Resisting the most adorable casserole dish in the world, I could not. I scooped it up without concern that I rarely make casseroles. I’d figure something out, right? Pinterest would certainly guide me in the right direction.
While I didn’t find the recipe on Pinterest, it did spark a memory of Shepherd’s Pie. I’d often seen it on menus, but couldn’t recall if Shepherd’s Pie was something I had ever actually tried. I sifted through recipes and came to the conclusion that anything topped with mashed potatoes was worth giving a shot.
I settled on Alton Brown’s Shepherd’s Pie recipe. Partly because I trust Alton Brown, but mostly because I was excited about cooking with ground lamb.
I swapped out {more than} a handful of ingredients to make this dish void of dairy and gluten. There were initial nerves about how mashed potatoes with coconut milk and oil would taste. But after whipping them up and sampling the meat/veggie mix, I knew I was 25 baking minutes away from the coziest of meals in the coziest of casserole dishes.
A modified version of Alton Brown’s recipe is below:
Shepherd's Pie {Dairy & Gluten Free}
By Published: June 24, 2014
- Yield: 8 Servings
- Prep: 45 mins
- Cook: 45 mins
- Ready In: 1 hr 30 mins
Resisting the most adorable casserole dish in the world, I could not. I scooped it up without concern that I rarely make …
Ingredients
- 1-1/2 pounds russet potatoes peeled and chopped into squares
- 1/4 cup coconut milk full fat
- 2 tablespoons coconut oil
- 3/4 teaspoon salt {I used pink himalayan}
- 1/4 teaspoon ground black pepper
- 1 egg yolk
- 2 tablespoons coconut oil
- 1 cup chopped yellow onion
- 2 carrots peeled and diced
- 2 garlic cloves minced
- 1-1/2 pounds ground lamb
- 1 teaspoon salt {I used pink himalayan}
- 1/2 teaspoon ground black pepper
- 1 teaspoon corn starch
- 2 teaspoons tomato paste
- 1 cup low sodium chicken broth
- 1 teaspoon Bragg's liquid aminos
- 2 teaspoons freshly chopped rosemary leaves
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
Instructions
- Preheat the oven to 400 degrees, move the oven rack to the middle of the oven, and line a baking sheet with parchment paper.
- Place potatoes in a medium sized sauce pan, cover with water, and gently boil for about 15 minutes or until potatoes are tender.
- In a stand mixer with the paddle attachment and guard in place, mix potatoes, coconut milk, coconut, oil {2 tablespoons}, salt and pepper until smooth.
- Add egg yolk to potatoes and turn on mixer until egg is fully incorporated. Set aside.
- In a dutch oven over medium-high heat, add coconut oil {2 tablespoons} until melted.
- Add chopped carrots and onions and let saute for 4 minutes.
- Add the garlic, salt, and pepper and stir to combine.
- Add the ground lamb and cook until the meat is brown, about 5 minutes.
- Sprinkle the mixture with cornstarch and cook for 1 minute.
- Add the tomato paste, Bragg's liquid aminos, chicken broth, rosemary, and stir to combine.
- Bring to a boil, reduce heat to low, cover, and cook for 10 to 12 minutes.
- Add corn and peas to the meat mixture.
- Pour meat mixture into the equivalent of a 7x11 casserole dish.
- Top with mashed potatoes, one spoonful at a time, starting at the edges, creating a seal with the mashed potatoes and the edge of the dish.
- Place the casserole on the parchment lined baking sheet and bake in the oven for 25 minutes or until potatoes are golden.
- Remove from oven and place on a cooling rack for 15 minutes before serving.
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