This rustic pie layers savory ground lamb in a rich, herb-flecked gravy under a blanket of buttery mashed potatoes, and it's built entirely from ingredients that keep it easy for a gluten free table. Carrots, celery, and scallion greens get sautĆ©ed until sweet before the lamb goes in, and a splash of tamari along with fresh thyme and rosemary rounds the filling into something deeply savory, almost stew-like in its richness. The gravy thickens up beautifully thanks to gluten free flour, coating the meat in a glossy, spoon-clinging sauce that holds its shape once baked. On top, the potatoes are mashed with butter and milk until silky, then dragged into ridges with a fork so they crisp and gild at the edges in the oven. Pull it out when the topping is deeply golden and the filling bubbles at the sides ā a comforting, cold-weather classic that works great for anyone eating gluten free. Every component here, from the gravy to the crust of mashed potatoes on top, is doing double duty: flavor and texture, with nothing to worry about on the gluten front.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā6 servings
Preheat the oven to 400Ā°F (205Ā°C). Place the potato chunks in a large saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15ā18 minutes. Drain well.
Return the drained potatoes to the saucepan over low heat for 1 minute, shaking the pan, until any surface moisture has evaporated. Remove from heat. Add the butter and mash until smooth, then stir in the milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is creamy and holds its shape. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
