Gluten and Dairy Free Shepard's Pie

Ingredients

6 cups cubed potatoes
1 tsp salt
water

1 tsp oil
2 cups onion sliced or diced
2 garlic cloves grated or minced
1 lb ground meat (I used bison)
1/4 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp salt
2 Tbsp brown rice flour
1 1/2 cup beef broth1 cup chopped or sliced carrots
1/2 cup of frozen corn
1/2 cup of frozen peas

3 Tbsp diary free cheese shreds
1/2 tsp salt
2 Tbsp dairy free cheese shreds

Instructions

1. Peel and cube 6 cups of potatoes and put in a large pot
2. Cover the potatoes with water and add 1 tsp salt, bring to a boil and cook until potatoes are tender. Drain once cooked. (I cook the potatoes while I prepare the meat mixture)
3. In a large pan add 1 tsp oil and 2 cups of onions. Cook until the onions are soft and lightly brown.
4. Add 1 lb of ground meat and stir into the onions. Cook for a few minutes
5. Add 2 minced garlic cloves, 1/4 tsp garlic powder, 1/4 tsp dried thyme leaves, 1/4 tsp salt.
6. Fully cook the meat.
7. Add 2 Tbsp brown rice flour and stir into the meat mixture.
8. Add 1.5 cups of broth, Add 2 cups of carrots and bring to a simmer and cook on med/low for approx.. 15 mins. Add frozen corn and frozen peas and set aside.
9. Mash the potatoes and add 3 Tbsp of dairy free cheese shreds and 1/2 tsp salt. Mix well.
10. Add the meat mixture into a baking dish and top with the mashed potatoes. Top the potatoes with 2 tbsp diary free cheese shreds.
11. Bake at 350 degrees Fahrenheit for aprox 20-30 mins. Until the cheese has warmed up and melted a bit, Diary free cheese doesn't spread like dairy cheese.