About the Recipe
Beth made this for our West Coast Burkley gathering and it was a big hit! There wasn’t a morsel left. Easily modified to suit your particular taste.
Ingredients
FOR THE POTATO LAYER:
2 pounds russet potatoes about 3 medium-size potatoes
2 tablespoons butter
½ cup (120ml) milk of choice plus more if needed
½ cup (20g) grated Parmesan cheese
½ cup (113g) shredded sharp cheddar cheese
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 egg yolk
MEAT FILLING:
2 pounds ground meat beef, turkey, or sausage (Or any combination! I usually do 1lb turkey and 1lb beef)
1 large onion chopped
2 large carrots chopped small (about 1 cup)
2 cloves garlic minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons gluten-free measure-for-measure flour
1 tablespoon tomato paste
1 1/2 cups (360ml) chicken stock or low sodium beef stock
1 teaspoon worcestershire sauce
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ cup (113g) frozen corn kernels
½ cup (113g) frozen peas
1 cup (226g) shredded sharp cheddar cheese
Preparation
MAKE THE MASHED POTATOES:
Preheat the oven to 375F. Lightly grease a 9×13 pan.
Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Bring to a boil then cover and reduce to a simmer. Simmer the potatoes until they are tender and can be easily pierced with a fork.
Drain the potatoes and return them to the pot. Add the butter, milk, parmesan cheese, sharp cheddar cheese, salt, pepper and garlic powder. Mash the potatoes and mix together until totally smooth. Stir in the egg yolk until evenly combined.
MAKE THE MEAT FILLING:
Heat a large skillet over medium-high heat. Add the ground meat, onion and carrots. Cook for 10-15 minutes, breaking up the meat into small pieces until the meat has fully cooked through. Drain off an excess grease from the meat mixture. Add the garlic and cook for another minute.
Add the meat back to the skillet and sprinkle the gluten-free flour over the meat. Cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, stock, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.
Stir in the corn and pea and continue to cook for another 2-3 minutes until heated through.
Pour the meat filling into the prepared pan. Spread the mashed potatoes evenly over the meat filling all the way to the edges of the pan. Bake for 30 minutes.
Top with the remaining 1 cup cheddar cheese and bake for another 10-15 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!