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.