Gluten-Free Shepherd’s Pie

Gluten-Free Shepherd’s Pie

Growing up in Kansas City, one of my favorite restaurants was Tippin’s. Tippin’s was known for its scrumptious pies, heaping slices of warm cornbread, and mouth-watering entrees like shepherd’s pie. The restaurant closed many years ago, but fortunately the pie-making side of the business has continued so Kansas Citians can still enjoy their French Silk pie, pumpkin pie, and other sweet concoctions.

I recently discovered a bootleg copy of a recipe for Tippin’s Shepherd’s Pie. A former employee had copied the recipe down and shared it with friends. Since I love shepherd’s pie and the one from Tippin’s is the gold standard to me, I was eager to try it. Everything in the original recipe is gluten-free except the flour used to make the gravy. It was an easy substitution for me to use Cup 4 Cup Gluten-Free Multipurpose Flour instead of regular flour.

Gluten-Free Shepherd’s Pie

2 medium potatoes, peeled and cubed
1/2 cup milk
8 tablespoons butter, divided
1 1/2 lbs. ground beef
1 tablespoon vegetable oil
1 medium onion, diced
1 medium carrot, diced
1 stalk of celery, diced
1/2 lb. sliced mushrooms
3/4 cup baby sweet peas
2 tablespoons chopped parsley
1 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1 tablespoon Worcestershire sauce
1/8 teaspoon nutmeg
1/4 cup gluten-free flour (I used Cup 4 Cup)
2 cups gluten-free beef broth
salt and pepper to taste

Directions
Boil potatoes until tender (about 10-15 minutes). Drain and mash the potatoes. Then add the milk, two tablespoons of butter, and salt and pepper to taste. Stir until smooth. Set aside.

To make the gravy, melt 4 tablespoons of butter in a non-stick pan over medium heat. Whisk in flour and cook 5-7 minutes, stirring frequently. Whisk in beef broth and simmer for about 3 minutes, stirring frequently. Reduce heat to medium-low and simmer until thickened, stirring frequently. Add salt and pepper to taste. Set aside.

Cook ground beef, drain fat and remove from pan.

Add vegetable oil to pan and add onions, carrots and celery. Cook five minutes on medium heat. Add peas and mushrooms. Cook for an additional five minutes.

Return beef to pan with vegetables and add gravy. Add parsley, thyme, rosemary, nutmeg and Worcestshire sauce. Simmer two minutes. Add salt and pepper to taste. Remove from heat.

Preheat oven to 400 degrees. Spoon beef, vegetable and gravy mixture into a large casserole dish. Top with mashed potatoes. Cut up remaining butter and sprinkle on top of potatoes.

Bake for 35-40 minutes until potatoes are lightly browned.

Here are some photos:

I cut the potatoes into fairly small chunks so they would boil more quickly. This set of cutting boards is a great value and I love my Wüsthof knives.

I may have added more butter than the directions call for into the mashed potatoes. You can see I am old-school because I prefer to use a wire masher instead of an electric hand mixer to mash potatoes. It makes me think of my grandma!

I used frozen carrots and peas since I had them on hand. I also used canned mushrooms. The next time I make it, I will probably use fresh carrots and mushrooms for a little extra flavor. I cooked this in my All-Clad stainless steel fry pan, which takes a little extra time to clean compared to non-stick pans, but I love the heft of this pan and how it makes me feel like a professional chef when I use it.

This is what it looked like before it went into the oven. Again, I may have used a little more butter than the recipe suggested on top of the mashed potatoes.

Shepherd’s pie, the ultimate comfort food, fresh from the oven.

My husband and I really enjoyed this dish. Both of us have fond memories of eating at Tippin’s and we think this recipe is a very close match to the shepherd’s pie the restaurant served. It’s kid-friendly and a hearty meal, perfect for cooler weather. I will definitely make this one again and again!

 

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