Tag Archives: mashed potatoes

King’s Potato Pie

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

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. 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.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. 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.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

Advertisements

Leave a comment

Filed under Uncategorized

Apple Cinnamon Shmash

Mashed potatoes usually involve heavy cream and butter… which is not only not allergy friendly, but also unhealthy.  So I made a non-dairy and healthy mashed potato option this week.  I adore sweet potatoes… they are much healthier than white potatoes because they have more antioxidants, and I think they taste so much better.  So, given the fall season, I made apple cinnamon shmashed sweet potatoes!

Apple Cinnamon Shmash

Pieces:

  1. 4 sweet potatoes, peeled
  2. olive oil for misting, about 2 tbsp.
  3. 1 cup apple cider
  4. 2 tbsp. cinnamon
  5. 1 tsp. nutmeg
  6. 1 tbsp. honey
  7. 1 tbsp. vegan butter
  8. salt and pepper to season, about 1 tsp. each

Process:

  1. Chop the peeled sweet potatoes into quarter inch rounds.
  2. On a lightly greased cookie sheet, spread out the sweet potato rounds and lightly spray with olive oil.
  3. Bake at 375 degrees for about 35 minutes, until fork tender.
  4. In a medium pot, place the tender sweet potato rounds.  Add the apple cider, cinnamon, nutmeg, honey, vegan butter, and salt/pepper.
  5. Mix together with a hand mixer until combined.
  6. Serve hot!

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes