March 17, 2013

Shepherd's Pie



1 ½ lbs – Lean ground beef (at least 90/10)
4 – Garlic cloves, minced
3 Tbsp – Gluten free flour
4 cups – Frozen mixed vegetables (Carrots, corn, green beans, peas), thawed
1 cup – Reduced sodium Beef Stock
3 Tbsp – Ketchup (gluten free)
½ cup – Red wine
Two splashes of Worcestershire Sauce
1 tsp – Dried Thyme
1 tsp – Salt
½ tsp – Ground pepper

8 – Red potatoes cut into chunks
¾ cup – Light Sour Cream (make sure it says gluten free)
¼ cup – Sharp Cheese, shredded

Preheat oven to 350 degrees

Cook potatoes in boiling water for 20 minutes, or until potatoes are tender. 

While potatoes are cooking, brown the ground beef in a large skillet.  Drain fat.  Stir in flour and cook for 1 minute.  Add Beef stock, garlic, ketchup, red wine, Worcestershire, thyme, salt, pepper, and thawed vegetables.  Cook for 10 minutes.

Drain potatoes, then return to pan.  Add sour cream, and mash until potatoes are smooth.  Stir in cheese.

Spoon the meat mixture into a large baking dish (I use a lasagna dish), making sure it’s even in the pan. Cover with an even layer of potatoes.

Bake for 30 minutes, top with additional cheese (optional). 

Pull out of oven and let rest for 10 minutes before serving.

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