GFCF Shepherd’s Pie

Needed to make a dent in our quarter cow in the basement!

Adapted this recipe into this:


  • 8 large potatoes, peeled and cubed
  • butter, garlic powder & salt and pepper to taste
  • 1-1/2 bags frozen peas & carrots
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 pounds ground beef
  • 3 tbsp. arrowroot flour
  • 2 tablespoons ketchup
  • 1-1/2 cups beef broth or gravy (I used Imagine beef gravy)
  1. Prepare mashed potatoes as usual; set aside.
  2. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Stir in flour and cook 1 minute. Add ketchup and beef gravy. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 3 quart casserole dish.  Next, briefly steam frozen veggies in beef pan, by adding a small amount of water and covering with a lid.  Spread a layer of veggies. Top with the mashed potatoes sprinkle with seasoning salt.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

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