Loaded Beef and Vegetables Shepherd’s Pie
Gluten Free Living – 2017
Okay, can we get out of the way right now that I LOVE Shepherd’s Pie? This Loaded Beef and Vegetables Shepherd’s Pie is one of the best of them. I mean it. It’s chocked full of veggies–all kinds, including some you probably haven’t used much. The results were so good everyone raved over it when I served it–and wanted the recipe. That’s always particularly gratifying, especially when you’re flying by the seat of your pants like I was with this recipe. 🙂
I actually tried to make this recipe as clean as possible with gluten free Worcestershire sauce and gluten free flour. I used three bags of frozen veggies: one mixed vegetables, one asparagus spears (I cut off the bottoms), and one called a Prince Edward medley that included green beans, wax beans and carrots that had been cut into rounds with a melon baller! This Shepherd’s Pie had terrific taste and texture. Add to that, a few of my other favorite veggies to cook with–leeks, garlic and onions–and you have a recipe made in heaven. Really.
I have to admit I love casseroles. It wasn’t always that way. I never grew up eating Chicken Noodle Casserole or any kind of casserole for that matter. My dad was strictly a meat and potatoes man and he wouldn’t eat anything else except dessert or bread. It wasn’t until after I got married that I started making casseroles. I think I fell in love at the first bite. My kid’s always called me the “Casserole Queen” when they were growing up because I made them for dinner so often.
One of the reasons I like this casserole so much is I didn’t make it with any canned soups (even though those are always good). I tried to make it with fresh and frozen veggies, very lean beef, and as clean as I possibly could. I seasoned it with fresh herbs, but dried can certainly be used in a pinch.
I would recommend one thing. I was scraping the bottom of the barrel when it came to potatoes. I used every one I could find in my garage refrigerators. Still, I think this would be better with about two more pounds of potatoes to get a little thicker coating on top. Also make sure when you spread the mashed potato topping on top that you do your best to spread it to the edges and seal out the meat so it doesn’t ooze upward into the potatoes while baking.
This particular recipe makes two large casseroles. I needed both of them for our Friday night care group dinner. But it’s just as easy to freeze one for later or halve the recipe if you don’t need that much food at one time. For those of you who enjoy trying new casserole recipes frequently, I can’t recommend All Free Casserole Recipes enough. Their website is full of suggestions. You can even find some of my suggestions for sympathy meals there.
If you’re looking for a terrific Shepherd’s Pie recipe, I highly recommend this Loaded Beef and Vegetables Shepherd’s Pie. Every morsel is mouthwatering. Even people who don’t usually like casseroles found themselves going back for multiple servings, the night I made it. Yes, it was THAT good! 🙂
Loaded Beef and Vegetables Shepherd’s Pie is awesome!
This delicious casserole is amazing comfort food. Almost any combination of veggie will work in this recipe.
You will find Loaded Beef and Vegetables Shepherd’s Pie hearty, fully satisfying and even gluten free.
Here’s what I did.
I used these ingredients for the beef filling.
Place lean ground beef in a large Dutch oven. I prefer using enameled cast iron. Add bell peppers, celery, onions, garlic and leeks.
Cut meat down into smaller pieces while frying. Drain any grease.
Sprinkle with gluten free flour. Cook for a minute or two. (Regular all-purpose flour can also be used).
Add salt, pepper, oregano, thyme, rosemary and Worcestershire sauce. (I used Lea & Perrins which have a gluten free sauce).
Add tomato paste and beef broth.
Add mixed vegetables, asparagus and vegetable medley with green beans, wax beans and carrots.
Cook about 5-10 minutes at a simmer. Remove from heat.
Spread the beef filling into two large baking dishes that have been sprayed with avocado or olive oil cooking spray.
Here’s the other dish.
I used these ingredients for the mashed potato topping. I also used garlic salt, and I only used half a stick of butter.
Boil potatoes and drain. Mash with potato masher.
Add butter and half-and-half and continue mashing and stirring until smooth. (It’s okay to leave some of the lumps in).
Season with garlic powder, salt and pepper.
Spread half of the potato mixture on top of one of the casseroles. Make sure you seal the edges well so the filling doesn’t bubble up into the mashed potatoes. Sprinkle the top with garlic salt, paprika and dill weed. If desired, you can add additional salt and pepper.
Repeat with the remaining casserole.
Sprinkle with cheese.
Add freshly snipped chives.
Bake at 400 about 30 minutes until top is lightly browned. Allow casserole to rest about 10 minutes before serving.
Each serving is filled with lots of veggies. I really liked having the asparagus, carrot balls, wax beans and leeks. They’re veggies not usually used in Shepherd’s Pie recipes.
If you enjoy Shepherd’s Pie recipes, you’ll love this one. Any kind of veggie medley can be used. Add the veggies you like. The more the merrier!
Our company raved over Loaded Beef and Vegetables Shepherd’s Pie. They cleaned out both casseroles and everyone came back for a second serving! I served this delicious casserole with Buttermilk Cucumber Tomato Salad. Both were terrific.
Here’s the recipe.
LOADED BEEF AND VEGETABLES SHEPHERD’S PIE
(My own concoction)
This Shepherd’s Pie is one of the best you’ll ever eat. It makes two large casseroles so you can eat one now and freeze one for later.
If you enjoy casseroles, this is one you have to put on your regular menu plan.
Loaded Beef and Vegetables Shepherd’s Pie is the perfect dinner for cool fall or winter nights when you enjoy hot food and comforting recipes that will tantalize your taste buds.