GLUTEN FREE AUTUMN SHEPHERD’S PIE RECIPEAs diligently as I follow a gluten free diet (and I am diligent – I never, EVER knowinglyand willingly cheat) sometimes it happens – I get glutenized!Such was the case sometime Saturday. I woke up Sunday with my typical signs, amigraine headache and a mysterious, unrelenting itchiness.Unfortunately, ingesting gluten does nothing to dampen my appetite. No matter howicky I feel, I still need to eat. And at that point I want “comfort food”.For me, Shepherd’s Pie is pure comfort. My mother made it often when I was growingup, usually using leftovers. I loved it more that whatever the original dinner was.So I scrounged around my kitchen to see what I could find to put together for a quickand effortless Shepherd’s Pie. I had half a rotisserie chicken in the fridge, a large sweetpotato in my veggie bowl and a freezer stocked with a variety of Kettle Cuisine glutenfree soups – they are all made with the highest quality ingredients and are made byactual people in an actual kitchen! The ingredients are prepared the way I wouldprepare them at home if I were making soup – they are hand peeled, and cut andtreated with care and that’s why I LOVE Kettle Cuisine’s soups.
I chose their Roasted Vegetable Soup, not just gluten-free but dairy-free also, and inabout 25 minutes I made a dinner for two that was simple but didn’t taste like it, withits rich, complex flavors. This made 2 large, grown up servings, you can easily doubleor even triple this recipe if need be.This is seriously one of the easiest gluten free recipes I have ever made. Perfect for atime when you feel like “cooked-all-day comfort food” but don’t have the time orenergy to cook all day.If you find yourself accidentally glutenized, you are not alone. Pop over to this blogpost of Shirley’s and see how some of the top gluten free bloggers deal with theoccasional gluten poisoning.Gluten Free Autumn Shepherd’s PieIngredients3 cups diced sweet potatoes (from 1 large or two medium, about 1 ½ pounds) – cutinto 1 inch dice , 1 package Kettle Cuisine Roasted Vegetable Soup , 2 cups cookedchicken (about half a chicken) – shredded or diced , 2 tablespoons Earth Balance (orother dairy free butter substitute) , ¼ cup rice milk , 1 teaspoon kosher or fine sea salt½ teaspoon black pepper
Preheat the oven to 450 degrees. Put the sweet potatoes into a pan with heavily saltedcold water. Cover and bring to a boil. Once it comes to a boil cook until forktender, about 10 minutes.While the sweet potatoes are cooking, microwave the soup for 3 – 4 minutes or untilhot. Stir and pour into a mixing bowl. Add the chicken and stir to combine. Divide themixture between 2 oven safe bowls or ramekins (my ramekins hold 18 ounces).When the sweet potatoes are done, drain them and then return them to the hot pot.Put back on the fire and cook for another 30 seconds or so to evaporate any excessliquid. Turn off the heat, mash the potatoes with a potato masher then add the EarthBalance, rice milk, salt and pepper. Mash together until fairly smooth. Divide the potatomixture between the ramekins on top of the chicken mixture. Spread all the way to theedges of the ramekins. With the tines of a fork, rake the top of the potatoes to createlittle ridges. Cook for 10 – 15 minutes or until hot and bubbly. If you want the top of thepotatoes a little more browned, turn on the broiler and broil for a minute but watchcarefully so it doesn’t burn.Want to know more about your favorite Gluten Free Recipe or how to avoid beingbothered by Celiac with our range of Gluten Free Recipes which are made from GlutenFree raw material feel free to visit us at: http://www.simplygluten-free.com