Wednesday, February 13, 2013

Gluten-Free February: Shepherd's Pie

I forgot it was February, therefore I am a bit late to Gluten-Free February this year. However, I have modified this recipe to be gluten-free (though the pictured one, the one I made, was not).

2 pkgs 'Ground Round' (*Gluten Free option - 2 cups GF TVP in a bowl, add 2  cups boiling water, 2 tsp Tamari, 2 tsp Liquid Smoke[optional])
1 small Onion, finely chopped
1 can Chick Peas
1 cup Frozen Peas
1/2 cup Carrots, chopped
6 medium Potatoes, peeled
1/2 cup Nutritional Yeast
6 tbsp Margarine
1 tbsp Gluten Free Soy Sauce (Kikkoman has a version)
1/2 cup Veggie Broth (the mock beef one works best, unsure if it is GF)
dashes of Salt and Pepper

Peel and chop the potatoes and boil. Preheat oven to 375F.

Meanwhile, in a pan, saute the onions and carrots in 3 tbsp margarine, add a dash of salt and pepper. Add the ground round/TVP, fry for 2 minutes. Add soy sauce, broth and peas, simmer over medium until the liquid soaks in. Scoop mixture into a greased 9x13 baking dish, spread out evenly. Strain potatoes and mash with remaining margarine and a bit of s + p. Spread the potatoes evenly over the ground mixture and sprinkle nutritional yeast over top. Bake for 20-30 minutes, until edges get lightly browned.

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