Quiche

I am so behind and really ran out of recipes so much earlier than I expected. I know that Quiche is not Irish but this version has a bit of an Irish flare.
I often skip making Quiche in a crust since my family really doesn't care for it that way but feel free to use a pie crust for your version.

Ham and Cheese Quiche
2 red potatoes, cubed
1 tb dried rosemary
1 cup cubed ham
1 premade pie shell
1 cup shredded cheese
3 eggs
1 cup milk
1 teas all-purpose seasoning
oven to 400. place potatoes and rosemary in a microwaveable dish. cover with damp paper towel and microwave 2 minutes until almost cooked through. cover the bottom of the pie crust with potatoes, ham and cheese. whisk together eggs, milk and seasoning - pour in pie crust. put in oven for 35-40 minutes until eggs set.

Shepard's Pie

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.

Shepard's pie
8 small to medium potatoes (should make about 4 cups mashed potato)
milk
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.

Tator Tot Casserole

We love Tator Tot Casserole but hadn't eaten it since I went Gluten Free. Traditionally I would make the casserole with Cream of Mushroom soup which had wheat as a thickener. Add to that problem - my husband is dairy free and we just gave up on a favorite (happens all too often). I had a brainstorm this past week and came up with an idea.
I used a modified Almond Sauce as the base and made the casserole. It's a little different and doesn't have that mushroom flavor (which my son was grateful to have gone). It's a bit more time consuming that the traditional version but still fairly simple. I am using dairy ingredients in this version of the recipe - substitute non-dairy any way you'd like (I used Nucoa and Soy Milk).

To make the sauce:
2-4 tbs butter
2 cups milk
2 tbs cornstarch
2 tsp onion powder (or to taste)
2 TBs soy sauce
Melt butter in saucepan. Measure 1 cup milk and add 1 tsp cornstarch. Mix well and pour into saucepan. Repeat with 2nd cup of milk. Add seasonings and cook until starting to get thick (it will continue getting thick when you bake the casserole).

Brown 1 pound or so of ground beef. Feel free to drain the fat off - I don't because I am a little lazy. Add sauce. Add vegetables (usually I use a can of green beans that has been drained but tonight I used 1/2 pound of frozen mix veggies). Pour into casserole dish and top with tator tots. I like to lay them out in rows. Bake at 425 for about 30 minutes or until the tator tots are fully cooked.