Traditional Shepherd's Pie
Ingredients
Mashed Potato Topping
- 2 packages instant mashed potatoes 4 oz each
- 4 cups water or chicken broth
- ½ teaspoon garlic powder
- ⅛ teaspoon white pepper
- 2 tablespoons butter unsalted
- ¼ cup Parmesan cheese
Meat Filling
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 lbs. ground meat beef and/or lamb (90% lean)
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground pepper
- 2 teaspoons dried parsley
- 1 tablespoon fresh rosemary 1 teaspoon if using dried rosemary
- 2 teaspoons dried thyme
- ¼ cup Worcestershire sauce
- 2 cloves garlic minced
- 2 tablespoons Cup4Cup gluten-free flour if not GF use all-purpose flour
- ¼ cup tomato paste
- 2 cups mixed vegetables carrots, peas, green beans, corn
- ½ cup fresh parsley chopped
Instructions
Mashed Potato Topping
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Bring water or chicken broth to a boil
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Whisk in the garlic powder, white pepper, and butter.
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Add instant potatoes and stir.
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Stir in Parmesan cheese and set aside.
Lamb/Beef Filling
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Preheat oven to 375F.
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Heat the olive oil over medium heat in a skillet and add the chopped onion. Cook until the onion has softened but not browned.
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Increase the heat to medium-high and add the ground meat. Season with salt, pepper, rosemary, parsley, thyme, Worcestershire sauce. Stir infrequently allowing the meat to brown, about 5 to 10 minutes.
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Drain the excess fat from the pan with tongs and paper towels.
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Stir in the garlic, Cup4Cup gluten-free flour, and tomato paste. Cook for another 5 minutes allowing the flavors to meld and the meat mixture to thicken.
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Stir in the cheddar cheese and mixed vegetables.
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Top with the creamy mashed potatoes.
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Dot the mashed potatoes with butter and/or shredded cheddar cheese.
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Bake for 25-30 at 375F.
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Let rest for 10 minutes to set up.
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Sprinkle with fresh chopped parsley and serve.