It was my intention to share this recipe on Saturday but it was the weekend of my son's birthday and birthday party and I ended up swamped. I will make up for it though.
Shepard's pie is one of those things I used to make all the time and then it became tator tot casserole. Tator tot casserole is a family favorite which I have shared before.
To make this gluten free - just substitute the mushroom soup for a cornstarch cream sauce with mushrooms.
With the potatoes - through them in a pot of water without any prep and boil. When soft replace the hot water with cold and peel the potatoes - removing any bad spots. This makes the prep quick and easy. For this Russetts are the easiest potatoes to work with but you can use any potato.
8 small to medium potatoes (should make about 4 cups mashed potato)
1-2 pounds ground beef (I used 1.8 pounds)
2 cans cream of mushroom soup condensed
1 bag frozen mixed veggies - used a carrot, cauliflower, broccoli blend
Boil potatoes. Cool and mash, adding enough milk to make the potatoes pasty. Brown ground beef in skillet. Drain off as much grease as possible. Remove from heat. Preheat oven to 400 degrees.
Add soup to beef and mix well. Add veggies. Oil a casserole dish. Dump meat and veggie mix in dish and pat it flat. Top with potatoes, sealing the edges around the dish. If you can not make the potatoes flat then make them higher in the center and smooth.
Bake for 30 minutes or until the top of the potatoes brown (we baked for 30 minutes and then broiled for a couple of minutes to get a nice browning).
You can salt/season the top of the dish if desired. I found the "gravy" made the potatoes tasty without seasoning but you have to dump it upside down on the plate.