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Miniature Shepherd’s Pies

Miniature Shepherd’s Pies

My children love to eat these with ketchup. They are a good to make before a busy week. Depending on how many little bellies you have to fill, they will last for a few meals. You can pair them with a frozen veggie or a salad for an easy dinner.

1 package pre-made mashed potatoes
3 tbsp. olive oil
1 lb. ground beef
½ medium yellow onion, diced
2 cloves garlic, minced
1 tsp. salt
2 tsp. black pepper
1 tbsp. Worcestershire
½ c. parmesan
½ c. gluten free flour

In a medium sized saucepan, over medium heat, cook the onion with one tbsp. of the olive oil, until it turns transparent. Add the beef, garlic, salt, 1 tsp. pepper, and Worcestershire, and cook, stirring often, until the beef is browned. This will take about seven minutes. Remove the mixture from the heat and allow to cool for ten minutes.

In a separate bowl combine the flour 1 tsp. pepper, and the parmesan. Place half of that mixture in a large bowl and add the potatoes, then add the beef mixture when it has cooled. Combine the ingredients well, by hand, until the mixture is thick. Form the beef and potatoes into two inch balls and roll the balls in the remaining flour/parmesan mixture before placing them on a foil covered baking sheet.  Drizzle the remaining olive oil over all of the mini shepherd’s pies. Bake them in a three hundred and fifty degree oven for thirty minutes. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!