Easy Irish favorite...and a great way to use up leftover mashed potatoes!

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Name: Shepherd's Pie (Gluten Free)
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Irish
Ingredients: 1 pound Ground Beef (Can substitute ground turkey); 2 tablespoons Olive Oil; 1 cup Onions diced; 2 cups Carrots peeled and chopped; 2 cloves Garlic minced; 2 teaspoons Flour (I used arrowroot starch to make this Gluten free); 2 teaspoons Tomato Paste; 1 cup Chicken Stock; 1 teaspoon Worcestershire sauce; 1 teaspoon Thyme (fresh); 2 teaspoons Rosemary finely chopped; 1/2 cup Corn; 1/2 cup Peas; 2 cups Mashed Potatoes (I use leftover)

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INGREDIENTS

1 pound Ground Beef ; (Can substitute ground turkey)
2 tablespoons Olive Oil
1 cup Onions ; diced
2 cups Carrots ; peeled and chopped
2 cloves Garlic ; minced
2 teaspoons Flour ; (I used arrowroot starch to make this Gluten free)
2 teaspoons Tomato Paste
1 cup Chicken Stock
1 teaspoon Worcestershire sauce
1 teaspoon Thyme ; (fresh)
2 teaspoons Rosemary ; finely chopped
1/2 cup Corn
1/2 cup Peas
2 cups Mashed Potatoes ; (I use leftover)

INSTRUCTIONS

Preheat Oven to 400°F

Heat olive oil in sauté pan over medium heat. Add diced onion and carrots. Sauté for 3-4 minutes until veggies start to become soft. Add 2 cloves of garlic. Stir to combine.

Add ground beef and cook until browned (3-4 minutes.) Sprinkle meat with flour and cook for another minute. Add tomato paste, chicken stock, Worcestershire sauce, rosemary and thyme. Combine and bring to a boil. Reduce heat and cook until thickened, about 12 minutes. Stir in corn and peas.

Place mixture in 8x8 baking dish and cover with mashed potatoes.

Bake for 30-35 minutes.

NOTES

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Shepherd's Pie (Gluten Free)

1 pound Ground Beef (Can substitute ground turkey)
2 tablespoons Olive Oil
1 cup Onions diced
2 cups Carrots peeled and chopped
2 cloves Garlic minced
2 teaspoons Flour (I used arrowroot starch to make this Gluten free)
2 teaspoons Tomato Paste
1 cup Chicken Stock
1 teaspoon Worcestershire sauce
1 teaspoon Thyme (fresh)
2 teaspoons Rosemary finely chopped
1/2 cup Corn
1/2 cup Peas
2 cups Mashed Potatoes (I use leftover)

Preheat Oven to 400°F

Heat olive oil in sauté pan over medium heat.  Add diced onion and carrots.  Sauté for 3-4 minutes until veggies start to become soft.  Add 2 cloves of garlic.  Stir to combine.

Add ground beef and cook until browned (3-4 minutes.)  Sprinkle meat with flour and cook for another minute.  Add tomato paste, chicken stock, Worcestershire sauce, rosemary and thyme.  Combine and bring to a boil.  Reduce heat and cook until thickened, about 12 minutes.  Stir in corn and peas.

Place mixture in 8x8 baking dish and cover with mashed potatoes.

Bake for 30-35 minutes.

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Nutrition

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Serving Size: 1 Serving (487g)
Recipe Makes: 4 Servings

Calories: 892
Calories from Fat: 640 (72%)

Amt Per Serving		% DV

	Total Fat 71.2g	95 %
	Saturated Fat 39.3g	197 %
	Monounsaturated Fat 22.5g
	Polyunsanturated Fat 3g
Cholesterol 215.3mg		66 %
Sodium 941mg		32 %
Potassium 995.1mg		26 %
Total Carbohydrate 36.1g		11 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 32g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 892

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