This winter is really dragging for me… 60 inches of snow in one season is a bit much. In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits. This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist! The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.
King’s Potato Pie
- 5-6 russet potatoes, peeled and chopped into one inch cubes
- 3 tbsp. vegan butter
- one cup coconut milk (I promise it has NO coconut flavor!)
- 3 tsp. lemon pepper
- 3 tsp. garlic salt
- 5 carrots, peeled and sliced into rounds
- one pound ground beef
- one cup frozen peas
- one quarter cup red wine vinegar
- one extra russet potato, washed but not peeled
- an olive oil mister
- 1 tbsp. dried parsley
- Peel and chop the 5-6 russet potatoes into one inch cubes.
- Boil several inches of water in a large pan. Add the potatoes and boil until fork tender. Drain.
- Put the potatoes back into the large pan. Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt. Mash until desired consistency.
- In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
- Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
- Saute until the beef is cooked through. Drain any extra liquid.
- In a large baking dish, spread the mashed potatoes. Layer the beef mixture on top.
- On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato. Cover the beef mixture evenly with potato slices.
- Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
- Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
- Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
- Serve hot.
Layer 3 and final king’s potato pie!
Happy Allergy Free Eating!