You will love this recipe – and it makes excellent leftovers. Enjoy!
Shepherd’s Pie
- 1 large red onion, sliced
- 1 medium carrot, chopped
- 1 stick celery, chopped
- 1 c frozen peas
- 1 t salt
- 1 t pepper
- 3 to 4 T gluten-free flour blend
- 2 lbs sweet potatoes, quartered
- 2T non-dairy butter
Saute vegetables on medium heat for 10-15 minutes or until golden brown. Add in gluten-free flour to thicken the mixture. Preheat oven to 400 degrees. While veggies are sauteing, boil sweet potatoes. Drain and mash with 2 T of butter (feel free to add almond/soy or other non-dairy milk, although you don’t want potatoes to be creamy, more on the lumpy side). In a 9×13 pan, pour vegetable mixture into bottom of pan. Then, layer sweet potatoes on top, using a fork to create an even, smooth layer. Bake for 30-45 minutes, until potatoes are crispy on top.
Happy Eating!
xoHeather 🙂
Previously published on my former award-winning blog: Eat Wheat/Dairy-Free & Low Sugar
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