Gluten-Free Lamb Shepherd's Pie

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 14
Calories 307, total fat 19 G., saturated fats 8 G., proteins 12 G., carbohydrates 21 G., fiber 3 G., cholesterol 60 mg, sodium 98 mg, sugar 3 G.

Traditional shepherd's pie is made with a lamb filling, which is simmered in a skillet with mushrooms and vegetables until it forms a thick sauce, then topped with a thick layer of mashed potatoes and baked in the oven until golden brown. This shepherd's pie recipe is gluten-free, and cornstarch is used to thicken the filling. Serve the shepherd's pie immediately after toasting the top.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Mashed potatoes

6 medium Yukon Gold potatoes, peeled and cut into pieces
2 tbsp softened butter
1/3 cup cream
1 egg
1 tbsp. l. olive oil

Meat mixture

2 tbsp. l. olive oil
700 g of minced lamb
Half a medium onion, peeled and chopped
4 cloves garlic, peeled and thinly sliced
Half a large red bell pepper, chopped into pieces
2 cups champignons, cut into 4 pieces
1 cup carrots, peeled and chopped
1 teaspoon dried lavender
2 tsp dried rosemary
0.5 cups red wine
2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons of water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, butter, cream, eggs, minced lamb, onions, garlic, sweet pepper, champignon mushrooms, carrot, lavender, rosemary, red wine, bouillon, starch

Cooking the dish according to the recipe:

Boil the potatoes:

Place a large pot filled with cold water over high heat. Add enough salt to make it taste like seawater. Add the potatoes. Bring to a boil, then reduce heat to medium. Simmer until the potatoes are easily pierced with a knife, 10-15 minutes.
Mash the potatoes:

Drain the potatoes in a large colander and shake to remove all the water. Let the colander sit in the sink for 3-4 minutes to allow the potatoes to steam dry. If you have a potato masher or vegetable mill, strain the potatoes. Alternatively, you can press the potatoes through a fine-mesh sieve using the back of a ramekin or ladle.

Mashed potatoes:

Return the potatoes to the pot they were boiled in. Stir in the softened butter. Add the cream, egg, and olive oil and mash with a silicone spatula until the potatoes are silky smooth.
Fry the minced meat:

Place a large skillet over medium-high heat. Add olive oil, then add the ground lamb. Cook, stirring occasionally, until the meat is browned. Remove from the skillet and set aside.
Fry the vegetables:

Add the onion and garlic to the pan you used to brown the lamb. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the bell pepper, mushrooms, and carrots and cook until the carrots are tender, about 5 minutes. Add the lavender and rosemary and cook until they release their aromas, about 1 minute. Transfer the lamb to the vegetable mixture and remove from the heat.
Sauce:

Pour the red wine into the pan. Cook, stirring occasionally, until the wine has reduced by half. Add the chicken broth and bring to a boil. Mix the cornstarch with water until you have a thick paste. Once the chicken broth comes to a boil, pour in the paste and stir thoroughly. You will have a thick gravy.
Shepherd's Pie:

Preheat the oven to broil. Transfer the vegetable and meat filling to a large pie dish. Top with mashed potatoes. Grill until the potatoes are golden brown, about 10 minutes.

Serve immediately.