Simply . . . Gluten-Free Quick Meals: More Than 100 Great-Tasting Recipes for Good Food Fast by Carol Kicinski Page A
Authors: Carol Kicinski
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peel 6 potatoes rather than 12. Peel the carrots at the same time. Cutting the potatoes into small pieces will help them cook faster. Cook the potatoes in a large pan to help speed it along, and make sure you cover the pan while cooking; this keeps the heat in the pan where you need it.
Serves 6
• Chop the vegetables for the meat filling in ¼-inch pieces; this will help them brown and cook faster. Use a large skillet.
• Get help where you can and buy prewashed spinach and presliced mushrooms; they are slightly more expensive but a huge time-saver.
• Instead of using half a small red onion for the salad and 1 medium onion for the Shepherd’s Pie, use 1 large red onion, thinly slice a quarter of it for the salad, and chop the rest for the Shepherd’s Pie.
• Get the skillet for the Shepherd’s Pie hot and add the vegetables as you chop them. If you add the ingredients in the order listed in the recipe, everything will cook perfectly.
• While I love the flavor of the white cheddar in this recipe, I have yet to be able to buy it preshredded. If you are really short on time, use preshredded sharp cheddar instead. The cheese can be omitted completely for a dairy-free version.
Shepherd’s Pie
MASHED POTATO CRUST
3 pounds Yukon Gold potatoes, peeled and cut into 1/2 -inch pieces
3 tablespoons unsalted butter or dairy-free butter substitute
¼ cup milk (dairy-free is fine)
1 cup white cheddar cheese, grated on the large holes of a box grater (omit for dairy-free)
Kosher or fine sea salt
Freshly ground black pepper
MEAT FILLING
2 tablespoons olive oil
2 carrots, cut into ¼-inch dice
1 medium onion, cut into ¼-inch dice
2 garlic cloves, minced
1 teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 1/2 pounds ground sirloin
1/2 cup gluten-free beef stock
1 tablespoon Worcestershire sauce
3 to 4 dashes hot sauce (optional)
1 cup frozen peas
Prepare the mashed potato crust. Bring a large, covered pot of salted water to a boil. Add the chopped potatoes, cover, and boil until tender, 15 to 20 minutes. Drain and return the potatoes to the hot pot and return to the stovetop. Mash the potatoes with a potato masher or a handheld mixer. When there is no more steam coming from the potatoes, turn off the heat. Add the butter, milk, and cheese, if using, and mix well. Season with salt and pepper to taste. Set aside.
Prepare the meat filling. Heat a large skillet over medium-high heat. Add the olive oil, then the carrots, onions, garlic, salt, and pepper. Cook, stirring often, until the vegetables begin to brown and soften, about 5 minutes. Add the tomato paste and mix well. Add the ground sirloin, breaking it up with a spatula into small pieces, and cook until the meat is no longer pink, about 10 minutes. Add the beef stock, Worcestershire sauce, and hot sauce, increase the heat to high, and cook for about 5 minutes, or until most of the liquid has evaporated. Stir in the frozen peas. Taste and add additional salt and pepper, if desired.
Preheat the broiler.
Transfer the meat filling to an ovenproof 1 1/2 -quart baking dish and spread it out evenly. Place the mashed potato mixture on top and spread it out to the edges of the dish, smoothing the top. Rake the potatoes with a fork first lengthwise and then crosswise to create little peaks. Place the pie under the broiler for 5 to 6 minutes, or until the mashed potato crust is nicely browned.
Spinach Salad with Mushrooms, Red Onions, and Cranberries
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/3 cup dried cranberries
4 ounces sliced white mushrooms
¼ small red onion, thinly sliced
6 ounces prewashed baby spinach
In the bottom of a salad bowl, combine the vinegar, honey, salt, and pepper with a whisk. Add the olive oil slowly while whisking. Add the cranberries,
Serves 6
• Chop the vegetables for the meat filling in ¼-inch pieces; this will help them brown and cook faster. Use a large skillet.
• Get help where you can and buy prewashed spinach and presliced mushrooms; they are slightly more expensive but a huge time-saver.
• Instead of using half a small red onion for the salad and 1 medium onion for the Shepherd’s Pie, use 1 large red onion, thinly slice a quarter of it for the salad, and chop the rest for the Shepherd’s Pie.
• Get the skillet for the Shepherd’s Pie hot and add the vegetables as you chop them. If you add the ingredients in the order listed in the recipe, everything will cook perfectly.
• While I love the flavor of the white cheddar in this recipe, I have yet to be able to buy it preshredded. If you are really short on time, use preshredded sharp cheddar instead. The cheese can be omitted completely for a dairy-free version.
Shepherd’s Pie
MASHED POTATO CRUST
3 pounds Yukon Gold potatoes, peeled and cut into 1/2 -inch pieces
3 tablespoons unsalted butter or dairy-free butter substitute
¼ cup milk (dairy-free is fine)
1 cup white cheddar cheese, grated on the large holes of a box grater (omit for dairy-free)
Kosher or fine sea salt
Freshly ground black pepper
MEAT FILLING
2 tablespoons olive oil
2 carrots, cut into ¼-inch dice
1 medium onion, cut into ¼-inch dice
2 garlic cloves, minced
1 teaspoon kosher or fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 1/2 pounds ground sirloin
1/2 cup gluten-free beef stock
1 tablespoon Worcestershire sauce
3 to 4 dashes hot sauce (optional)
1 cup frozen peas
Prepare the mashed potato crust. Bring a large, covered pot of salted water to a boil. Add the chopped potatoes, cover, and boil until tender, 15 to 20 minutes. Drain and return the potatoes to the hot pot and return to the stovetop. Mash the potatoes with a potato masher or a handheld mixer. When there is no more steam coming from the potatoes, turn off the heat. Add the butter, milk, and cheese, if using, and mix well. Season with salt and pepper to taste. Set aside.
Prepare the meat filling. Heat a large skillet over medium-high heat. Add the olive oil, then the carrots, onions, garlic, salt, and pepper. Cook, stirring often, until the vegetables begin to brown and soften, about 5 minutes. Add the tomato paste and mix well. Add the ground sirloin, breaking it up with a spatula into small pieces, and cook until the meat is no longer pink, about 10 minutes. Add the beef stock, Worcestershire sauce, and hot sauce, increase the heat to high, and cook for about 5 minutes, or until most of the liquid has evaporated. Stir in the frozen peas. Taste and add additional salt and pepper, if desired.
Preheat the broiler.
Transfer the meat filling to an ovenproof 1 1/2 -quart baking dish and spread it out evenly. Place the mashed potato mixture on top and spread it out to the edges of the dish, smoothing the top. Rake the potatoes with a fork first lengthwise and then crosswise to create little peaks. Place the pie under the broiler for 5 to 6 minutes, or until the mashed potato crust is nicely browned.
Spinach Salad with Mushrooms, Red Onions, and Cranberries
2 tablespoons red wine vinegar
1 tablespoon honey
1/2 teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/3 cup dried cranberries
4 ounces sliced white mushrooms
¼ small red onion, thinly sliced
6 ounces prewashed baby spinach
In the bottom of a salad bowl, combine the vinegar, honey, salt, and pepper with a whisk. Add the olive oil slowly while whisking. Add the cranberries,
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