Shepherd's Pie

recipe adapted from Melissa d'Arabian

Ingredients

Garlicky Potato Topping:

• 4 large russet potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1 cup almond milk
• 3 tablespoons EVOO
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Filling:

• 4 slices bacon, cut into thin strips
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 cup)
• 3/4 cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon brown rice flour
• 1/4 cup dry red wine
• 1 can GF beef broth
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the almond milk, EVOO, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add additional milk. Do not overmix. Cover and set aside.
2. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
3. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
4. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the wine and broth, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
5. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve. 

Print this post