Page 261 - 28_Days_of_Clean_Eating.sanet.cd

Shepherd’s Pie

Gluten-Free
Shepherd’s pie is traditional British pub food. Red-skinned new
potatoes are a great choice of potatoes for this dish. They are filled
with healthy vitamins and nutrients, and are a great source of fiber
and vitamin B . Because most of the nutritional value is found in a
6
potato’s skin, leave the peel on, you won’t want to peel the potatoes.
Serving Tip: Make individual shepherd’s pies and keep some
frozen to thaw and bake on busy nights. To do this, spoon the filling
into 10-ounce ramekins and top with the mashed potatoes. Cover
the pies with plastic wrap and freeze them for 24 hours. Once fro-
zen, remove the ramekins from the freezer and run a bit of warm
water over the bottom to help pop out the pies. Wrap individual
pies in tin foil and return them to the freezer for up to 1 month.
When ready to eat, allow them to thaw, then bake as directed.

1 pound new potatoes, cut into 1 pound ground round beef
2-inch chunks 1½ cups frozen peas and
2 garlic cloves, minced carrots, thawed
²⁄ cup milk 1 cup reduced-sodium
³
1 teaspoon salt beef broth
1 teaspoon freshly ground 1 tablespoon tomato paste
black pepper 1 tablespoon tamari or
2 tablespoons avocado oil coconut aminos
1 onion, chopped
1. Preheat the oven to 375°F.
2. In a large Dutch oven over high heat, bring the potatoes and
garlic to a boil. Cook for 15 to 20 minutes or until the potatoes
are tender; drain. Mash the potatoes and garlic with a potato
masher. Stir in the milk and ⁄ 2 teaspoon each of salt and pepper.
1
Set aside.
3. While the potatoes cook, in a large nonstick skillet over
medium-high heat, heat the oil. Add the onion and beef. Cook
for 8 minutes or until the beef is no longer pink and the onion is
tender; drain and discard the fat.

260 28 Days of Clean Eating