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Shepherd’s Pie December 17, 2007

Posted by glutenfreedance in Celiac Disease, Food, Gluten Free, Recipes.
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Barely modified from: The Gluten-Free Kitchen by Robin Ryberg

Piecrust (I used the Whole Foods GF Pie Crust)

Ingredients for mashed potatoes layer
4 large russet potatoes
2 TBSP butter
1/4 tsp salt
3/4 c. milk

For meat filling
1 c. chopped onion
1 1/3 lbs. ground beef
1 tsp salt
1/2 tsp pepper
1/2 c. frozen peas
1/2 c. frozen corn
1 1/4 c. milk, divided
2 TBSP cornstarch

Directions
Prepare piecrust

Peel & dice potatoes. Place in pot, over with water. Cook until tender. Drain. Add butter, salt, and enough milk to whip potatoes until light and moist. Set aside. Preheat oven to 375F.

In skillet, fry onion & ground beef until well cooked. Add salt, pepper, vegetables, and 1 c. milk. Bring to boil. Comgine 1/4 c. milk with cornstarch. Add to ground beef mixture and cook until thickened. Pour beef mixture into piecrust.

top beef mixture with mashed potatoes. Bake approximately 25 minutes, until potatoes are lightly browned.

Makes 6 ample servings.

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