Gluten-Free Shepherd’s Pie

Perfect for a cold rainy evening, Shepherd’s Pie is easily made gluten-free and can be made with any meat you have! We prepared this one with left over rotisserie chicken and it was by far my favorite! Sub any meat you want really or make it vegetarian with no meat at all!

Preheat the oven to 400* F.

Ingredients:

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces butter
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola or vegetable oil
• 1 cup chopped onion (we subbed bell pepper due to allergies)
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds rotisserie chicken, shredded
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons Mama’s gluten-free flour
• 3 teaspoons tomato paste
• 1 cup gluten-free broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions:

1. Peel the potatoes. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender. Drain the potatoes and set aside until your meat mixture is ready.
2. Meanwhile, prepare the meat filling. Place the oil in a 12-inch saute pan over high heat. Once the oil shimmers, add the onion (or bell peppers) and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Stir in the rotisserie chicken, salt, and pepper. Sprinkle the meat mixture with the gluten-free flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary and thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer slowly for a few minutes until the sauce is thickened slightly. Remove from heat and mix in the corn and peas.
3. Mash the cooked potatoes with a hand mixer then add the half and half, butter, salt, pepper and egg yolk and continue to mash until smooth.
4. Spread the meat mixture evenly in an 11 x 7 inch glass baking dish, or two 8 x 8 dishes. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Wisp the tops of the potatoes by touching down with spoon in random places and gently lifting away.
5. Bake at 400*F for 25 minutes or just until the potatoes begin to brown. We used the convection oven setting for this recipe and the tops browned perfectly! Remove to a cooling rack for a least 15 minutes before serving.

Recipe adapted from Food Network Shepherds Pie recipe