Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Shepherd’s Pie with Spinach

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Involved

Ingredients

1 Tablespoon olive oil
1 pound beef stew meat, cubed
1 small onion chopped
2 carrots, cut into 1/4 inch thick slices
2 garlic cloves, chopped
1 cup mushrooms, quartered
1 cup dry white wine
1-1/2 cup gf beef stock
2 Tablespoons fresh thyme, finely chopped
2 Tablespoons fresh rosemary, finely chopped
1 bay leaf
2 Tablespoons gf flour

1 bunch fresh spinach, trimmed and cleaned
1/4 cup onion, finely chopped
1-1/2 Tablespoons unsalted butter
1 Tablespoon gf flour
1/2 cup milk
1 Tablespoon parmesan cheese, grated
1/4 teaspoon salt
Freshly ground black pepper

4-5 medium potatoes, peeled and cut into 1/2 inch dice
1 Tablespoon unsalted butter
1 Tablespoon parmesan cheese, grated
1/4 cup milk
Paprika
1 Tablespoon unsalted butter, melted

Directions

Season beef with salt and pepper. Heat oil over medium-high heat. Add beef. Brown on all sides. Remove beef from pan and set aside. Add onions and garlic to the pan and saute for about 3-5 minutes, until tender. Return meat to the pan with 1 cup broth, wine, herbs and bay leaf. Bring to a boil, then reduce to a simmer. Cover and simmer for 45 minutes to 1 hour or until meat is tender.

Meanwhile, blanch carrots for about 4-5 inutes. Drain and rinse under cold water. Set aside.

Place spinach in 1 inch of boiling salted water. Stir once or twice, until wilted. Drain in colander. Once cool enough to touch, squeeze out as much water as possible. Coarsely chop. Melt butter in heavy saucepan. Add onion and cook until softened about 4 minutes. Whisk in gf flour. Add milk and parmesan; cook for 2 minutes. Season to taste with salt, pepper and nutmeg. Add spinach and cook to heat through. Set aside.

Place potatoes in a heavy saucepan of boiling salted water. Boil until soft. Drain. Place in large bowl. Mash potatoes with either a potato masher or a mixer. Add 1 tablespoon unsalted butter, milk, parmesan and salt. Be careful not to mash too well - leave a little lumpy.

Preheat the oven to 350 degrees F.

Combine remaining 1/2 cup gf beef broth with 2 tablespoons gf flour. Whisk until smooth. Pour broth mixture into pan with meat. Increase heat and allow sauce to thicken. Add carrots and mushrooms. Continue simmering for about 10 minutes. Season with salt and pepper.

Spoon beef mixture into a 9x3 inch (1.8L) oval gratin dish. Top with creamed spinach. Spread mashed potatoes completely over the top. Sprinkle with paprika and drizzle with melted butter. Bake at 350 degrees for 45 minutes or until top is golden and filling is bubbling.

Tips

This dish is somewhat involved, however keep in mind that it is definitely a one dish meal. You don’t need to prepare anything else. Don’t let the length of the directions dissuade you from making this - it is really tasty!

Recommended Tools