Shepherd's Pie (GFCF versions, too)

Three Shepherd's Pies with Cherry Pie (FL) for dessert.
This recipe is tailored to the needs of our family. It makes three pies, one with everything, one with no meat and the third without cheese (gfcf). You can modify the recipe to meet the needs of your own family.

6 pounds of potatoes, peeled and cubed
1 cup and 2 Tab. Milk (soy or almond milk for cf)
3 sticks, plus 6 Tab butter (gfcf margarine for gfcf)
salt and pepper
3 cups onions
6 Tab. parsley or cilantro
3 cups shredded cheddar cheese
3 cups carrots, sliced thinly
6 cloves garlic, minced
4 cups ground beef
3 pints vegetable stock
3 cups mushrooms
3 Tab. flour (gluten-free flour mix for gf)

3 pie pans

Brown ground beef in a pan. Divide ground beef into two pie pans. In a pan of boiling water, cook potatoes until soft. Drain and set aside. Return the pot to the stove and melt 3 sticks of butter. Add milk and potatoes and mash. Season with salt and pepper to taste. Set aside.
Melt 6 Tab. of butter in a large frying pan. Saute onion and carrots until onion is translucent. Add garlic and saute an additional minute or two. Add mushrooms and parsley and season with salt and pepper. Cook for 10-15 minutes. In a small bowl, mix flour and 6 Tablespoons of butter and stir into the pan until the sauce slightly thickens. Divide the vegetable mixture evenly between the three pie pans. Sprinkle the cheese over the vegetable-only pan and one of the other pans. (Make note of which one of the meat ones you put the cheese into.) Spread potatoes on top and sprinkle with paprika. Bake for 30-35 minutes or until the top is browned.

source: modified from the recipe included in Homeschool in the Woods, Industrial Revolution to the Great Depression

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