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Better Than The Freezer Aisle: Copycat Amy’s Gluten Free Dairy Free Shepherd’s Pie

The average cost of a frozen dinner from your grocer’s freezer aisle can range from $3-$5.    If you eat Gluten Free and/or Dairy Free, the price can increase from $1-2 more dollars per meal.  For the price of just one of these, I was able to make my own Gluten and Dairy Free Shepherd’s Pie for a quick and healthy lunch option.  But wait – did I tell you I was able to make 3 times the servings as it’s freezer aisle counterpart, and have the peace of mind of knowing exactly what was in my meal? I say that’s a WIN WIN!

Copycat Amy’s GFDF Shepherd’s Pie

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 1 pound beef stew meat
  • 0.5 cups onion, diced
  • 2 teaspoons garlic, minced
  • 0.25 cups carrots, grated
  • 3 Tablespoons tomato paste
  • 1 cups gluten free beef broth
  • 8 ounces frozen mixed vegetables
  • 2 Tablespoons gluten free Worcestershire Sauce
  • 3 cups potatoes, peeled and diced
  • 3 Tablespoons dairy free butter
  • 0.33 cups almond milk
  • 1 teaspoons salt
  • 0.5 teaspoons pepper

Directions:

In a large stock pot, fill with water and bring to a boil. In a large skillet over medium heat, begin to brown beef stew meat, stirring often to ensure all sides are evenly browned. Add onion and garlic, and continue to brown for 5 more minutes. Add carrots, tomato paste, and beef broth. Cook for 2 more minutes. Add frozen vegetables and Worcestershire sauce, stir to combine. Remove from heat. Add potatoes to large stock pot of boiling water and cook until fork tender. Mash potatoes and add dairy free butter, almond milk, salt and pepper, stirring to combine. Remove from heat. Line muffin tins with foil baking cups. Divide meat mixture evenly between muffin tins. Tins should be 2/3 full. Divide mashed potatoes evenly over meat mixture, pressing down firmly. Bake at 400F for 20 minutes.

Freezing Directions:

Prepare as indicated above. Allow to cool completely. Remove from muffin tin and flash freeze. After flash freezing, divide among gallon freezer storage bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes.

Servings:  6 (2 per serving)


**conversion chart image provided by Erik Spiekermann

11 Responses to “Better Than The Freezer Aisle: Copycat Amy’s Gluten Free Dairy Free Shepherd’s Pie”

  1. Debbie says:

    Are the foil cups Ok to go into the microwave?

  2. Joann Cunningham says:

    I’m a little confused as the portion shown in the. Picture looks a great deal larger than 2/3 of a muffin cup.

    • Lisa says:

      Joann – the picture shows 2 of the muffin sized portions on the plate together.

    • Michele Millwe says:

      Also, the meat filling is the only part that fills the cups 2/3 full, according to the recipe instructions. The mashed potatoes is equally divided between the cups to top it off. They look lovely and a perfect size for lunches when you have 2.

      • Lisa says:

        Michele – they are delicious. I am saving some in the back of the freezer for my lunches next week – you have to hide the yummy stuff!

  3. Angie says:

    These are beautiful. Although, I wonder how well the mashed potatoes freeze. The texture often is affected when frozen, no? I did want to share a little tip that has helped me keep my freezer organized. My husband has a weakness for Pringles. I save the empty containers to use for storage and organizing my deep freeze. Once I’ve flash frozen anything small (like goodies made in muffin tins), I then store them in Pringles containers. When one is empty, I don’t wash it out, as they are, after all, paper. (I don’t bake much sweets, so everything is savory and flavours don’t transfer much at all). I just turn them upside down when they’re empty and leave them in the freezer till I have another batch of muffin size or smaller items to store. My freezer looks great, and it’s a lot more efficiently packed than if I had things in ziplock bags.

  4. Jill says:

    These were really good and I felt like I got a lot of food for the cooking effort. I used fresh green beans instead of frozen vegetables since I had lots, I didn’t cook them before they went in the oven and they cooked perfectly in the oven. I will make these again and plan to double most of the ingredients,and make one batch with chicken, chicken broth, and a different main vegetable instead.

    • Lisa says:

      Jill – Thanks so much for sharing your adaptations! I love having these in the freezer for quick grab lunch options!

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