Shepherd’s Pie
Gluten Free Living – 2015
Oh, my gosh, this is the BEST Shepherd’s Pie EVER!!!! No kidding. You won’t believe how wonderful this main dish is, or how succulent and delectable every bite is. I could have eaten the whole casserole by myself. Really. It’s that good. I can tell you this scrumptious dish is going to be my go-to Shepherd’s Pie recipe from now on. There isn’t anything I don’t like about this savory meat pie.
Follow Me On Instagram!
Shepherd’s Pie uses both lean ground beef and Italian sausage (although you can use lamb, turkey or venison if you desire). Then it’s filled with all kinds of veggies: peas, carrots, corn, leeks, garlic, onions and bell peppers. The seasoning is what makes this recipe so special.
It includes tomato paste, Worcestershire sauce, oregano, thyme and rosemary and the combination is so tasty. The mashed potato topping is absolutely sensational. It has parmesan and cheddar cheeses and it’s so thick and creamy because of the butter and heavy whipping cream. Using a whole egg yolk is also genius. All in all this is one of the BEST casseroles I’ve ever eaten. High praise, I know.
I LOVE Shepherd’s Pie even though it was not a traditional dish my mom ever made. It wasn’t until after I moved away from home that I first started eating this delightful one-dish meal. The first time I remember eating Shepherd’s Pie was when I worked at Walt Disney World back in the 1970s.
I sampled this from the company cafeteria and loved it instantly. I’ve scoured recipes over the years and I’ve probably tried at least ten or fifteen different ones over the decades, but no other Shepherd’s Pie recipe has compared to this one. Sensational is an understatement.
I’ve made a few changes from the original recipe. I doubled the mashed potato topping because the original amount didn’t quite cover the top of the casserole completely. I added leeks which always provide more savory flavor, and used some fresh herbs rather than dried. I also used gluten free flour instead of regular so the casserole would be gluten free and not spike my blood sugar the way regular flour does.
If you’re looking for a fabulous Shepherd’s Pie recipe, this one can’t be beat! Your family will bless you and they’ll ask you to make this over and over again, I assure you. And you will be only too happy to oblige. 🙂
Shepherd’s Pie is one of the BEST meat pie’s you’ll ever eat!
Shepherd’s Pie is great for family dinners or company.
You and your family will be salivating big time over this amazing recipe!
Every bite of this Shepherd’s Pie will have you drooling.
Here’s what I did.
I used these ingredients for the meat layer. You can make this Shepherd’s Pie with or without gluten free flour, as you wish.
Crumble beef and Italian sausage in a skillet over medium heat. Add onions, leeks, carrots, garlic and bell peppers. Cook meat until it’s no longer red. Break up the beef with a fork while cooking. Drain off grease.
Sprinkle flour over top of meat mixture and stir to combine. Continue sauteing about 1-2 minutes.
Add salt, pepper, thyme, rosemary, oregano, tomato paste, Worcestershire sauce and chicken or beef broth. Stir to combine and cook 5-10 minutes.
Turn off heat and add peas and corn and stir to combine.
Spray a 9×13″ glass baking dish with cooking spray. Spread meat mixture into prepared baking dish.
I used these ingredients to make the mashed potato topping.
Peel and cube potatoes. Boil potatoes in boiling water until softened. Drain and mash with a potato masher. My pictures show only a single batch of the mashed potato topping before I added another batch.
Add salt, pepper, garlic powder, butter, parmesan cheese, cheddar cheese, and heavy whipping cream.
Stir ingredients to combine. Add egg yolks and stir again to combine.
Spread mashed potato mixture over top of meat mixture. Use a rubber spatula and make sure potatoes cover all the way to the edge of the baking dish to seal the mixture.
Sprinkle remaining cheddar cheese over top.
Bake at 400 for about 30 minutes. Allow casserole to sit out about 10 minutes before serving.
Serve Shepherd’s Pie garnished with fresh thyme, if desired.
The sauce in this Shepherd’s Pie recipe is outstanding.
It’s time for a serving!
Here’s the recipe.
SHEPHERD’S PIE
(Recipe adapted from Mel’s Kitchen Cafe; original source: Alton Brown, Food Network)
Shepherd's Pie
Equipment
- 1 9x13" glass baking dish
- 1 stock pot with lid
- 1 colander
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 potato masher
- 1 wooden spoon
- 1 large skillet
- 1 hamburger chopper to chop meat down in small pieces while frying
- 1 rubber spatula
Ingredients
MASHED POTATO TOPPING:
- 6 large Russet potatoes diced, (about 4 lbs.)
