Heather Strang | Wheat/Dairy-Free Shepherd’s Pie
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01 Apr / Wheat/Dairy-Free Shepherd’s Pie

You will love this recipe – the lamb is a lovely touch. And it makes excellent leftovers. Enjoy!

Lamb Shepherd’s Pie
1 lb lean ground lamb
1 large red onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
1 c frozen peas
1 c frozen corn
1 t salt
1 t pepper
3 to 4 T gluten-free flour blend
2 lbs sweet potatoes, quartered
2T non-dairy butter

Cook lamb, much like you would ground turkey or beef, until brown. Saute vegetables on medium heat for 10-15 minutes or until golden brown. Combine vegetables and lamb, add in gluten-free flour to thicken the mixture. Preheat oven to 400 degrees. While veggies are sauteing, boil sweet potatoes. Drain and mash with 2 T of butter (feel free to add almond/soy or other non-dairy milk, although you don’t want potatoes to be creamy, more on the lumpy side). In a 9×13 pan, pour lamb and vegetable mixture into bottom of pan. Then, layer sweet potatoes on top, using a fork to create an even, smooth layer. Bake for 30-45 minutes, until potatoes are crispy on top.

Happy Eating!
xoHeather :)

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2 Comments
  • Aubree Cherie

    This looks so good! I used to love shepherd's pie before I went gluten free. I'd love to give this a try!

    ~Aubree Cherie

  • HStrang

    Hi Aubree!

    Thanks so much for your comment – the sweet potatoes and lamb really make this. It's decadent, but practically all protein and veggies – so good for you too. Let me know how it goes and if you come up with any yummy add-ons. It's always fun to be creative with the recipes.

    Happy Eating!
    xoHeather :)

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