Super Simple Gluten-free Shepherd’s Pie Recipe

Super Simple Gluten-free Shepherd’s Pie Recipe:

Serves: 2-3

Prep Time: 15 mins

Cooking Time: 80 mins

Ingredients For Gluten-free Shepherd’s Pie Recipe:

• Mince Mutton: 400 gms
• Mushroom: 12-15. Chopped
• Onion: 1 finely chopped
• Red Bell Pepper: 1. Chopped
• Green capsicum:1/2 Chopped
• Potatoes: 5 medium
• Carrot:1/2 Chopped
• Salt to taste
• Tomato Ketchup:1/4 cup
• Crushed pepper: 1 tbsp
• Oregano: 1 tsp
• Olive Oil: 3-4 tbsp
• Grated Cheese: 1/4 cup or less.

Method:

1. Boil the potatoes for 10-15 minutes until tender. Drain them mash with some butter (2 tbsp) and milk (3 tbsp). Keep them aside.
2. In a hot pan heat some oil, when the oil is hot add the onions, bell pepper, and capsicum, and cook for 5 minutes on medium-low flame. After 5 minutes add the chopped mushrooms, combine with the other veggies in the pan, cover and cook for another 2-3 minutes. Now add the mincemeat, some salt, crushed pepper, and oregano, mix well, cover the pot and let this cook on low heat for 20-25 minutes. Stir occasionally. After 20 minutes, add the ketchup and now let this cook for another 5-7 minutes. The meat should look almost cooked at this point. The meat would also release some oil, you can turn the stove off at this point.
3. Put the mince into an ovenproof dish, top with the potato mash, grated cheese and ruffle with a fork. Bake for 20-25 mins (180 C) until the top is starting to color and the mince is bubbling through at the edges.
4. Eat with salad or with some gluten-free pasta.

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GLUTEN-FREE GRANOLA WITH CHOCOLATE CHUNKS

Super Simple Gluten-free Shepherd’s Pie Recipe

Recipe by Khushboo

Servings

3

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

35

minutes

Ingredients

• Mince Mutton: 400 gms

• Mushroom: 12-15. Chopped

• Onion: 1 finely chopped

• Red Bell Pepper: 1. Chopped

• Green capsicum:1/2 Chopped

• Potatoes: 5 medium

• Carrot:1/2 Chopped

• Salt to taste

• Tomato Ketchup:1/4 cup

• Crushed pepper: 1 tbsp

• Oregano: 1 tsp

• Olive Oil: 3-4 tbsp

• Grated Cheese: 1/4 cup or less.

Directions

• Boil the potatoes for 10-15 minutes until tender. Drain them mash with some butter (2 tbsp) and milk (3 tbsp). Keep them aside.
• In a hot pan heat some oil, when the oil is hot add the onions, bell pepper, and capsicum, and cook for 5 minutes on medium-low flame. After 5 minutes add the chopped mushrooms, combine with the other veggies in the pan, cover and cook for another 2-3 minutes. Now add the mincemeat, some salt, crushed pepper, and oregano, mix well, cover the pot and let this cook on low heat for 20-25 minutes. Stir occasionally. After 20 minutes, add the ketchup and now let this cook for another 5-7 minutes. The meat should look almost cooked at this point. The meat would also release some oil, you can turn the stove off at this point.
• Put the mince into an ovenproof dish, top with the potato mash, grated cheese and ruffle with a fork. Bake for 20-25 mins (180 C) until the top is starting to color and the mince is bubbling through at the edges.
• Eat with salad or with some gluten-free pasta.