Every month Book of Yum hosts the event, Adopt a Gluten Free Blogger. This month I adopted Wendy from Celiacs In The House. I was looking through Wendy’s blog for a recipe for dinner and came across A Spicy New Twist on Gluten Free Sheppard’s Pie. Of course when I see the words spicy and twist you know I’m interested.
I had to make just a few changes according to what I had on hand. Her recipe calls for ground beef but I only had cooked chicken so I changed the stock from beef to chicken. The great thing about this recipe is the flavor foundations are so great you can switch out the beef and still have amazing taste.
It was really easy to pull together, not a lot of clean up and it made two dishes. But of course no matter how easy something is to make it has to taste good. When I told Scott we were having sheppard’s pie he gave me that look. You know the one that says I wish you would have said we were eating something else. I served it up and we sat down to eat. I don’t think I’ve seen him clear his plate so fast. He even went back for seconds. It was a big hit. The chickpeas are a great addition and the cumin added a lot of depth in flavor.
I”m glad this made two of my casserole dishes because one is going into the freezer so I have a ready made meal. The other one is empty, we ate all of it. Thank you Wendy!