Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Do not tease me, mentioned my husband from his nook examine, wanting up, I think about, from his newest screenplay effort.

I would not joke a couple of factor like pie, I assured him. I am thinking- a shepherd’s pie, I mentioned. Extra to myself than him. However not the standard shepherd’s pie. No lamb. No beef. No onion. No peas, I murmured.

Please, he mentioned. No peas. (His listening to is great.)

You already know, that might get you into bother, I yell again. Your pea prejudice. The foodie police will probably be at our door earlier than you understand it. Demanding equal time for peas. And I am already in sufficient bother with their ilk.

Their ilk? he requested.

Sure, I mentioned solemnly. My shepherd’s pie goes to have tofu. And in some circles, that might carry out the pitchforks.

Severely, he echoed. Then, Hey. Honey?

I cocked one ear towards his facet of the home.

No offense, however. Can I’ve a hen pie? Nothing towards bean curd, however.

Yeah, I do know, I assured him. I do know tofu does not float your boat.

I’ll have a legume challenge, he said.

I like you anyway, I yelled again. For higher or for worse.

Legumes or no legumes.
Keep secure on the market, beloveds.
xoxKarina

Gluten-Free Shepherd’s Pie Recipe Two Methods

This a light-weight and wholesome model of shepherd’s pie made with out dairy, lamb, or beef. I made two versions- one vegan (for moi) utilizing natural non-GMO agency tofu, and one with Mary’s natural free vary hen, for Steve. The gravy is golden and creamy and jogged my memory of the pot pies I used to like in childhood.

Substances:

For the mashed potato topping:

3 cups peeled, diced gold potatoesSea saltPlain soy, nut, or gentle coconut milk, as wanted

For the filling:1 tablespoon olive oil1-2 cloves garlic, chopped1 cup sliced carrots1 cup zucchini, sliced into half-moons1 cup chopped broccoli florets1 14-oz can artichoke hearts, drained, quartered1 cup cubed natural non-GMO agency sprouted tofu, or diced cooked chicken2 teaspoons Italian type herbs (mix of oregano, thyme, marjoram, basil, parsley)1 teaspoon rubbed sage1 teaspoon rosemary, minced Sea salt and floor pepper, to style

For the gravy:

2 tablespoons olive oil2 tablespoons rice flour1/2 cup heat broth (gentle vegetable or hen broth)1 cup non-dairy milk, warmed2 tablespoons vegan butter (I used Earth Steadiness)1 teaspoon delicate GF curry powderSea salt and floor pepper, to style Directions:

For the potato topping- boil the potatoes in a pot till fork tender, about 25 minutes. Drain properly. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to style. Stir until clean and creamy, including just a little extra ‘milk’ till the potatoes are fluffy and clean. Put aside.  Preheat the oven to 350ºF. Grease 4 single serving 10-oz ramekins with vegan buttery unfold (akin to Earth Steadiness). Put aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so stuffed with taste.

Warmth the olive oil in a big skillet over medium warmth and stir within the garlic. Add the carrots, zucchini, and broccoli. Stir and cook dinner frivolously till fork tender, roughly ten minutes. In case you want your veggies crisper, cook dinner solely till tender-crisp.

Add within the artichoke hearts, tofu or diced cooked hen, and herbs, season with sea salt and floor pepper; put aside.

Make your gravy. Warmth the olive oil in a pot over medium-low warmth; stir within the rice flour to make a paste. Stir and cook dinner for half a minute. Slowly add within the heat broth, and non-dairy milk; hold stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken take away from warmth and style take a look at. It ought to style delicate and creamy. The herbs within the veggies will add rosemary-sage taste.

Pour the gravy over the filling combination and gently combine till the veggies are coated with gravy.

Spoon the filling into the ramekins. Prime with a giant spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, for those who like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake within the middle of a sizzling oven for 30 to 35 minutes. I tented my ramekins with foil for the primary half of baking time to maintain the mashed potatoes moist. Then I eliminated the foil and let the the topping brown a bit.

Cook dinner time: 30 min

Yield: 4 servings

Recipe Notes:

We used plain natural soy milk (non-GMO) as our non-dairy milk of alternative. We love its creamy richness. Although a impartial tasting coconut, or nut milk would additionally work.

And for these of you asking about utilizing moo-derived milk, butter, and actual cheese, certain. Dairy will work on this recipe. After all.

For these of you into the vegan dietary yeast thang, you could possibly season the gravy with a spoonful of dietary yeast; add simply sufficient to present the sauce some depth.

In case you want a vegan pie with out soy, add drained canned chick peas for the protein.

Recipe Supply: glutenfreegoddess.blogspot.com

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