Gluten Free, Dairy Free Shepard's Pie Recipe

Step 1

Wash, peel and cut the potatoes into cubes. Add the potatoes to a large pot, cover with water and bring to a boil. Cook the potatoes until they are very fork tender. Drain the water and add the salt, pepper, 1 cup coconut milk and olive oil to the pot. Using a hand mixer, blend until the potatoes are creamy. If they need more moisture, add the remaining 1/4 cup of coconut milk and then 1-2 tbsp of coconut milk at a time and blend until your desired consistency. Taste test while blending the potatoes and add salt and pepper if needed.

Step 2

While the potatoes are cooking, chop your onion and carrots and set them aside. Preheat the oven to broil. Add 1 tbsp of olive oil to a large skillet on your stove top and turn the heat to medium. Add the ground bison (or ground beef), onion and carrot to the pan. Cook, stirring often until the onion is translucent and the beef is browned. Add salt, pepper, and brown rice flour and stir often for two minutes. Add the beef broth and peas, and bring to a boil. Add the gf ketchup and cook it for two minutes. Remove from heat. Add the beef and vegetable filling to a large corningware or pyrex dish and spread evenly along the bottom. Add the mashed potatoes on top of the filling and spread evenly. Sprinkle the top with paprika. Place the dish in the oven and cook for 5-10 minutes. You want the top be firm and to brown a bit, but you don't want it to burn so keep checking. Enjoy!