Food Friday - Gluten Free Shephard's Pot Pie

Gluten Free Shepard’s Pie was a recipe I knew I would have to try!

I made some changes though. I didn’t include the artichoke hearts as that’s not something the husband really cares for. I also did not include carrots, but that’s because we ran out and I didn’t feel like running to the store. I added frozen peas, frozen corn, mushrooms, and onion. For substitutions, I used real milk, I used real butter, I use the bullion powder and I used the King Arthur Flour instead of rice flour.
The cut veggies, ready to cook.


Cooked veggies and chicken with the seasonings.


Close-up.


The yummy gravy.


Instead of sprinkling some cheese on top of the finished pie, I chose to mix some cheese into the potatoes.


The filling all together.


The potatoes all mixed.


I don't own ramekins and didn't want to purchase any if this didn't work out. So I used the tin ones you can buy. Because of this my pans were bigger, I filled the pans a little too full in my estimation.


Lovely close-up. Next time I am thinking only half way . . . although I am hoping to buy some ramekins soon so that will make it easier.


With the lovely mash potatoes on top. Because my tins got wider at the top, instead of straight up like the ramekins, I didn't have quite enough mash potatoes to cover the filling completely.


After they baked.


Close-up of after it baked.


A picture with a couple bites taken so you can see how it looks inside.




I thought this was super delicious. It makes a lot of filling food, with a heap of veggies. Even the husband thought it was good. I will definitely make these again as I was a fan of pot pies and since I cannot have them anymore this is an even better substitute!