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Shepherds Pie with Scalloped Potatoes & Havarti

Seasoned grass-fed ground beef sautéed with carrots and onions, layered between sliced russet potatoes, topped with creamy havarti cheese.
Difficulty: Easy
Time: 45-50 min
This dish is Gluten-Free
Calories: 656 Fat: 23g Carbs: 55g Protein: 51g

ABOUT THE DISH

We were hankering for some comfort food and decided on shepherds pie. Our twist was using layers of russet potatoes instead of mashed potatoes. Then we topped the potatoes with creamy havarti and baked until golden brown.

Ingredients
Russet potato
Carrot
Baby kale
Yellow Onion
Beef broth base
Garlic
Rosemary
Worcestershire sauce
Gluten free flour
Havarti cheese
Tomato sauce
Grass fed ground beef

Cooking terms for this recipe

Roux A cooked mixture of flour and fat used as a thickening agent.
Simmer To stew gently below or just at boiling point.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Large sauté pan

Medium baking dish

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre heat oven to 425ºF. Wash and dry all produce, scrubbing potatoes well. Thinly slice potatoes into 1/4 inch rounds. Peel and dice carrots. Peel and dice yellow onion. Mince or grate garlic. Remove rosemary from stem and chop. Shred havarti. Mix beef broth base with 1 cup water until disolved. Remove ground beef from package and pat dry.

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Step 2: COOK BEEF & VEGETABLES

Heat 1 tsp. oil in a large sauté pan over medium heat. Add beef, carrots, onion, and garlic. Sauté for 8-10 minutes until beef is fully cooked and vegetables have softened.

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Step 3: MAKE THE SAUCE

Add gluten free flour to beef while stirring to make a roux. Add the beef broth, rosemary, and worcestershire sauce, bring to a simmer and stir while sauce thickens, about 4-5 min. Stir in baby kale until just wilted. Season with a pinch of salt and pepper to taste. Remove from heat.

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Step 4: LAYER THE PIE

Place a layer of potatoes into a medium, oiled baking dish. Pour beef mixture over the potatoes. Top with another layer of potatoes, and season with a pinch of salt and pepper.

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Step 5: BAKE

Cover, place in oven, and bake for 25-30 min. During the last 10 minutes of cook time, remove foil and top with shredded havarti cheese. Remove from oven and let cool for 10 minutes.

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Step 6: PLATE YOUR DISH

Divide shepherd’s pie between two bowls. Enjoy!