Shepherd's pie is a British dish. Alia makes a great gluten-free shepherd's pie. I like mushrooms, so let's combine them.
Serves 3-4
Preheat the oven to 425F (220cC)
A.
2 1/2 pounds (1135 g) organic potatoes, cubed
(dairy-free) organic butter
3/4 cup (180 ml) (dairy-free) milk
black pepper
parsley
1 organic egg
1. Place the potatoes in a large saucepan and cover with salt water. Bring to a boil.
2. Cook about 20 minutes.
3. Mash with butter, milk, pepper, parsley, and egg.
B.
1 pound (455 g) organic mushrooms, vary the type if you like
1/2 cup (65 g) organic chopped onions
3/4 cups (95 g) organic frozen mixed vegetables
olive oil
1 cup (240 ml) organic vegetable broth
1 Tbs. (15 g) (gluten-free) flour
dash or two Worcestershire sauce
1. Place the mushrooms, onions, mix vegetables, and a little oil in a baking dish.
2. Bake for 15 minutes.
C.
1. Whisk together broth, flour and Worcestershire sauce.
2. Pour sauce over the vegetables and bake in center of over for about 3 more minutes.
3. Remove and spoon potato mixture over the top, spread evenly.
4. Bake 20 minutes.
5. Then boil 1-2 minutes to brown the top.
6. Sprinkle some chopped parsley on top.
