Weekend Shepherds Pie
Takes a bit longer to put together so this is a weekend dish for us, with leftovers for weekdays if I make a large dish. Snuck some butternut squash in too and managed to get away with it as the fussy one didn’t notice 😅 #glutenfree and #dairyfree #everydaykitchen
Btw we are making a lovely seasonal spiced apple cake on Tuesday at 11am in the Everyday Zoom Kitchen - please ask me for the link if you’d like to join 🤗
Weekend Shepherds Pie
Takes a bit longer to put together so this is a weekend dish for us, with leftovers for weekdays if I make a large dish. Snuck some butternut squash in too and managed to get away with it as the fussy one didn’t notice 😅 #glutenfree and #dairyfree #everydaykitchen
Btw we are making a lovely seasonal spiced apple cake on Tuesday at 11am in the Everyday Zoom Kitchen - please ask me for the link if you’d like to join 🤗
Open in Cookpad AppSteps
- 1
Peel the potatoes and cut into large chunks. Add in half of the squash you have (1/4 of a whole squash). Boil until tender. While the veg is cooking prepare the mince filling.
- 2
Fry the diced onion in some olive oil for a few minutes then add 1/2 of the butternut squash finely diced.
- 3
Add the mince and continue to fry for 5-10 mins until browned. Add the tomatoes purée then your gravy (use 2 tsp gravy granules to 400 mls water) - this gives a beef stock that is also gluten free and yeast free.
- 4
Add the garlic granules, onion granules and basil. Simmer the mince on the hob now over a low heat for about 40 mins.
- 5
Spoon the mince filling into a baking dish. Mash the potatoes with a good glug of quality olive oil and use it to spread on top of the mince.
- 6
Bake at 190 C for 30 minutes. Done!
Cooksnaps
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