Monday, December 3, 2007

Shepherd's Pie (no beef, tomatoes, wheat)

For some strange reason, I'll always remember the time my Aunt Patty made Shepherd's Pie and brought it over to our house. It was creamy, with green beans, and mashed potatoes. This had to have been at least 15 years ago, but I still remember how great it was. There is a Shepherd's Pie recipe in Cybele Pascal's Allergy Cookbook, but it has evolved into my own recipe, tailored to my family's needs. Here's my new Shepherd's Pie recipe:

7-8 all-purpose baking potatoes
1 package frozen green beans
1/2 package frozen corn
1 lb. ground buffalo
1 chopped onion
1 chopped carrot
2 cups vegetable broth
2 T. oat flour
2 T. olive oil
1 cup rice milk
1 t. chili powder
2 T. fresh chopped parsley
1 T. fresh thyme leaves
1/2 t. cumin

For the mashed potatoes: wash, peel, and cut potatoes into small cubes. Place in boiling water for about 20 minutes or until tender. Drain and mash with a little rice milk and olive oil.

Brown the ground buffalo, then add the onion and carrot. Cook for about 10-15 minutes or until carrots are soft and buffalo is no longer pink.

In a small saucepan, combine the 2 T. olive oil and 2 T. oat flour over medium heat. Add the vegetable broth and rice milk, stir constantly, and cook until thickened. Stir in spices.

Spread green beans in a single layer in a glass baking dish. Add corn and ground buffalo mixture. Pour sauce/gravy over everything and top with mashed potatoes.

Bake at 375 degrees for about 45 minutes, until hot and bubbly and potatoes are slightly browned.

I actually divided up the ingredients between two glass casserole dishes: one for my kids (no spices, no corn), and one for us.

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