Shepherd’s Pie

1 pound (450 grams) ground beef

1 onion

8 cups mashed potatoes

2 cans corn or the equivilent spinach, carrots, or other vegetables

2 cups grated cheese (Omit for dairy-free.)


1/2 cup water

1/2 teaspoon gluten-free beef stock powder or 1/2 bouillon cube

1 teaspoon gluten-free worchestershire sauce

garlic powder, cumin, salt, spices to taste

1 teaspoon cornstarch (cornflour) stirred into 1/4 cup water to make paste

Preheat oven to 190C (375F). Brown ground beef with onion.  Make mashed potatoes from scratch or from instant mashed potatoes. If vegetables are hard or frozen, cook until soft. Combine sauce ingredients, except the cornstarch, in a small saucepan and heat until boiling. Stir in the cornstarch paste until thick. Combine sauce with beef in a casserole dish. Top with vegetables and half of the cheese, then the potatoes, then the rest of the cheese. Bake 15 to 20 minutes until heated throughout.

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