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
Lisa @ Onceamonthmeals.com
- 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
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.
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