Shepherd's Pie Updated GF


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Serves 2 | Prep Time 20 minutes | Cook Time 30 minutes

Why I Love This Recipe

note: updated to gluten-free November 16, 2010 (no modifications required)


Ingredients You'll Need

1 fillet of a white fleshed fish (non-oily) less than 1 cup cubed
about 6 large shrimp
1 cup haricot vert or long green beans
1 cup tomato sauce (make your own, it's better)
1 medium russet potato
1 parsnip
milk
olive oil
salt
pepper


Directions

Cube potato and parsnip, boil in salted water until soft. Mash with olive oil and add a small amount of milk to make slightly creamy. Cube fish and shrimp (peeled) in the bottom of small square baking dish. Toss with a small amount of olive oil. Spoon tomato sauce over fish. Layer haricot vert (green beans) over fish and tomato sauce. Sprinkle beans with a small amount of salt and pepper. Spoon small lumps of mashed potatoes on top. Bake until fish is cooked (350 degree oven).


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