With the constantly dropping temps outside, an oven-fresh-heart-warming-comfort-food meal was in order. With the hubby raving about the gravy I made for our Smothered Turkey Dinner AND having so much of it left over, my foodie brain created a recipe for the Test Kitchen. Coming home from a hectic weekend, I wasn't in the mood to be in the kitchen for hours on end. I simply wanted to make a Sunday dinner quick fast and in a hurry. So, with that being said I raided our refrigerator and whipped up a brand new gluten free dinner favorite. Check out the recipe for my Round #2 Shepard's Pie and my crisp and chewy Peanut Butter & Jam Cookies that even a non-lover of peanut butter will indulge in! And the best part - both recipes are as always GLUTEN FREE! Happy eating y'all...
Round #2 Shepard's Pie:
Canola Oil
1/2 onion (chopped)
2 cloves garlic (minced)
2 carrots (diced)
1 stalk celery (chopped)
1/2 cup frozen peas
1 1/2 to 2 pounds chicken (chopped) *We had leftover turkey wings that made a perfect substitution*
Salt/Pepper (to taste)
1 teaspoon fresh thyme (divided in half)
2 cups gravy (See gravy recipe for Smothered Turkey Dinner)
2 pounds russet potatoes (peeled and quartered)
2 tablespoons butter
3/4 cup milk
Salt/Pepper/Paprika (to taste)
1/4 teaspoon fresh thyme
Preheat oven to 350
- Bring cut potatoes to a boil until fork tender
- Meanwhile, sautee onions, garlic, carrots and celery on medium high heat until tender with salt/pepper
- Add in meat, frozen peas and thyme; Mix and continue to sautee for another 3-5 minutes
- Add 2 cups gravy until completely warmed through (May have to add water to gravy mixture to thin out)
- Bring to a slight boil and then reduce to a simmer
- Mash potatoes with milk, butter and seasonings
- Pour gravy mixture in baking dish, top with potatoes; unsure that mixture is compltely covered by potatoes.
- Bake for 20-25 minutes or until potatoes are set and golden brown
This cookie recipe is a must have! Makes perfectly delicious gluten free cookies with a ice cold glass of milk, but also make great cookie bases for a homemade ice cream cookie sandwhich! Happy baking y'all...
Peanut Butter & Jam Cookies:
1 cup Red Mill Gluten Free All Purpose Flour
1/3 cup unsweetened cocoa powder (recommended: Hershey's)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature (Preferably Justin's Gluten Free Peanut Butter)
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup strawberry jam (or your favorite jam)
Preheat oven @ 375 degrees.
- Sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- Beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended.
- Gradually add the flour mixture until incorporated.
- Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole.
- Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
(Freeze perfected sealed in a freezer lock ziplock baggie. Try them frozen or leave them out to thaw.)
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