Gluten-Free Shepherd’s Pie

For the Filling:

  • 1 tablespoon of olive oil
  • ½ peeled and small diced yellow onion
  • 3 finely minced cloves of garlic
  • 3 peeled and small diced carrots
  • 2 pounds of ground lamb
  • 1 cup of tomato puree
  • 1 to 2 cups of gluten-free beef stock
  • 2 tablespoons of arrow-root mixed with 1 tablespoon of water
  • 1 cup of peas
  • 1 cup of corn
  • 1 ½ teaspoons of finely minced fresh rosemary
  • Kosher salt and fresh cracked pepper to taste

For the Mashed Potatoes:

  • 3 pounds of peeled and large diced russet potatoes
  • 4 ounces of unsalted butter
  • 1 cup of heavy whipping cream
  • 8 ounces of shredded cheddar cheese
  • Kosher salt and fresh cracked pepper to taste
  • Chopped parsley and rosemary for garnish
  1. Preheat the oven to 375°.
  2. In a large sauté pan over medium high heat add in the olive oil and sauté the onions, garlic and carrots for 5 to 6 minutes or lightly browned.
  3. Next, add in the lamb and cook it until there is no pink and browned.
  4. Add in the tomato puree and beef stock and cook for 4 to 6 minutes or until it boils.
  5. Whisk in the arrow-root and water mixture until it becomes thick. Finish by stirring in the peas, corn, rosemary, salt and pepper. Keep warm.
  6. Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes.
  7. Strain the potatoes and run them through a potato ricer until smooth.
  8. Mix the riced potatoes with the butter, whipping cream, cheese, salt and pepper until combined.
  9. Place the filling in the bottom of a large casserole dish, or several single serving oven safe bowls, and then spread a thick layer of mashed potatoes over top.
  10. Bake the dish, or bowls, in the oven on 375° for 30 minutes or until the mashed potatoes becomes lightly browned on top.
  11. Garnish with the chopped parsley and rosemary.
  12. Serve hot!