gluten free shepherd's pie with ground turkey
Simply pour the meat into the baking dish top with potatoes and cook as directed. How to make Shepherds Pie.
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If necessary broil for the last few minutes to help the surface of the mashed potatoes brown.
. I have even used frozen green beans. Its the secret to a great flavour base thats a technique used widely by many cuisines such as Italian cooking for example this Italian Shredded Beef Ragu. While this is a fairly simple recipe theres a few key ingredients needed.
Place the beef baking soda 1 teaspoon of the salt and 1 tablespoon of water in. I did not need any water but everything else was spot on. But feel free to always toss in more vegetables.
When you are ready to make the shepherds pie thaw the meat overnight in the refrigerator then make your mashed potatoes fresh the day of baking. The frozen veggies are delicious but feel free to make this your own. After this we cook the ground mince.
Really great flavor and. We have even used chicken. This is just as delicious.
Ive included carrots celery frozen peas and onions. Crock Pot Shepherds Pie Notes. Place in a 400F oven and cook until browned and bubbling about 30 minutes.
We like to make our own mashed potatoes but you could use instant potatoes in a pinch. How to Reheat Shepherds Pie Leftovers. Its traditional to use ground lamb but you can also use ground beef or even ground turkey.
When it came time to add the meat mixture to the onion and carrot I just added a little extra olive oil to make up for the missing juicesThe seasonings were perfect. Preheat the oven to 375F and set an oven rack in the middle position. Shepherds Pie Ingredients.
You can use ground turkey instead of ground beef. Instead of using ground turkey I ground up my pre-cooked turkey about 13oz cooked weight in a food processor with an additional can of mushrooms so it would hold together more. A really good Shepherds Pie should always start with a soffrito that is onion garlic carrots and celery sautéed on a lowish heat until sweet.
Label and date these to use within 3 months. Followed the recipe but used an all-purpose gluten-free flour instead of the individual rice flours. I used the crusts for pumpkin pie and no one can tell its a gluten-free crust.
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