One of my most favourite comfort foods ever is homemade Shepherd’s pie. There are like a million variations of making this dish – different meats to use, different vegetables… I’ve even made this with rice on top instead of mashed potatoes (not sure if you’d still call that Shepherd’s pie though). My Dad swears by the best being all from leftover roast dinner – with carrots, mashed potatoes, the roast gravy and of course finely ground roast beef. I have never had it done this way – mine is much simpler and I don’t need to wait for a reason to make a giant roast beef dinner and hope for leftovers.
This recipe can be varied however you like – try different meats or veggies – I prefer to use ground chicken and corn.
Ingredients:
- 4 large (russet) potatoes, washed, 2 peeled and cubed
- 1 tbsp butter
- 1 tbsp finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 1 cup frozen corn kernels (or canned)
- 1 tbsp olive oil
- 1 onion, chopped
- 1 pound ground chicken
- 2 tbsp corn starch
- 1 tbsp ketchup
- 3/4 cup chicken broth
- 1/4 cup shredded Cheddar cheese
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste.
- Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground chicken and cook until well browned. Add ketchup and chicken broth. Bring to a boil, add corn starch added in some water – reduce heat and simmer for 5 minutes.
- Spread the ground chicken in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of frozen (or canned) corn. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Try this recipe out and let me know what you think. I would also love to hear your favourite variation of Shepherd’s Pie. Happy Gluten Free Eating!
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