Naturally Gluten-Free Foods
IRISH SHEPHERD'S PIE
Serves 4 people
INGREDIENTS
Topping
6 small to medium Red Potatoes, peeled and diced
Sea Salt & Pepper, to taste
A drizzle of Extra Virgin Olive Oil, to taste
Filling
1 lb ground Lamb
2 large Leeks, cleaned, sliced
4 cloves of Garlic, chopped
3 Carrots, trimmed & sliced
1 cup Baby Peas
1 14-oz can Fire Roasted Tomatoes, with juice
1/2 cup Red Wine
2 tbls Balsamic Vinegar
1 tsp Sugar
1 tsp dried Thyme
2 tsp dried Basil
1 tsp dried Rosemary
1 tbl Fresh Parsley, chopped
1/2 tsp Cinnamon
Sea Salt & Pepper, to taste
INSTRUCTIONS
Preheat the oven to 350ºF
Place the potatoes in a pot of fresh salted water and
bring to a boil. Cook until tender.
Saute the ground lamb in a large hot skillet till lightly
browned; pour off the fat if there is any; return the skillet to the stove. Add
a dash of olive oil. Toss in the leeks and garlic; stir and cook until the
leeks are soft.
Add in the carrots; stir and cook for a couple of minutes
till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine,
balsamic vinegar, sugar, herbs and cinnamon and season to taste with salt and
pepper. Remove from heat.
Back to the potatoes:
Drain the potatoes and season with salt and pepper.
Drizzle with a little extra virgin olive oil and stir to smash slightly soften the edges a
bit.
Layer the filling in a casserole or baking dish and top
with the potatoes.
Bake in the center of a preheated oven until bubbling and
hot- about 25 to 30 minutes.
NOTE: Always read labels carefully
NOTE: Always read labels carefully
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