Gluten-Free Shepard's Pie
Cozy comfort food that is 100% gluten-free. This Shepard's Pie is perfect for making with holiday leftovers and sure to satisfy even the pickiest eaters.
Equipment
- pie plate
- pie weights for par baking pie crust
Ingredients
- 4 servings mashed potatoes approximately 2 cups
- 1 gluten-free pie crust
- 2 + 1/2 cups gravy
- 2 cups frozen mixed veggies carrots, peas, beans, corn
- 2 tbsp butter cold
- 2 cups shredded beef cooked
- 1 egg for egg wash
Instructions
- Shape pie crust into the pie plate.
- Brush the whole crust with egg wash.
- Dock (poke holes with a fork) in the bottom of the pie crust being sure to not tear the crust.
- Place a layer of parchment paper on the pie crust with pie weights.
- Par-bake the pie crust for 10-15 minutes at 375°F so that it is just starting to brown.
- Mix together the shredded beef, gravy, and veggies. Warm slightly if not already.
- Remove the pie crust from the oven and remove the pie weights and parchment paper.
- Pour the filling mixture into the crust.
- Spread the mashed potatoes on top.
- Cut the butter into 4 slabs and place on top of the mashed potatoes.
- Bake the pie at 375°F for 25-30 minutes. Broil at the end for 2-3 minutes for a golden top.
- Let the pie rest 10-15 minutes before serving.
Par-baking your crust is going to help it set and not turn soggy. If you skip this step, bake at 400°F and place a baking sheet under your pie plate to help the bottom cook.
If your mashed potatoes are not spreading well, warm them & add a tablespoon or two of extra milk to thin them.