- 4 tbsp. unsalted butter
- 1 cup half-and-half
- 1 cup parmesan cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 tsp. garlic powder
- 1 tsp. ground black pepper
- 1 1/2-2 tsp. salt
- 2 egg yolks
MEAT FILLING:
- 2 lbs. 93% or 96% lean ground beef
- 1 lb. mild Italian pork sausage
- 1/2 red bell pepper diced (about 1/2 cup)
- 1 cup onion chopped
- 1 leek green top removed, washed thoroughly, cut in fourths and sliced
- 2 large carrots sliced thinly or chopped (or 3 small)
- 2 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 3 tbsp. all-purpose gluten free flour (or use regular flour if not on a gluten free diet)
- 1 tbsp. tomato paste
- 1 1/4 cups low-sodium chicken broth or beef broth
- 1 tsp. worcestershire sauce
- 1/2 tsp. dried oregano
- 1 tbsp. fresh thyme (or 3/4 tsp. dried)
- 1 tbsp. fresh rosemary (or 3/4 tsp. dried)
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1 cup sharp cheddar cheese shredded
- 1 tsp. fresh thyme for garnish, if desired
Instructions
MASHED POTATO TOPPING:
- Bring water to a boil in a large stock pot.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain in colander.
- Add potatoes back into the stock pot and mash with a potato masher.
- Add butter, half-and-half, both cheeses and seasonings.
- Stir together well to combine.
- Add egg yolks and stir again to combine.
- Set aside.
BEEF FILLING:
- In a large 12” skillet, fry ground beef, sausage, carrots, red bell pepper, onions, leeks and garlic until veggies are tender and no pink remains on the beef.
- Chop beef down in small pieces with a hamburger chopper while frying.
- Drain all grease.
- Sprinkle flour over top of beef mixture and work into beef.
- Cook 1-2 minutes.
- Add salt, pepper, tomato paste, Worcestershire sauce, chicken broth and seasonings and cook about 5-10 minutes at a simmer.
- Turn off heat.
- Add corn and peas and stir to combine.
- Spray a 9x13” glass baking dish with cooking spray.
- Pour meat mixture into prepared baking dish.
- Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the beef so there are no gaps.
- Sprinkle 1 cup of cheddar cheese over top.
- Bake at 400° for about 30 minutes until top is lightly, golden brown.
- Allow casserole to sit out about 10 minutes and set up before serving.
- Garnish with fresh thyme, if desired.
Notes
Recipe source: adapted from Alton Brown, Food Network.
© Can’t Stay Out of the Kitchen
Nutrition
- [b]MASHED POTATO TOPPING:[/b][br]
- 6 large Russet potatoes, diced (about 4 lbs.)
- 4 tbsp. unsalted butter
- 1 cup half-and-half
- 1 cup parmesan cheese, shredded
- 1 cup [url href=”http://www.kraftrecipes.com/home.aspx” target=”_blank” title=”kraft cheese”]Kraft[/url] sharp cheddar cheese, shredded
- 2 tsp. garlic powder
- 1 tsp. ground black pepper
- 1 ½-2 tsp. salt
- 2 egg yolks[br]
- [br]MEAT FILLING:[br]
- 2 lbs. 93% or 96% lean ground beef
- 1 lb. J[url href=”http://www.johnsonville.com/home.html” target=”_blank” title=”johnsonville sausage”]ohnsonville[/url] mild Italian pork sausage
- ½ red bell pepper, diced (about ½ cup)
- 1 cup chopped onion
- 1 leek, green top removed, cut in fourths and sliced
- 2 large or 3 small carrots, sliced thinly or chopped small
- 2 cloves garlic, minced
- 1 tsp. salt
- ½ tsp. pepper
- 3 tbsp. [url href=”http://www.bobsredmill.com/” target=”_blank” title=”bob’s red mill gluten free flour”]Bob’s Red Mill[/url] gluten free all-purpose flour (or use regular flour if not on a gluten free diet)
- 1 tbsp. tomato paste
- 1 ¼ cups low sodium chicken broth or beef broth
- 1 tsp. Worcestershire sauce
- ½ tsp. dried oregano
- 1 tbsp. fresh thyme (or ¾ tsp. dried)
- 1 tbsp. fresh rosemary (or ¾ tsp. dried)
- ½ cup frozen corn kernels
- ½ cup frozen peas
- 1 cup [url href=”http://www.kraftrecipes.com/home.aspx” target=”_blank” title=”kraft cheese”]Kraft [/url]sharp cheddar cheese, shredded
- additional fresh thyme for garnish, if desired.
