Shepherd's Pie Recipe Gluten And Dairy Free

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper alternative.

Heat a gas stove and add a dollop of olive oil to a skillet.

Peel and slice the carrots, then add them to the skillet.

Finely dice a whole red onion and add it to the skillet.

Chop smoked garlic and add it to the skillet.

Add a couple of bay leaves to the skillet.

Pan-fry the mixture until lightly golden, about 5-10 minutes.

Add ground lamb to the skillet, breaking it up as you add it.

Season with garlic powder and fine ground black pepper; add salt if desired.

Cook until the water has evaporated and the meat is frying, not boiling.

Stir in two big spoons of tomato paste.

Add a splash of Worcestershire sauce and stir.

Pour in gluten-free stock and add a cup of defrosted frozen peas.

Let the mixture simmer for about 5-10 minutes.

Remove bay leaves from the mixture before proceeding.

Add chopped parsley to the mixture and stir.

Level the meat mixture in the baking pan, pressing down to condense it.

Steam a whole head of cauliflower and a whole celeriac bulb until tender.

Mash the steamed cauliflower and celeriac together with pepper, garlic powder, and vegan butter or olive oil.

Spread the cauliflower and celeriac mash over the meat mixture in the baking pan.

Preheat the oven to 200°C (about 400°F).

Bake the shepherd's pie in the oven for about 20 minutes until the edges are bubbling.

Remove from the oven; note that the cauliflower mash will not brown like potato.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens