Friday, March 25, 2011

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.
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Cooked veggies and chicken with the seasonings.
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Close-up.
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The yummy gravy.
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Instead of sprinkling some cheese on top of the finished pie, I chose to mix some cheese into the potatoes.
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The filling all together.
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The potatoes all mixed.
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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.
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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.
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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.
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After they baked.
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Close-up of after it baked.
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A picture with a couple bites taken so you can see how it looks inside.
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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!

2 comments:

  1. Healthier too. I think I might make this - with regular flour and the veggies of the Knight's choosing, of course!

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  2. Looks good! I've noticed "gluten free" seems to be the new batch of cookbooks out there, have you been looking at them?
    Vicki

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