Alright, let’s talk about this gluten-free shepherd’s pie I whipped up. You’d think, “Shepherd’s pie? Easy peasy.” And yeah, the normal kind can be. But going gluten-free with it? That’s where you gotta pay a bit more attention. It’s not just about subbing out one thing, you know? Sometimes it feels like you’re juggling a dozen different things to get it right.
Getting Started – The Filling
So, I started with the mince. About a pound of ground lamb – gotta be lamb for shepherd’s pie, right? Beef is cottage pie, a whole other beast. I browned that off in a big pan, breaking it up with a spoon. Drained off most of the fat, but left a little for flavor. Can’t be too healthy, can we?
Then, the veggies. I chopped up an onion, couple of carrots, and some celery. Pretty standard stuff. Tossed them in with the lamb once it was nicely browned. Let them soften up a bit, stirring it all around. This part smells amazing, always does.
Now, the tricky bit for gluten-free: the gravy. A lot of folks use flour to thicken it, but obviously, that’s a no-go.
My go-to is cornstarch.
I mixed a couple of tablespoons of cornstarch with some cold water to make a slurry.
Before that, though, I added some gluten-free beef broth – about two cups. And a good squirt of tomato paste, a dash of Worcestershire sauce (made sure it was a gluten-free brand, some of them sneak wheat in there, believe it or not!), some dried rosemary, and a bit of thyme. Salt and pepper, of course.
Got that simmering, then slowly whisked in the cornstarch slurry. You gotta keep whisking, otherwise you get lumps, and nobody wants lumpy gravy. Watched it thicken up nicely. That’s the part where you feel like a proper cook.
- Ground lamb, about 1 lb
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- Gluten-free beef broth, ~2 cups
- Tomato paste, 2 tbsp
- Gluten-free Worcestershire sauce, 1 tbsp
- Cornstarch, 2 tbsp (mixed with cold water)
- Rosemary, thyme, salt, pepper
I also threw in about a cup of frozen peas towards the end. Just for a bit of green and sweetness. Stirred it all together and let it simmer on low while I sorted out the spuds.
The Potato Topping Drama
Potatoes are naturally gluten-free, thank goodness. That would be a nightmare otherwise. I used about two pounds of Maris Pipers – they make the best mash, I reckon. Peeled ’em, chopped ’em into chunks, and boiled them until they were super tender. You know, when a knife just slides right through.
Drained them really well. This is key for fluffy mash. No watery potatoes, please. Then I mashed them up. Added a good knob of butter – probably more than I should have – and a splash of milk. Seasoned with salt and white pepper. White pepper in mash is just… chef’s kiss. Kept mashing until it was smooth and creamy. Some people like lumps, I don’t. Not in my shepherd’s pie topping.
Putting It All Together
Once the filling was looking good and the mash was perfect, it was assembly time. I poured the lamb mixture into an ovenproof dish. Spread it out evenly. Then, I dolloped the mashed potato on top. I started around the edges and worked my way in, making sure to seal the filling underneath. Used a fork to fluff up the top of the potato – makes for nice crispy bits when it bakes. That’s my favorite part.
Popped it into a preheated oven, around 200°C (that’s 400°F for you folks stateside). Baked it for about 25-30 minutes. You’re looking for the filling to be bubbling up around the edges and the potato topping to be golden brown and a bit crispy in places.
And let me tell you, the smell wafting through the kitchen? Heaven. Pure, unadulterated, gluten-free heaven.
Why All The Fuss?
You might be wondering why I bother with all this gluten-free faff. Well, a few years back, we found out my youngest has a really tough time with gluten. It wasn’t like one day we just decided to cut it out for fun. It was a proper journey, doctors, tests, the lot. Suddenly, all our family favorites were off the menu, or so it seemed. Shepherd’s pie was a big one. Took me a while to nail a gluten-free version that everyone actually enjoyed, not just tolerated. Lots of trial and error, some frankly disastrous attempts I won’t bore you with. One time, the gravy was like water. Another time, I accidentally used a stock cube that had wheat flour in it – talk about a rookie mistake! You live and learn, eh? So now, when I make this, and it turns out good, and everyone’s tucking in happily, it feels like a proper win. It’s more than just dinner; it’s a little bit of normal, remade.