I cook a lot for myself. I cook a lot in general, but when it’s primarily for myself I like to make dishes that create a lot of leftovers. I remember when I couldn’t stand eating leftovers. I thought I was too good for them, and would usually throw them out. My mentality changed however, after my gluten-intolerance made it very difficult for me to just go out and grab a quick bite to eat somewhere. Now, if I’m going to be outside of my home for an extended amount of time, I always bring my own food and snacks. It’s not that I can’t go to a store and find something I can eat, it’s just more convenient to be prepared. There’s nothing more annoying than going over the ingredient lists of foodstuff after foodstuff, only to come to the conclusion that gluten is in absolutely everything! Something especially true for pre-packaged food.
This simple recipe for Shepherd’s Pie comes from the book:
Easy Cooking With 5 Ingredients, by Barbara C. Jones. This book is no frills, with no pictures or glossy pages. What it has however, is a ton of easy to cook meals. Shepherd’s Pie can be made a ton of different ways. The way I make it here is not for the vegetarians out there. You can substitute the meat with ingredients like seasoned Tofu or beans. The recipe calls for instant potatoes, but since most instant potato products contain some form of gluten, I would recommend using old fashioned mashed potatoes, or find some guaranteed gluten-free instant ones. No matter how you make this dish, you'll most likely have leftovers! It's very tasty... and very filling.
Shepherd’s Pie Ingredients
- 2 cups Mashed Potatoes (instant gluten-free if available)
- ½ cup Salsa, or gluten-free enchilada sauce
- 1 cup Shredded cheese (whatever you like)
- 1 can Whole kernel corn (drained)
- 1 pound Lean ground beef (or turkey, tofu, tofurkey, turducken, etc.)
- Salt & Pepper
If using raw potatoes, you’re going to want to get them cooked and out of the way before starting the rest of this meal. You can make great mashed potatoes by boiling them without skins until soft. Drain them and mash them up in a large bowl, to which you add some butter, a little salt, and milk. Whip it up until it’s light and fluffy. This is to taste, so just add the butter and milk, little by little, until you got what you want. You don’t want potato milk soup!
Preheat the oven to 350º F.
Brown the ground beef in a skillet on med-high. Make sure to chop it up good while it’s cooking. Once the meat (or substitute) if fully cooked, drain the excess grease, and then add the salsa (or gluten-free enchilada sauce) and put back over the flame. Find an 8-inch baking pan, or a nice casserole dish. Put the cooked beef/salsa mixture in the bottom of the pan, then add the corn, then the cheese, and then the mashed potatoes. Sprinkle some salt & pepper on top, along with some more cheese and put into the oven. Bake for 25 minutes or until the top is slightly browned.
*Make sure to check out my other gluten free recipes! Look out for upcoming reviews of gluten free products!
I found this recipe while watching the rotating gluten-free (GF) videos I have featured on my blog. You can watch it too by going directly to Gluten Free Cook. The one challenge the cook had when making her husband’s peanut butter GF cookies, was that they were very brittle and crumbly. I used her recipe and added a small amount of Xanthan Gum as an effective binder. The results turned out great! These are some of the best peanut butter cookies I’ve ever had, as well as the most easiest to make!
