This classic shepherd’s pie recipe is the perfect way to use leftover mashed potatoes. Gluten-free option, healthy, easy to customize, and 10 minutes of prep.
Preheat oven to 400°F.
Heat the olive oil over medium-high heat in a large sauté pan until hot. Sauté carrots in the olive oil until starting to get tender, about 2-3 minutes.
Stir in onions and garlic and sauté for a minute or two, then add ground beef. Season with salt and black pepper, add thyme, and cook until the meat mixture is browned; drain.
Reduce to medium heat; add the butter and peas; stir until the butter is melted.
Sprinkle with flour and stir until well blended.
Add tomato paste, wine, and Worcestershire sauce.
Cook until the beef mixture reduces slightly, then add the chicken cooking broth. Allow the filling to thicken and season with more salt and pepper if desired.
Remove from heat. Transfer the filling to a lightly greased casserole dish; spoon or pipe the mashed potatoes over top. Brush the surface with the beaten egg and sprinkle with cheese if using.
Bake for 20 minutes or until the potato is golden brown. Enjoy!
Notes: To make this recipe gluten-free, substitute 2 tablespoons cornstarch for the flour. Dissolve it in a little cold cooking broth or water, then add the mixture at step 5.