My Grandma’s Cabbage Shepard’s Pie (Gluten Free)

I have a confession.

I really love cabbage.

I think this recipe might be responsible. When I was a kid everyone got to choose what they wanted for dinner on their birthday. My mom had a red plate that looked something like this:

We only got to use it on our birthdays. And every single year, as far back as my memory goes, I requested my grandma’s cabbage shepard’s pie. Yes I know, I’m a nerd. But that’s okay. You will be too once you get a taste of this deliciousness. (As always, this recipe is Gluten Free.)

Cabbage Shepard’s Pie

  • 1 1/2 pounds lean ground beef (ground turkey is good too, or a mix of pork and beef)
  • 1 small onion, chopped fine
  • 2 cloves garlic, minced
  • 1 T olive oil
  • 1/2 a small head of cabbage, chopped bite size
  • 1 15 oz can chopped tomatoes (I use the olive oil and garlic ones)
  • 1 pound of potatoes, mashed in your favorite way
  • Small amount of corn starch
  • Salt and pepper
  • Tobasco
  • 1 T butter or margarine

Prepare a 9X13 pan by either lining it with foil (less clean up, more waste) or oiling it. Preheat your oven to 350.

Heat the oil in the bottom of a large heavy pan. Add the onion and garlic and cook until the onion is translucent. Add the meat and brown. If you’re using lean meat, you shouldn’t have to drain it. If you’re not, and your pan has a lot of drippings in it, go ahead and drain most of it out when the meat is brown. Add the cabbage and cook until the cabbage is soft. Drain the tomatoes really well and add them to the pot once the cabbage is cooked. Sprinkle the top of the pan with a little corn starch and stir it in. Season to taste with salt, pepper, and Tobasco.

Traditionally Shepard’s Pie is made with left over mashed potatoes. If your family is like my family, the idea of left over mashed potatoes is laughable. Anyway, however you’ve aquired them (left over or newly made), it’s time for the fluffy goodness. Dump the meat mixture into your prepared pan and distribute evenly. Top with the potatoes. You want to make sure you spread them all over and ‘seal’ around the edges. Use a fork and score all over the potatoes, then pat some butter over the top. 

Pop in the oven and cook for about 45 minutes, or until the potatoes have turned into a golden crust.

Dig in. And don’t say I didn’t warn you. This stuff is addictive!

Check out more recipes here.

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