Hypo-allergenic Gluten Free Vegan Shepherd’s Pie Recipe

Recently I’ve been experimenting with some pantry staples in the effort to come up with dishes that don’t bother sensitive Baby Yum’s allergic tummy. I think other Mom’s with babies that have this issue with protein in their milk and newly diagnosed Celiacs with multiple allergies may find this kind of recipe useful. It uses few ingredients, most which are commonly available in any grocery store. One reader found my notes for this recipe in my recipe files and said “Hey! Where are the directions?” One thing you may not know is that before I blog a recipe, I usually take notes for it and save it in my recipes to complete later- and this is one such recipe. But, I couldn’t resist posting it for you all when it had garnered such interest- before it even had a pretty picture to accompany it! Hope you all enjoy. This is a good recipe for those on elimination allergy diets as well..

Allergen-free shepard Pie recipe
2 large potatoes
salt, pepper
dried herb mix
olive oil to taste

1 small onion, diced
3/4 can red kidney beans
1 carrot, diced
1/4 spaghetti squash, baked and cubed
1/2 of one bundle of chard, chopped
1 tbsp. brown rice flour
1 tbsp. olive oil
1/2 tsp. sage
1/2 tsp. thyme
smoked paprika to taste
water or vegetable broth- enough to make a sauce

Preheat oven to 375.

Bake potatoes (or microwave until done) and put through a ricer, drizzling generously with olive oil and seasoning to taste.

Heat olive oil in a non-stick fry pan or cast iron skillet. Add diced onion and as it turns translucent, add your kidney beans and carrot. Eventually add cubed (peeled) baked spaghetti squash and chard and saute until chard softens. Make a space in the center of the pan and add olive oil. Sprinkle with brown rice flour and let toast slightly before mixing into the rest of the dish. season and add water or vegetable broth in enough quantity to make a sauce. It will thicken slightly more later upon baking…

Take a nice baking dish and fill with your vegetable mixture. Top with olive oil mashed potatoes and add any additional seasonings if you like.

Bake in 375 oven for 30 minutes or until top gets nicely tinged with golden brown bits. Enjoy!

*Sorry to those who are allergic to potato… it isn’t one of the major eight, though, and happens to be an ingredient that agrees with my (and baby yum’s) tummy.

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8 Responses to “Hypo-allergenic Gluten Free Vegan Shepherd’s Pie Recipe”

  1. That looks delicious. Perfect fall food I think! Glad to hear that Baby Yum’s sensitive tummy is doing better :)

  2. Looks like a great dish for cooler fall weather.

  3. I’m sorry your little one is having tummy trouble.

    I had food trouble with both of my kids from the moment. After some really bad bouts, the doctor ended up putting both of mine on Nutramigen (the allergy formula). We have so many allergies/intolerances/sensitivities are are different from each other, as it turns out.

    I hope your little one feels better soon.

    Natalie @ Gluten A Go Go

  4. I feel your pain on the colicky baby. I went through so many elimination diets so that they could nurse without pain. It’s so worth it!

    Your recipe looks delicious. When I make shepherd’s pie I often add chopped mushrooms or throw in some frozen mixed veggies. Brilliant idea using the smoked paprika, I’m going to do that next time.

  5. This sounds very good; I adore the combination of ingredients. Spaghetti squash and chard?! Brilliant.

    Your baby is lucky to have someone so creative in the kitchen! Hope you find answers soon :)

  6. Thanks all for the comment love!

    All my best,

    (Still fighting the elimination diet battle- wish us luck!)

  7. I made Shepherd’s Pie this week too and it was so tasty and great for the fall weather.

    I can’t eat potatoes so I used cauliflower for the topping – it was great and I couldn’t believe how much it reminded me of mashed potatoes! I simply steamed it and then put it in the food processor with butter (could use coconut oil or other butter sub), some garlic, salt and pepper. It was great! So you anyone could use your recipe with the cauliflower if they can’t eat potatoes.

    Thanks so much,

  8. We had this for dinner tonight, it was a perfect warm and hearty-yet-light meal for a cool fall night. I subbed a bit, black for kidney beans and white sweet potatoes for regular, and accidentally used twice the amount of chard, but it was still great! Kidney beans will work better, so I’ll have to cook some and try them next time. Thanks for the recipe!

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