, or until the potatoes brown on top.
• Let cool for about 10 or 15 minutes before serving.