Shepherd’s pie is a comforting, hearty, Classic English dish. Traditionally Shepherd’s pie, is made with ground lamb, when beef is used, it’s called “Cottage Pie”. This version is gluten free.
- 3 Tablespoons oil use a neutral oil or mild olive oil
- 1 onion chopped
- 680g ground beef or ground lamb
- 2 cups carrots and peas frozen or fresh
- 225g mushrooms sliced
- 1 clove of garlic minced
- 1 Tablespoon Worcestershire sauce or to taste
- 1 Tablespoon fresh chopped thyme
- Kosher salt and black pepper to taste
- 283g sharp cheddar cheese grated (divided)
- 4 cups mashed potatoes
- 1/4 cup Cassava flour
- 1 cup beef broth
In a medium sized skillet, heat the oil until shimmering. Add onions and cook 2-3 minutes. Add the mushrooms, ground lamb or beef, stirring to break it up about 5 minutes.
Add garlic, thyme and Worcestershire sauce. Sauté until meat is no longer pink.
Add 3/4 cup beef broth, carrots and peas. Cook until broth is reduced and veggies are cooked
Season to taste with salt and pepper
- Use remaining 1/4 cup beef broth and flour to create a roux add this to your meat mixture stirring continuously until sauce thickens.
Put meat mixture into a casserole dish. (You can also use a souffle dish or oval baking dish...something between 8"x8" and 13"x9").
Top with 1/2 cup cheddar cheese.
Spread or pipe mashed potatoes and top with remaining grated cheese. You'll want ridges or peaks in the potatoes. Top with remaining shredded cheese.
Cover with foil and bake at 180 degrees Celsius for 40 to 45 minutes or until hot and bubbly and cheese is melted and crispy.