One of my mother’s old standby’s, shepherd’s pie is a definite comfort food for many New Englanders. Warm and filling, it gives us energy and the calories we need to go out and shovel the snow or rack the leaves (which is what I spent some time doing this morning). Here’s my take on it, feel free to use any ground meat you like, I’m limited since I’m allergic to most red meats. Traditionally, its made with mutton or lamb but I use turkey or chicken in mine. Serves 4.
Preheat oven to 400 degrees. You’ll need:
- 1 pound ground meat, lean
- 10 ounce bag of mixed peas and carrots (organic if possible)
- 4 tablespoons olive oil
- 1/2 medium onion diced
- 2 stalks of celery, diced
- Seasonings to taste (salt, pepper, garlic powder – about 1/8 to 1/4 teaspoon of each)
- 3 tablespoons gluten-free flour such as brown rice or all purpose
- 1 1/2 cups of stock (whatever you have on hand works; I used vegetable in mine)
- 2 cups mashed potato (or as in my case, celery root and parsnip mash see recipe under side dishes)
- 2 quart baking dish
In a steamer, steam the peas and carrots until just tender. Put them in the baking dish. In a skillet, heat the olive oil and add the onions and celery and cook for 2-3 minutes until tender. Add ground meat and seasonings. Stir as the meat cooks to crumble the meat up into small chunks. When meat is cooked, add the flour and stir to incorporate. Let cook for 2-3 minutes and add the stock. Stir and cook until thickened, another 2-3 minutes. Add to the baking dish; stir into the vegetables. Spread the potatoes or celery root/parsnip mash on the top and bake for 20-30 minutes until heated through and bubbling.