Easy Gluten Free Shepherd’s Pie

• Gluten free

• Meat

  • 2 lbs Ground beef

• Produce

  • 1 Large or 2 medium onions
  • 3 cups Mashed potatoes
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 can Tomatoes, fire-roasted
  • 2 16 ounce bags Veggies, frozen mixed

• Canned Goods

  • 1 cup Beef broth
  • 1 small can Tomato paste

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tbsp Cornstarch or rice flour
  • 1 tbsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Cheddar cheese

Found on thepeacefulmom.com

Description

Ingredients

• 1 large or 2 medium onions, diced
• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 can diced fire roasted tomatoes
• (2) 16 ounce bags frozen mixed veggies - thawed
• 1 small can tomato paste
• 1 cup beef broth
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon cornstarch or rice flour (optional thickener)
• 3 - 4 cups mashed potatoes
• 1 1/2 cups shredded cheddar cheese

Directions

• Preheat oven to 425 degrees.
• In a large skillet saute diced onions in 1 - 2 tablespoons olive oil until softened.
• Add ground beef, breaking it up with a spoon, and cook the meat until it is no longer pink.
• Stir in diced tomatoes and vegetables.
• In a separate bowl mix together tomato paste, beef broth, spices and optional rice flour or cornstarch (thickens the sauce). Stir until combined.
• Pour sauce mixture over meat and vegetables.
• Stir and cook until gravy has thickened, about 3 minutes.
• Spoon meat and vegetable mixture in a 9 x 12 casserole dish.
• Spread mashed potatoes evenly over the meat and vegetables.
• Bake at 425 degrees until potatoes start to brown (about 30 minutes) then pull the casserole from the oven and top with shredded cheese.
• Continue baking until cheese is melted and lightly brown (or broil for 1 - 2 minutes until cheese is lightly browned).