Looking for a savoury dinner idea this season? With a rich meat filling and a gluten-free potato crust, this shepherd's pie will be a family favourite in no time!
Heat oil over medium-high heat. Add your ground beef and cook until it's thoroughly browned and crumbly. Add the wine and tomato paste and stir to combine. Simmer until the wine has evaporated (about 4-5 minutes). Drain the meat and set aside.
Wipe your pan clean, then melt the butter over medium-high. Add the carrots and leeks and saute for 4-5 minutes (until they're tender). Add your flour and stir constantly for one minute. Then, reduce your heat to medium and stir in the worcestershire sauce, beef broth, rosemary, thyme, salt, and pepper. Let the mixture simmer for 10 minutes to thicken, then remove from heat and set aside.
Preheat oven to 375 degrees. Place sliced potatoes in a microwave-safe bowl with a small container of water and microwave on high for 5 minutes (you may need to do 2 batches).
Lightly grease your pie plate with cooking spray and lay down the potato slices in a single layer with the edges slightly overlapping, covering the bottom and the sides of the dish. Spoon in your filling (making sure not to move your potato slices). Lay the rest of your potato slices over the filling and lightly brush them with melted butter.
Bake for 40-45 minutes (until the potatoes are tender). Once your potatoes have cooked through, switch on your broiler and let the top crisp for 2-3 minutes. Let your pie rest for 10 minutes, then sprinkle with fresh parsley and serve.
To save time, you can make the ground beef mixture the night before.
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