Gluten-free Shepherd's pie with leeks
20
35
6
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Ingredients
- 4 peeled and diced potatoes
- 15 ml (1 tablespoon) of butter
- 60 ml (1/4 cup) of 1% milk
- Gluten free ground salt and pepper up to taste
- 250 ml (1 cup) plus 80 ml (1/3 cup) of grated Mozzarella cheese
- 500 ml (2 cups) of frozen corn
- 680 gr (1 1/2 pound) of chopped beef
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 80 ml (1/3 cup) of fresh chopped flat parsley
- 30 ml (2 tablespoons) of chopped fresh chive
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C).
- In a casserole, boil diced potatoes in salted water until tenderness. Drain well.
- Reduce potatoes into puree with a pestle. Add butter and milk. Mix well. Add 1 cup of Mozzarella cheese. Pepper then set aside.
- In a large non-stick pan, brown chopped beef with Les Cultures de chez nous sliced leeks at medium high heat and crumble until meat is completely cooked. Add parsley and chive. Salt and pepper.
- In microwave, thaw corns at medium power for 2 to 3 minutes.
- Divide equally meat into 6 glass jar, then add corns parts and finish with potatoes. Garnish with Mozzarella cheese by dividing 80 ml (1/3 cup) over 6 portions. Oven bake 30 minutes or until cheese brown.
Chef’s note
Nutritious note:
Creamy corn is to avoid with gluten free cooking since this canned vegetable version can contain gluten in the cream that glues corn kernels.
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