Shepard’s Pie

Ingredients:

• 2.5 lbs russet potatoes, peeled and halved
• salt and pepper
• 1/2 cup coconut milk or cream
• 5 garlic, smashed
• 2 sprigs rosemary
• 2 sprigs thyme
• 6 tbsp butter
• 1/2 yellow onion, diced
• 5 carrots, diced
• 1 celery rib, diced
• 4 garlic cloves, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1.5 lb ground beef
• 1/4 cup tomato paste
• 1 tbsp gluten free flour
• 3/4 cup beef or chicken stock

Preparation:

STEP 1.

Preheat the oven to 375*F. In a pot of salted water, boil potatoes for 30 minutes until fork tender. Remove and place on sheet tray to dry in the oven for 10 minutes. While drying, steep the cream, garlic, rosemary and thyme sprigs for 5 minutes. Mash potatoes by putting them through a ricer, stir in the cream and melted butter, season with salt and pepper and set the mash aside.

STEP 2.

In a large pan over medium heat, add oil and saute the onion, carrots, and celery until translucent, salting as you go. Once cooked through, add garlic and saute another 2 minutes. Add the rosemary, thyme, ground beef and saute the beef, salting and peppering as you go. Once the beef is browned, add the tomato paste to coat the beef and saute 3 minutes. Sprinkle with flour and coat the beef. Add the stock, stir in and simmer 3-5 minutes until thickened. Turn off the heat.

STEP 3.

Transfer the beef mix to a casserole dish and with a spatula, spread into an even flat layer. Top with the mash potatoes and smooth into an even layer. With a fork, make a fun design. Transfer to the oven and bake for 30 minutes. After 30 minutes broil for 5 minutes to brown.

STEP 4.

Remove from the oven and cool for 10 minutes before serving.