Shepherd’s Pie – GF and Low FODMAP

My husband has taken over my shepherd’s pie recipe and admittedly, he has made it better by using minced grilled tenderloin so this is technically a cottage pie since we are using beef.  For a faster version you can use ground beef or lamb.

Approximately 5 pounds of gold potatoes - peeled, boiled and mashed with butter, garlic infused olive oil and sea salt

¾ pound of bacon

1 ½ pounds of beef tenderloin grilled to rare and finely diced

¾ cup of frozen peas

¾ cup of frozen carrots

Pinch of sugar

2 tablespoons of tomato paste

1 tablespoon of tapioca starch (or GF flour)

1 cup of bone or beef broth (GF and low FODMAP if necessary)

1 cup of shredded cheddar cheese

Sea salt to taste

Fresh parsley and chives for topping – optional

Cook bacon in a large skillet until almost crisp, remove bacon and most of the drippings.  Add carrots and pinch of sugar, saute for a few minutes.  Add beef, tomato paste and tapioca starch – stir until well blended.  Add broth and boil for a few minutes.  Reduce heat, add bacon and simmer for 20 minutes or until thickened.  Check the salt level and add sea salt if needed.

Ladle meat mixture into a prepared baking dish, top with mashed potatoes and bake covered for 30 minutes at 350, top with cheese, bake for another 10 minutes uncovered or until cheese is starting to brown, rest for 10 minutes, top with chives and parsley

Cheers and God Bless!