Yum yum! We LOVE some Shephard's Pie in this house! So, it was time to make some that everyone could enjoy. It turned out SO good there was none left!
5 medium potatoes
Smart Balance Light or other gluten free vegan butter
Rice milk (or whatever gluten and casien free milk you prefer)
1.5lbs LEAN ground beef or turkey
1/2 cup cut up carrots
1 medium onion
1/2 cup partially frozen green peas
2 tbsp vegan shortening
1 can beef broth (gluten free!!!)
gluten free all purpose flour
salt and pepper
Peel and cut up potatoes. Place in large pot and cover with water. Set on medium high heat to boil until soft.
While the potatoes cook, place ground meat in pan to cook and cook until brown. Preheat oven to broil.
Place cut up carrots in pot of salted water and boil until soft. Same with onions.
When meat is done and veggies are cooked, place in casserole dish and mix together. Mix in partially frozen peas.
In new pot melt shortening over medium low heat. Add flour a scoop at a time until it makes a thick paste like roux. Slowly stir in can of broth and stir until boiling. By this time it should be thickened. When finished, pour over meat and veggie mixture. Sprinkle the top with salt and pepper.
Drain potatoes and mash. Stir in milk and butter until desired consistency (I used about 3 tbsp butter and about 1/2 cup of milk, but we like ours creamy). Once potatoes are mashed up and ready, spoon over meat, veggies, and gravy mixture.
Place pan in oven to broil. Cook for about 15 minutes or until hot through and tips of potatoes are browned. Remove from oven, scoop in bowls, and enjoy!
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