Shepard’s Pie (Gluten & Dairy-Free)

I was craving Shepard’s Pie (also known as cottage pie), but I only had three potatoes. So instead of Mashed Potatoes, I used Mashed Garlic Roasted Cauliflower on top. It added almost a cheesy taste, and it was great with the gluten-free vegan biscuits that I made using Pamela’s Biscuit & Scone Mix .

Here’s my twist.  In addition to the ingredients for the Mashed Garlic Roasted Cauliflower, you will need:

• 1 lb ground lamb (or bison or ground beef)
• 2 tablespoons Worchestire sauce
• ½ teaspoon Redmond’s Real Salt
• 10 twists on a  pepper grinder
• 4 drops Young Living Thyme Essential Oil (or 1 tablespoon fresh)
• 4 drops Young Living Rosemary Essential Oil (or 1 tablespoon fresh)
• ¾ cup chopped carrot
• ½ cup organic frozen peas
• ½ organic frozen corn
• ½ cup organic frozen beans
• 1 large chopped onion
• 3 cloves garlic finely chopped
• 2 tablespoons vegan butter (I used Earth Balance)
• 2 tablespoons gluten-free flour (coconut or almond flour make it Paleo)
• 2 cups beef broth (I used Home Goodness Organic Beef Broth from Costco)

I’m personally a huge fan of cooking with essential oils, because at the time I didn’t have any fresh thyme or rosemary at my house –  I didn’t even have potatoes! The essential oils are so convenient, never expire, and still add great flavor. You can read about my dish with cooking with oils here. If you are interested in purchasing Young Living Essential Oils, you can click here. I’d love to help you learn to use oils not only in your kitchen, but in your daily life!

Directions

1. 1. Preheat oven to 400ºF & prepare Baked Cauliflower Recipe
   2. Heat a large skillet over medium high heat, then add lamb. Brown lamb until fully cooked, about 5 minutes (I find there’s enough fat released in the beef that I don’t need to add oil to the pan). While it’s cooking, prepare your vegetables.
   3. Chop onion, and garlic (smash with knife and then chop).
   4. Chop carrots. I only had baby carrots, so I chopped them in fourths and then cut them.
   5. Soak up excess grease with a paper towel.
   6. Add onion, garlic, and carrot, worcestershire sauce,Real Salt, pepper,Young Living Rosemary Essential Oil, Young Living Thyme Essential Oil, then cook for approximately 10 minutes, until carrots are soft.
      

      

      
   7. Add the frozen peas, corn, and green beans (I snapped the green beans in half), and cook for 2 minutes.
   8. Add gluten-free flour and vegan butter to the pan, and toss around until butter is fully melted and the flour disappears (~1 minute).
   9. Add beef stock. Then, bring liquid to a boil over high heat.
   10. Cook for a minute or two until broth thickens into a light sauce.
   11. Remove pan from heat, and transfer meat and veggie mixture to an 8×8 baking dish.
   12. Preheat oven to 425ºF.
   13. Pull Baked Cauliflower from the oven, and finish preparing Mashed Garlic Roasted Caulflower 
   14. Top lamb mixture with  Mashed Garlic Roasted Caulflower 
   15. Bake 20 – 25 minutes

What are your favorite comfort foods?