Shepherd’s Pie – Gluten Free – No Substitutions Necessary – Altered Time and Temp for Convection Oven – Link to Original Recipe Provided – Serves 4 – We Have Leftovers –

I am still cooking four or five days each week but have not posted about it lately. Today I wanted to surprise my husband with something different. Our lives together span less than a period of two years, but each of us has a long past. Steve has enjoyed Shepherd’s pie many times, but today we enjoyed it together. My version of shepherd’s pie came from the cooking website simplyrecipes.com, one of my favorite places to find recipes that work.

If  you are not familiar with shepherd’s pie, let me describe this one briefly. It was made with ground beef, onions, carrots, and corn cooked together and poured into a baking dish. Mashed potatoes were spread over the top, and it was baked in the oven.

This dish originated in Australia and the meat of choice there would have been mutton. In the U.S.A. we use beef instead. In Australia the version made with beef would have been called cottage pie. We call it shepherd’s pie even though we don’t make it with mutton. We use beef. (This interesting information comes from simplyrecipes.com.)

I am still learning to cook in convection mode. I altered the temperature and the time hoping my best guess would work. The recipe called for baking at 400 degrees F. I changed it to 375 degrees F. and selected the roast designation. I raised it from center oven to one level higher. I reduced the time by five minutes. It was a success. If you would like an easy shepherd’s pie to put on your table, this one is easy and the result delicious.