Gluten-free Shepherd's Pie Recipe Two Ways

Name: Gluten-free Shepherd's Pie Recipe Two Ways
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: European, Irish
Ingredients: 1 can artichoke hearts, drained, quartered, 14 oz; 237 milliliters chopped broccoli florets; 2 Tbsps vegan butter (I used Earth Balance); 237 milliliters sliced carrots; 1 clove garlic, chopped; 710 milliliters peeled, diced gold potatoes; 2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley); 355 milliliters non-dairy milk, warmed; 2 Tbsps GF nutritional yeast (or use some gluten-free bouillon if you prefer); 1 Tbsp olive oil; 2 Tbsps rice flour; 4 servings Coconut milk or rice milk, as needed; 1 teaspoon rosemary, minced; 1 teaspoon rubbed sage; 4 servings Sea salt and ground pepper, to taste; 237 milliliters cubed organic non-GMO firm tofu, or diced cooked chicken; 237 milliliters zucchini, sliced into half-moons

Gluten-free Shepherd's Pie Recipe Two Ways is a gluten free and vegetarian main course. One serving contains 417 calories, 15g of protein, and 24g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of sea salt and ground pepper, broccoli florets, vegan butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. Plenty of people really liked this Scottish dish. From preparation to the plate, this recipe takes roughly 30 minutes.