My version of gluten free shepard's pie - YMMV

There are as many versions of shepard's pie as there are, well, tomato sauce. I'm not sure if my kids will like this but DH and I do so its a fun one to make once in a while. All seasoning/condiment measurements are to taste.

12-15 baby red bliss potatoes, quartered (I leave skin on)

2 tbl butter

Cream or milk

4 cloves garlic chopped, 3-4 cloves whole
1.5-2lbs ground beef
Emeril's essence seasoning blend or seasonings of your choice
1 onion chopped
1 small can or 1 cup GF tomato sauce
1/8-1/3c GF ketchup (optional)
1-2tbl soy sauce or tamari
Additional seasonings to taste - I use paprika, black pepper, onion powder, garlic powder & parsley
1 can vaccum packed corn or 1/2-1c frozen corn kernels
1/2-1c frozen baby peas
Shredded cheese, italian bread crumbs

Put water on to boil for potatoes. When boiling, add potatoes and WHOLE GARLIC CLOVES to water & cook 15-20m until pierced easily w/a fork. Drain & set aside.
Season ground beef, then brown over med high heat
Drain then add onions & chopped garlic. Stir well. Cook until onions are slightly softened.
Add tomato sauce, ketchup & soy sauce. Stir in additional seasonings. Allow to cook on med to med high heat until sauce is a bit reduced. Turn to low.
Preheat oven to 325.
Mash potatoes to your preference - I like them lumpy with butter, cream & a bit of garlic salt & parsely.
Mix corn and peas into meat.

Spoon meat mixture into a large deep dish pie pan or a large pyrex baking dish (you may need more potatoes to cover this). Top with potatoes, spreading to make a top 'crust'. Sprinkle liberally with shredded cheese - we used mild cheddar, sharp cheddar & mozzarella tonite b/c that was what I had. Sprinkle more parsley, onion powder, paprika and a small amt of crushed black pepper on top of cheese. Top with italian bread crumbs.

If you can't find GF breadcrumbs, just crush your favorite crackers finely in a blender and add parsley, basil, oregano, garlic powder & paprika.

Bake for 20m, serve warm :)

Num num num...

Happiness is having leftovers I actually ENJOY eating.

A couple nights ago I made a sort of braised beef for the girls. They thought it was ok but my husband and I swooned.

Easy Braised Beef in tomato sauce

Butter or oil of your choice for browning
1- 1.5 lbs steak*
Emeril's essence (this adds a spicy kick, go easy on this or make your spice mix without cayenne if you dislike spice)
1/2 - 3/4 jar of tomato sauce or 1-2 cups homemade sauce
1-2 cups beef stock (as needed)
3 cloves of garlic, chopped
1 small-to-medium onion, chopped
red pepper flakes

Cut your meat into a few large pieces (3x3 in or so). Sprinkle both sides well with Emeril's Essence spice blend.

Heat a sturdy high sided skillet (I like my lodge 3inch cast iron best) over medium heat. Add butter/oil. When butter/oil is hot, add your meat and brown on all sides. This step adds alot of flavor and only takes a few minutes.

Add a cup of stock, the tomato sauce, onion and garlic. Bring to a high simmer and then turn down heat until just simmering. Add a SMALL amount of red pepper flakes at this point if you want this to have a spicy kick, omit if you don't. Since this sauce will simmer a while and reduce the heat of the red pepper gets concentrated.

*Cover and simmer for as long as it takes meat to be tender and cooked through - this varies based on cut of meat and thickness. If sauce is getting too thick, add more stock as needed.

I served this for the kids over mini-penne pasta but my husband and I liked it better over shortgrain brown rice. It's a warm cozy meal that reheats great. I refridgerate leftovers but they will freeze well as well. If saving as leftovers keep meat and sauce separate from rice or pasta and package separately.