Ingredients

The following ingredients have 8 Servings
  • 2 pounds red potatoes
  • 3 tablespoons buttery spread
  • 1 1/2 pounds ground meat (lamb, venison, turkey or beef)
  • 1/2 cup chopped onions
  • 3 tablespoons corn starch
  • 1 14.5-ounce can beef stock, divided
  • 2 tablespoons Lea & Perrins Worcestershire sauce (gluten free)
  • 1 1/2 tablespoons steak sauce
  • 1 14.5-ounce can sliced carrots
  • 1 15-ounce can peas
  • 2 cloves garlic, minced

Instruction

  • Wash potatoes and cut into large chunks. (If you’re not using red potatoes, you’ll need to peel them, too.) Place in a pot of water, bring to a boil, and cook until tender.
  • Drain potatoes reserving 1/2 cup of cooking liquid. Mash potatoes with liquid and butter until fluffy. Set aside.
  • Preheat oven to 350 degrees F.
  • Brown ground meat with chopped onions. Set aside.
  • In a small bowl, mix 3 tablespoons rice starch with 3 tablespoons of beef broth until thoroughly mixed.
  • In a skillet on medium-high heat add garlic, beef stock, Worcestershire sauce, steak sauce, vegetables, and garlic. Bring it to a simmer. Then add the rice starch and broth mixture. Stir until the broth thickens.
  • Add the browned ground meat and onion mixture to the pan. Mix and keep at a simmer. Add any beef broth you have leftover and cook until thickened. Remove from heat.
  • Pour vegetable and meat mixture into a baking dish. Carefully spoon mashed potato over mixture. Using the tines of a fork, score the mashed potatoes if you like.
  • Place small chunks of the butter or buttery spread on the mashed potatoes. Then place the baking dish on a cookie sheet as the gravy may bubble over.
  • Bake the gluten free shepherd's pie for 20 to 25 minutes at 350 degrees until mashed potato topping is golden.
  • Remove the shepherd's pie from the oven. Let sit for 5 to 10 minutes before slicing and serving.