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Gluten-Free Shepherd's Pie Recipe Two Ways

4 faves
Nutrition per serving    (USDA % daily values)
CAL
1041
FAT
252%
CHOL
24%
SOD
71%

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Ingredients for 4 servings

4 x single serving ramekins with vegan buttery spread, 10 oz

3 cup peeled, diced gold potatoes

Sea salt

Coconut milk or rice milk, as needed

1 tbsp olive oil

1-2 clove garlic, chopped

1 cup sliced carrots

1 cup zucchini, sliced into half-moons

1 cup chopped broccoli florets

1 can artichoke hearts, drained, quartered, 14 oz.

1 cup cubed organic non-GMO firm tofu, or diced cooked chicken

2 tsp Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)

1 tsp rubbed sage

1 tsp rosemary, minced

Sea salt and ground pepper, to taste

2 tbsp olive oil

2 tbsp rice flour

1 1/2 cup non-dairy milk, warmed

2 tbsp vegan butter (I used Earth Balance)

2 tbsp GF nutritional yeast (or use some gluten-free bouillon if you prefer)

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