• Katherine Arthurs

Healthly-ish One Pan Shepard's Pie - Gluten Free

I couldn't figure out what to call this SO I asked my husband, "Healthy Shepard's Pie", he said. I still don't love this tile BUT we are going with it...ish. No mashed potatoes here, just lovely mini yukon gold potatoes in with the meat + vegetables with a buttery gluten free pie crust.

Find yourself some high quality ground beef, mix it with onions, carrots, celery + potatoes - along with some dried thyme, salt, pepper + bay leaves - that's it! Don't forget the bone broth + coconut milk to make it even healthier + rich + delicious!

Do you love one pot/pan meals? If you answered, no - tell me why?!?!

I cooked everything in a cast iron skillet, then topped it with the pie crust + into the oven it went. Served it out of the cast iron too! Little to no dishes - my husband always likes that - since he is usually on dish duty.

Healthly-ish One Pan Shepard's Pie - Gluten Free

1 tablespoon olive oil or cooking oil of your choosing

1/2 yellow onion, chopped

1 cup celery, chopped

3-4 medium carrots, chopped

2 cups mini yukon gold potatoes, small dice

1 lb ground beef

4 garlic cloves, chopped

1 teaspoon dried thyme

2 bay leaves

1 teaspoon each salt + pepper

1 teaspoon tapioca or arrowroot flour

1 1/2 cup beef bone broth

1 cup full fat coconut milk

1 cup frozen green peas

1/4 cup fresh parsley, chopped

1 gluten free pie crust

2 scallions, chopped

Preheat oven to 400F.

Using a cast iron pan, heat the olive oil over medium heat. Add the onions, carrots, celery + potatoes. Cook for 2-3 minutes. Add the ground beef + garlic. Saute until the ground beef is cooked through + no longer pink. Add the thyme, bay leaves, salt, pepper + tapioca flour. Stir to combine everything + cook until you can't see the tapioca powder anymore.

Add the bone broth + coconut milk. Mix to combine everything. Turn the heat to medium/low heat + cover for 6 minutes. Remove lid to check the potatoes for doneness - they should be tender but not completely cooked through.

Add the green peas + parsley. Remove the bay leaves + discard. Mix to combine everything. Turn the heat off. Add the prepared pie crust to the top of the pan. Place in the oven for 12-16 minutes or until the crust is brown on top + the meat mixture is bubbling.

Remove from oven + let cool for 2-4 minutes before serving. Garnish with scallions + serve.


*Don't have tapioca or arrowroot flour - add gluten free flour instead.

**Before the step of adding the thyme + bay leaves - you can drain the fat off if you want.