What’s for Dinner – Gluten Free Shepherd’s Pie

In honor of St. Patrick’s Day, we decided to make Shepherd’s Pie.  One of my favorite comfort foods, it is also very easy to make gluten-free.  I don’t like peas (although my mom tells me every time I say that, that I loved it when I was a baby…) so I don’t add them to this dish but you totally can.  OK, let’s make some Shepherd’s Pie!

You will need the following for the potatoes:

• 2 lb. russet potatoes, quartered
• 6 cloves garlic (whole)
• 2/3 cup half and half
• 5 tablespoons Irish butter (we recommend Kerrygold)
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 egg yolk

You will need the following for the meat mixture:

• 1 tablespoon olive oil
• 1 tablespoon Irish butter
• 1 medium onion, finely chopped
• 3 carrots, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, chopped
• 3/4 lb. ground chuck
• 3/4 lb. ground lamb
• 1 teaspoon fresh thyme
• 1 teaspoon dried rosemary
• 2 tablespoons gluten-free flour
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 oz. mushrooms, chopped (stems removed)
• 3 teaspoons Worcestershire sauce
• 1/2 cup beef broth
• Parmesan cheese

For the potatoes:

1. Preheat your oven to 400 degrees.
2. Put quartered potatoes and whole garlic cloves in a pot.
3. Cover the potatoes with cold water.
4. Bring the potatoes to a boil.
5. Reduce heat to a simmer.  Cook for 15 minutes, until fork tender.
6. Strain potatoes and garlic in a colander.  Keep them there for now.
7. Put original pot on medium heat.
8. Add half and half and butter, whisking occasionally…we want the butter to melt.
9. Once the butter has melted, remove the pot from the heat, add back the potatoes and garlic.
10. Using a potato masher, mash the potato mixture.
11. Add the salt, pepper and 1 egg yolk.  Mix with a fork to combine.  Set aside.

For the meat:

1. Add the olive oil and butter to an 8 inch cast iron skillet on medium to high heat.
2. Once the butter has melted, add onion, carrots and celery.  Cook for 4-5 minutes, stirring occasionally. 
3. Add garlic and cook for 1 minute, stirring occasionally.
4. Add ground chuck and lamb.  Mix to combine with vegetables with a fork.  Cook for 4 – 5 minutes, until brown.
5. Add mushrooms and cook for 2 minutes.
6. Add rosemary, thyme, and flour.  Stir to combine for 1 minute.
7. Add tomato paste, salt and pepper and stir for 1 minute.
8. Add beef broth.  Stir and bring to a boil.  Reduce heat to a simmer and cook for 8 – 10 minutes.  Stir occasionally.
9. Remove from heat.  Flatten the mixture with a fork.
10. Cover the meat mixture with mashed potatoes.  Make sure to go edge to edge of the skillet, covering the entire mixture.  This will prevent overflow of met mixture.
11. Bake in the oven for 20 minutes.
12. Remove from oven and sprinkle parmesan cheese on top.
13. Enjoy!

We recommend enjoying this dish with either your favorite beer (on St. Patrick’s Day) or a merlot.