Thursday, October 20, 2016

{Gluten and Dairy Free} Shepherd's Pie

Prep Time: 10 minutes
Cook Time: 5-10 minutes
Bake Time 18-20 minutes
Makes servings

1 pound hamburger
2 large carrots, grated
1/3 cup tomato puree
1/2 large onion grated
1 and 1/2 TBS worcestshire sauce
4 garlic cloves minced
1/8 cup pomegranate juice (or vegan red wine)
1/4 cup chicken broth
3/4 tsp salt
1/8 tsp pepper
1 tsp crumbled dried rosemary or 1 Tablespoon fresh
1 and 1/2 tsp dried thyme or 1 Tablespoon fresh

for the Mashed Potatoes:
1 and 1/2 pounds potatoes
1/8 cup extra virgin olive oil
1 and 1/8 cup unsweetened rice milk
1 tsp salt
1/4 tsp black pepper
optional: 1/8 cup Go Veggie! (non-dairy parmasan "cheese")

Preheat the oven to 400F.Brown the ground beef in a frying pan. Add the grated carrots, onion,  and minced garlic, sautee for a couple of minutes.  Add the rosemary, thyme, and tomato paste. Stir in the worcestershire, pomegranate juice, and chicken broth. Cook while stirring occasionally for a couple of minutes. 

Bring water to a boil. Meanwhile peel the potatoes and cut into chunks. Add to the water with salt. Turn the heat to medium low, cover and boil for 15 minutes. When they break apart when you poke them with a fork they are done.  Drain the water. Add the olive oil, salt, pepper, and unsweetened rice milk (and Go Veggie if desired). Whip with a beater until creamy. 

Put the shepherd's pie filling in the bottom of a round pie pan. Spread the potatoes evenly over the top. Sprinkle more non-dairy Parmesan cheese on top, as well as chopped parsley or thyme for garnish. Bake in the oven for 18-20 minutes until golden brown. I am posting this at Allergy-free Wednesdays.

No comments:

Post a Comment