Mushroom Free Shepherd's Pie
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Learn more →Ingredients
6 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 1-inch chunks
- 3 tbsp unsalted butter
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 ½ lbs ground lamb
- 2 tbsp gluten free flour
- 1 tbsp tomato paste
- 1 ½ cups chicken broth
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp tamari
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 400°F (205°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 15–18 minutes. Drain well.
- 2
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.
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