SHEPHERD'S PIE UPDATED GF

 

  • Cooking Time: 30 minutes
  • Servings: 2
  • Preparation Time: 20 minutes

Ingredients

  • 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) and spread evenly 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).

Notes

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

Categories: Dinner  Gluten-Free  Main Dish 
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