- Bring water to a boil in a large stock pot.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain.
- Add potatoes back into the stock pot.
- Add butter, half-and-half, both cheeses and seasonings.
- Stir together well to combine.
- Add egg yolks and stir again to combine.
- Set aside.[br]
- In a large 12” skillet, fry ground beef, sausage, carrots, red bell pepper, onions, leeks and garlic until veggies are tender and no pink remains on the beef.
- Cut beef down in small pieces while frying.
- Drain all grease.
- Sprinkle flour over top of beef mixture and work into beef.
- Cook 1-2 minutes.
- Add salt, pepper, tomato paste, Worcestershire sauce, chicken broth and seasonings and cook about 5-10 minutes at a simmer.
- Turn off heat.
- Add corn and peas and stir to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Pour meat mixture into prepared baking dish.
- Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the beef so there are no gaps.
- Sprinkle 1 cup of cheddar cheese over top.
- Bake at 400° for about 30 minutes until top is lightly, golden brown.
- Allow casserole to sit out about 10 minutes and set up before serving.
- Garnish with fresh thyme, if desired.
Grab a fork and share some with me!
This savory meat pie is one you will want to make over and over again!
Shepherd’s Pie is so sensational, you’ll want to put this recipe on your regular menu plans.
You may also enjoy these delicious recipes!
Shepherd’s Pie
Equipment
- 1 9×13" glass baking dish
- 1 stock pot with lid
- 1 colander
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 potato masher
- 1 wooden spoon
- 1 large skillet
- 1 hamburger chopper to chop meat down in small pieces while frying
- 1 rubber spatula
Ingredients
MASHED POTATO TOPPING:
- 6 large Russet potatoes diced, (about 4 lbs.)
- 4 tbsp. unsalted butter
- 1 cup half-and-half
- 1 cup parmesan cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 tsp. garlic powder
- 1 tsp. ground black pepper
- 1 1/2-2 tsp. salt
- 2 egg yolks
MEAT FILLING:
- 2 lbs. 93% or 96% lean ground beef
- 1 lb. mild Italian pork sausage
- 1/2 red bell pepper diced (about 1/2 cup)
- 1 cup onion chopped
- 1 leek green top removed, washed thoroughly, cut in fourths and sliced
- 2 large carrots sliced thinly or chopped (or 3 small)
- 2 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 3 tbsp. all-purpose gluten free flour (or use regular flour if not on a gluten free diet)
- 1 tbsp. tomato paste
- 1 1/4 cups low-sodium chicken broth or beef broth
- 1 tsp. worcestershire sauce
- 1/2 tsp. dried oregano
- 1 tbsp. fresh thyme (or 3/4 tsp. dried)
- 1 tbsp. fresh rosemary (or 3/4 tsp. dried)
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1 cup sharp cheddar cheese shredded
- 1 tsp. fresh thyme for garnish, if desired
Instructions
MASHED POTATO TOPPING:
- Bring water to a boil in a large stock pot.
- Add diced potatoes and boil about 15 minutes until soft.
- Drain in colander.
- Add potatoes back into the stock pot and mash with a potato masher.
- Add butter, half-and-half, both cheeses and seasonings.
- Stir together well to combine.
- Add egg yolks and stir again to combine.
- Set aside.
BEEF FILLING:
- In a large 12” skillet, fry ground beef, sausage, carrots, red bell pepper, onions, leeks and garlic until veggies are tender and no pink remains on the beef.
- Chop beef down in small pieces with a hamburger chopper while frying.
- Drain all grease.
- Sprinkle flour over top of beef mixture and work into beef.
- Cook 1-2 minutes.
- Add salt, pepper, tomato paste, Worcestershire sauce, chicken broth and seasonings and cook about 5-10 minutes at a simmer.
- Turn off heat.
- Add corn and peas and stir to combine.
- Spray a 9×13” glass baking dish with cooking spray.
- Pour meat mixture into prepared baking dish.
- Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the beef so there are no gaps.
- Sprinkle 1 cup of cheddar cheese over top.
- Bake at 400° for about 30 minutes until top is lightly, golden brown.
- Allow casserole to sit out about 10 minutes and set up before serving.
- Garnish with fresh thyme, if desired.