Gluten free Shepherd's pie with leeks

Name: Gluten free Shepherd's pie with leeks
Cook time: 35 min
Total time: 20 min
Yield: 6
Cuisine: Main meals
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 gr (3 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

Author: Les Cultures de chez nous

Pâté chinois aux poireaux, version sans gluten

Preparation	20
Baking	35
Portions	6
Freezing	No

Ingredients

Preparation

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 gr (3 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

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Preparation

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.