Shepherd’s Pie With Truffle Oil

This Shepherd’s pie is moist, oozing with delicious spices topped with a layer of crusty mashed potatoes and truffle oil. This is a low fat and dairy free version with extra veggies.

Serves 6


1 tbsp. extra virgin olive oil
1 medium size organic sweet onion, chopped
1 ½ pound grass fed lean ground beef or lamb
2 tsp. chopped fresh organic rosemary
1 tsp. freshly ground organic GF black pepper
1 ½ cup frozen organic peas
1 ½ cup diced organic carrots
¾ cup water + ¼ cup
1 tbsp. organic GF apple cider vinegar
1 tsp. all purpose GF flour
Sea salt to taste
For the potatoes ~ 2 lbs. organic potatoes • 1 tsp. sea salt • ¾ - 1 cup coconut milk or rice milk • 1 tsp. organic GF sweet paprika • 2 tbsp. freshly chopped organic chives
1 – 2 tbsp. truffle oil


Preheat oven to 400 F
For the meat ~ sauté onions in olive oil until soft, add meat, rosemary and black pepper and cook until meat is nicely brown about 5 minutes. Add peas, carrots, ¾ cup water and apple cider, cover and simmer on low heat for 15 minutes. Mix ¼ cup water and 1 tsp. GF flour in a bowl and add to the meat, cook for two more minutes, and season with salt.
For the potato topping, while the meat is cooking peel and cut potatoes into quarters, add water and some sea salt into a pot and cook until potatoes are done. Drain water and add coconut milk, paprika and chives and mash.
To construct ~ spread beef mix into 8 “ x 12 “ baking dish and evenly top with mashed potatoes. Drizzle with truffle oil and bake at 400 F for 30 minutes or until potatoes are slightly golden

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