Gluten Free, Chicken Shepherd's Pie
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Ingredients
Potato layer
4 large potatoes, peeled and cubed
1 tablespoon sunflower oil
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
Ingredients
Potato layer
4 large potatoes, peeled and cubed
1 tablespoon sunflower oil
3 tablespoons rice milk (or more for a creamier texture)
1 tablespoon finely chopped onion
Sea salt and pepper to taste
Chicken and vegetable layer
1 cup frozen peas** (or any other vegetable you would like to use)
1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, chopped
1 pound lean ground chicken
2 tablespoons tapioca flour
4 tablespoon strained tomatoes (plain tomato sauce without spices) – spiced to your taste
3/4 cup chicken broth (free of gluten, dairy, corn, yeast, and soy)
1 tsp oregano or gluten free organic Italian seasoning
1 tablespoon finely chopped onion
Sea salt and pepper to taste
Chicken and vegetable layer
1 cup frozen peas** (or any other vegetable you would like to use)
1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, chopped
1 pound lean ground chicken
2 tablespoons tapioca flour
4 tablespoon strained tomatoes (plain tomato sauce without spices) – spiced to your taste
3/4 cup chicken broth (free of gluten, dairy, corn, yeast, and soy)
1 tsp oregano or gluten free organic Italian seasoning
Sea salt and pepper to taste
**Note: instead of peas, use any vegetable or combination that you like. Saute fresh veggies for a few minutes (till soft) or defrost frozen ones.
Method
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in 1 tbsp of sunflower oil, rice milk, and finely chopped onion. Season with salt and pepper to taste; set aside.
Either run the frozen peas under hot water, or microwave them in a little water for 3 minutes on high. (If you use other vegetables, sauté them or boil them until they are slightly soft). Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground chicken and cook until no longer pink. Add the garlic and cook for 1 more minute. Pour off excess fat, then stir in tapioca flour and cook 1 minute. Add tomato sauce and chicken broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground chicken in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of peas (or whatever vegetable you have ready). Top with the mashed potato mixture.
Bake in the preheated oven for 20 minutes, or until the potatoes are golden brown.
**Note: instead of peas, use any vegetable or combination that you like. Saute fresh veggies for a few minutes (till soft) or defrost frozen ones.
Method
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in 1 tbsp of sunflower oil, rice milk, and finely chopped onion. Season with salt and pepper to taste; set aside.
Either run the frozen peas under hot water, or microwave them in a little water for 3 minutes on high. (If you use other vegetables, sauté them or boil them until they are slightly soft). Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground chicken and cook until no longer pink. Add the garlic and cook for 1 more minute. Pour off excess fat, then stir in tapioca flour and cook 1 minute. Add tomato sauce and chicken broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground chicken in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of peas (or whatever vegetable you have ready). Top with the mashed potato mixture.
Bake in the preheated oven for 20 minutes, or until the potatoes are golden brown.
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