Gluten-free Shepherd’s Pie – Mom, What’s for Dinner?
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, peeled, finely chopped
- 2 celery sticks, finely chopped
- 1 pound ground beef
- 2 cups beef stock
- 1 tablespoon dried oregano
- 3 springs thyme
- 1 tablespoon parsely
- 1 tablespoon Worcestershire sauce
- 1 tablespoon gluten free soy sauce -or- braggs amino acids
- 2 tablespoons tomato paste
- 6 large Russet potatoes, peeled, chopped
- 4 tablespoons butter
- 1/2 cup milk
Preheat oven to 350 degrees. In a large saucepan heat olive oil and add onion, carrot and celery and cook until the onion becomes transparant.
Add the ground beef and cooked until browned.
Add stock, oregano, parsley, thyme leaves, Worcestershire sauce, soy sauce, tomato paste, salt and pepper and mix well. Transfer mixture to a pie dish, cover with foil and bake in oven for 1 hour.
While the mixture is in the oven cook potato in a saucepan of salted boiling water until tender. Drain well and return to the pot mashing until smooth. Add butter and milk and stir well till completely incorporated. Taste and season with salt and pepper.
Remove the dish from oven and increase temperature to 400 degrees. Discard foil and top the mixture with mashed potatoes.
Return the pie to the oven uncovered and bake for an additional 20 minutes or until mashed potato is golden.