Gluten-Free Shepherd's Pie (no flour)

Ingredients

• 1 1/2 pounds russet potatoes (peeled and cut into 1 inch cubes)
• 1-2 bay leaf
• 1/4 cup heavy cream
• 4 Tablespoons unsalted butter
• 3/4 teaspoon kosher salt (plus more for salting the water)
• 1/4 teaspoon white pepper (or 1/3 teaspoon black pepper)
• 1/4 cup parmesan cheese
• 2 Tablespoons vegetable oil
• 1 cup white onion (diced)
• 2 carrots (peeled and diced small)
• 1 celery stalk (picked)
• 1 pound ground lamb (see note on substitutes)
• 2 cloves garlic (minced)
• 1 Tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tablespoons tomato paste
• 2 Tablespoons potato starch (or GF all purpose flour or arrowroot starch)
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 cup English peas (fresh or frozen)

Instructions

1. 1

   --- Potato Topping ---

2. 2

   Place the potatoes in a large stockpot. Cover the potatoes with cold water and add the bay leaf, and add a pinch of salt. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10 to 12 minutes.

3. 3

   Drain the potatoes in a colander and discard the bay leaf. Return the potatoes to the hot pot. Shake over high heat until dry.

4. 4

   Add butter, cream, salt, and pepper. Mash the potatoes. Add the parmesan cheese to the potatoes. Stir until well combined.

5. 5

   --- Meat Filling ---

6. 6

   In a large saute pan heat the oil over medium heat. Add the onion, carrots, and celery. Saute for 3 to 4 minutes. Add the garlic, thyme, and ground lamb. Sprinkle with salt and pepper. Brown until the meat is cooked through, about 3 minutes. Drain excess grease, if any.

7. 7

   Stir in the tomato paste and cook for 1 minute. Sprinkle with the potato starch and cook for 1 minute. Pour in the stock and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring, until the sauce has thickened, 10 minutes.

8. 8

   Stir in the peas and set aside while you mash the potatoes.

9. 9

   --- Assembling The Casserole ---

10. 10

    Preheat the oven to 400 degrees F.

11. 11

    Add the lamb mixture and spread evenly into a casserole dish (roughly 9x13). Top with the mashed potatoes. To create a seal start at the edges and work in. Once you have a flat top you can add a decorative swirl to the potatoes, if you like.

12. 12

    Place on a sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.