Gluten Free Autumn Shepherd’s Pie Recipe

by Carol Kicinski on November 14, 2011

Gluten Free Recip-es | Autumn Shepherd's Pie As diligently as I follow a gluten free diet (and I am diligent – I never, EVER knowingly and willingly cheat) sometimes it happens – I get glutenized!

Such was the case sometime Saturday. I woke up Sunday with my typical signs, a migraine headache and a mysterious, unrelenting itchiness.

Unfortunately, ingesting gluten does nothing to dampen my appetite. No matter how icky 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 growing up, 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 quick and effortless Shepherd’s Pie. I had half a rotisserie chicken in the fridge, a large sweet potato in my veggie bowl and in my pantry a can of gluten free vegetable soup. Using the soup made it super easy to put the pie together and in about 25 minutes, dinner was ready.

This is seriously one of the easiest gluten free recipes I have ever made. Perfect for a time when you feel like “cooked-all-day comfort food” but don’t have the time or energy to cook all day.

If you find yourself accidentally glutenized, you are not alone. Pop over to this blog post of Shirley’s and see how some of the top gluten free bloggers deal with the occasional gluten poisoning.

Gluten Free Recipes | Quick Shepherd's Pie

Gluten Free Autumn Shepherd’s Pie Recipe

Ingredients

3 cups diced sweet potatoes (from 1 large or two medium, about 1 ½ pounds) – cut into 1 inch dice
1 (14 ounce) can gluten free vegetable soup
2 cups cooked chicken (about half a chicken) – shredded or diced
2 tablespoons Earth Balance (or other dairy free butter substitute)
¼ cup rice milk
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper

Directions

Preheat the oven to 450 degrees. Put the sweet potatoes into a pan with heavily salted cold water. Cover and bring to a boil. Once it comes to a boil cook until fork tender, about 10 minutes.

While the sweet potatoes are cooking, microwave the soup for 3 – 4 minutes or until hot. Stir and pour into a mixing bowl. Add the chicken and stir to combine. Divide the mixture 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 excess liquid. Turn off the heat, mash the potatoes with a potato masher then add the Earth Balance, rice milk, salt and pepper. Mash together until fairly smooth. Divide the potato mixture between the ramekins on top of the chicken mixture. Spread all the way to the edges of the ramekins. With the tines of a fork, rake the top of the potatoes to create little ridges. Cook for 10 – 15 minutes or until hot and bubbly. If you want the top of the potatoes a little more browned, turn on the broiler and broil for a minute but watch carefully so it doesn’t burn.

Servings

A gluten free recipe that serves 2 hungry people.

Ready for dessert?

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Need a quick meal?

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Categories:    Main Dishes

{ 14 comments… read them below or add one }

Anita November 14, 2011 at 8:38 pm

Oh my – this looks and sounds wonderful!

Reply

Carol Kicinski November 16, 2011 at 8:46 am

Thanks Anita!

Reply

Nancy@http://glutenfreetravels.blogspot.com November 15, 2011 at 11:12 am

Super easy and yummy, what else could you ask for? Thanks.

Reply

Carol Kicinski November 16, 2011 at 8:46 am

Exactly :)

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InTolerantChef November 15, 2011 at 2:22 pm

What a great dinner, easy and delicious! Hope you feel better soon.

Reply

Carol Kicinski November 16, 2011 at 8:47 am

Thank you so much – I am all better now!

Reply

Maggie November 15, 2011 at 5:04 pm

I love shepherd’s pie! Total comfort food :) My Mom used to make it all the time too. Now it’s Pete’s job! Love that this is dairy-free. xo

Reply

Carol Kicinski November 16, 2011 at 8:47 am

Thank you Maggie!

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Cara November 15, 2011 at 10:33 pm

Never would have thought to use pre-made soup this way. What a great idea!

Reply

Carol Kicinski November 16, 2011 at 8:48 am

Thanks Cara, I have to say that soup added so much flavor to the pie with no time!

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jas November 16, 2011 at 4:51 am

wow using pre made soup? who’d have thought? Well, you of course. Delicious Carol!

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Carol Kicinski November 16, 2011 at 8:49 am

Thanks Jas but then again it is pretty darn good soup I started with :)

Reply

Chloe Boggs November 17, 2011 at 10:52 pm

Awesome combination especially with the roasted vegetable soup being gluten free and dairy free. Not only that, it serves two people already.Following the directions is one of the easiest recipes for a gluten free pie.

Reply

Carol Kicinski November 18, 2011 at 9:38 am

Thanks for stopping by Chloe and I certainly agree! :)

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