July 2021
GLUTEN-FREE SHEPHERD'S PIE
Made with Gluten and Lactose-Free products
Preheat oven to 375F
Serves: 4 to 6
It’s been a while since I made a Shephard’s pie, when I saw some nice ground lamb at the supermarket, I thought ‘Shepherd's Pie’ and Meatballs flavored with Middle Eastern herbs and spices.
Today is for Shephard’s Pie. The first time I had Shephard's Pie is at the Landmark Tavern on 46th street and 10th Avenue. We have been to the Landmark Tavern very often since then.
The web site for the Landmark has this to say: Established in 1868, the Landmark Tavern is a delightful Irish Pub serving pints and food from brunch to desert. It has an old-world New York charm ...this is so very true; they have had years to perfect their recipes!
After you make this recipe a couple of times, this can become a ‘No recipe, recipe’! You will be able to make it without consulting a recipe. Also, you can make it with beef. I have not tried chicken, but did see a recipe for making it with fish. I guess that should be called ‘97s
Fisherman’s Pie’!
Measure out and prep:
Mashed potatoes:
Potatoes - 1 lb.
Lactose-free half-and-half – ¼ c or any other milk of choice
Ghee - 1 T
Kosher salt – ¼ t
Freshly ground black pepper - ¼ t
Meat filling:
Olive oil – 1 t (2 T if needed)
Ground lamb - 1 lb
Baking soda - ½ t
Chopped onion - 1 c
Kosher salt - ½ t
Carrots – 1 c, peeled and cut into ¼" dice
Garlic - 2 t minced
Freshly ground black pepper – ¼ t
Oat flour - 2 T (or any gluten-free flour you have on hand)
Tomato paste – 1 T
Broth - 1 c (water)
Worcestershire sauce – 1 T
Rosemary - 1 t chopped fresh leaves (¼ t dry, powdered)
Thyme - 1 t chopped fresh leaves (¼ t dry, powdered)
Frozen peas – ½ c Shop
Peel and cut the potatoes into 1” chunks and add into a medium sauce pan and cover with broth or water and bring to a boil. Then lower the heat and simmer for about 15 minutes.
While the potatoes are cooking, prepare the filling:
Heat a skillet on medium for 5 minutes. Toss the baking soda with the lamb and cook until browned and drain the meat through a sieve into a fat separator. Drain the brothy part and reserve. Also reserve about 1 T of the fat. (If you don’t drain the meat the lamb will be very greasy.)
Into the same skillet, add the onion, tomato paste, rosemary and thyme and cook stirring for about 1 minute use the reserved fat if needed. (Using the rendered fat from the lamb to cook the vegetables and herbs will make the Shepard’s Pie taste extra lamby.) Add the flour and mix well.
Add the reserved lamb broth and water or chicken broth to make a cup and stir well and bring to a boil. Add the cooked lamb and stir to coat with the sauce.
Pour the lamb mixture into a glass baking dish 11 x 7 inch. (No need use cook spray on the baking dish.) Spread the lamb in an even layer. Sprinkle the frozen peas on top of the lamb and pat down so the peas sink into the meat mixture.
Place the mashed potato on top of the meat in mounds and spread evenly, making sure to spread to the edges of the dish to prevent the sauce from bubbling up on to the top.
With a fork, make a pattern on the mashed potatoes which will help to brown the potatoes nicely.
On the middle rack of the preheated oven bake for 25 minutes until the top begins to color. Remove from the oven and rest covered with foil for about 15 minutes.
Serve with a spinach salad or vegetable of choice. Gluten-free ‘Irish Soda Bread’ goes well this this. I will post that recipe at a future date.
Oops I forgot to add the peas to the lamb mixture, so I served them on the side.
This was a very tasty. Almost as good as the Landmark does! They used to do a gluten free and lactose free version but is it still? Always ask is my motto!
I froze half of the Shepard’s Pie and we had it last night. It went from freezer to microwave and got zapped for 3 minutes and rested for further 2 minutes before being served with a big salad. Freezing did not seem to affect the taste; the texture was a little crispier on top.
Enjoy!