Updated: Mar 14, 2021
Last night we decided to take the recipe we normally use for Shepherd's Pie and customize it to be Gluten and Lactose free. The flavor was amazing, it was a little more on the liquid side and usual, I guess due to the gluten free flour. I have adjusted the recipe to compensate for that. Lets just say it was a success...Hubby even said it was the best Shepherd's pie he ever ate :)
I am adding the recipe below. If you try it give me some feed back.
2 tablespoons olive oil
1 cup chopped green onions (half for cooking half for assemble. If you can eat onions, then you can change it to that)
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 tale spoons of garlic powder (can be changed to 2 garlic cloves if you can eat garlic)
3 tablespoons gluten free flour
2 tablespoons tomato paste
1 cup gluten free beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels
1 1/2 - 2 lb. russet potatoes -about 4 large potatoes peeled and cut into 1-inch cubes.
8 tablespoons lactose free unsalted butter (1 stick)
1/3 cup lactose free half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese **
Make the Meat Filling.
1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add half of the onions. Cook 5 minutes, stirring occasionally.
2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed.
4. Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer add the rest of green onions on top. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
2. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling does not bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
**According to health authorities, Parmesan cheese contains an almost negligible amount of lactose. More specifically, each serving of Parmesan cheese contains less than 1 gram of lactose per serving. It's even lactose-free, by some accounts.