Beef

Shepard’s Pie

12 comments

A splash of red wine adds a deep rich flavor to this otherwise traditional tasting dish. And with a few surprising ingredients added to the whipped potato topping, I assure you the taste is anything but traditional!

ShepardsPie1

Shepard’s Pie

Marla Hingley
A splash of red wine adds a deep rich flavor to this hearty meal.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6

Ingredients
  

Topping

  • 3 medium potatoes peeled and quartered
  • 1 large parsnip cored*
  • 2 Tbsp butter or margarine
  • 2 Tbsp cream milk or milk alternative
  • ½ - 1 Tbsp grainy mustard to taste
  • Salt & pepper
  • ¼ cup Parmesan cheese grated (optional)

Filling

  • 1 small onion finely diced
  • 1 carrot finely diced
  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 2 cloves garlic minced
  • 1/3 cup red wine optional
  • 2 Tbsp GF flour blend or cornstarch
  • 1 cup GF beef broth
  • 2 Tbsp tomato paste
  • 2 tsp rosemary chopped
  • 1 tsp GF Worcestershire sauce
  • 2 Tbsp fresh Italian parsley chopped
  • ½ cup peas
  • Salt & pepper

Instructions
 

  • Boil potatoes and parsnip in water until soft, about 15 minutes, then drain. Add butter, milk, and mustard and mash until smooth. Season to taste with salt and pepper. Set aside.
  • Sauté onions and carrots in oil until onions are tender, set aside.
  • Brown beef until fully cooked, drain fat, then add in onions, carrots, garlic and wine. Fry mixture for a few minutes until wine is evaporated, then sprinkle flour over mixture and mix well. Add remaining ingredients, and season to taste with salt and pepper. Continue simmering until mixture thickens, 8-10 minutes.
  • Spoon into an 8x8 baking dish, or divide among 6 ramekins. Top with potato mixture, sprinkle with cheese if desired and a drizzle of olive oil, and broil for a few minutes until tops are golden.

Notes

Large parsnips have a tough woody center. Quarter the parsnip, then slice out the center from each quarter (discard cores).

 

[hr]FAQ: Is wine gluten free?

12 Comments

  1. Avatar

    gets very frustrating when I have to constantly type in my password. Recipe sounds delicious. marge

  2. Avatar
    Angie Halten (Admin)

    I’m sorry about that Marge, please send an email to support@glutenfreeclub.com and we’ll try to diagnose the problem for you.

  3. Avatar

    5 stars
    Except for the wine, this sounds like the same recipe both of my grandmothers used. One was German, the other was Irish.

  4. Avatar

    What happened to the friendly weekly meal planner?
    I miss it. Recipe sounds great!

  5. Avatar
    Angie Halten (Admin)

    Hi Pam, I’m not sure what you’re referring to. Let me know!

  6. Avatar
    Angie Halten (Admin)

    Very cool

  7. Avatar

    I am diabetic and need to count carbs. What is the carb count for this?

  8. Avatar
    Angie Halten (Admin)

    Hi Laura, there is: Total Carbohydrate 38.7g Dietary Fiber 5.5g Sugars 8.7g. Hope that helps!

  9. Avatar

    5 stars
    i enjoyed your recipes , however, I have so many allergies, gluten, corn,walnuts,peanuts,pecans many spices, onions and garlic sets me on fire. I am anxious to try to make the coconut milk. I am weak so will try to get a coconut and try to do it..I really enjoy the maynasse. THANKS so much. Virginia

  10. Avatar

    Somehow, you have changed the system and I don’t have to type in the password!
    I really appreciate that!
    I enjoy your recipes, MOST of them work for me, I too am allergic to wheat, dairy, corn and have trouble with sugar. I try to work around the allergens if I can.
    Wish someone would come up with a tasty alternative to parmesan cheese!

  11. Avatar

    Sorry, I havent tried the shepherds pie yet! But will do so, it looks good!
    Would small red or the white potatoes work as well? Russets don’t work so
    well for me, due to the high starch content.

  12. Avatar

    For sure, any potato will work fine!

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