Shepherd's Pie (with gluten free variation)

Russell really does not care for turkey.  This might be different if we were raising turkeys ourselves but not for what we can get from the grocery store.  I was planning making curry for Thanksgiving dinner but we were given some venison sausage and I made shepherd's pie.  This my go to recipe.  It started from a recipe in Sunset magazine but it much too fussy.  I simplified it.  My one suggestion, though I know it is not possible, make this night before and reheat.  I truly gets that much better with sitting.

Shepherd's Pie

2 onions, finely chopped

2 teaspoons sugar

4 tablespoons olive oil

3 tablespoons flour or potato starch

1 1/2 pounds ground meat - in this case I used venison sausage.  I have used ground beef, pork, or turkey.

2 tablespoon Dijion mustard (make sure it is gluten free if you need to)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup vegetable broth

1 10 to 16 ounce bag of frozen mixed vegetables - chose the mix your family likes

2 1/2 pounds potatoes

1 cup butter

4 ounces cream cheese

1/2 cup grated parmesan cheese

2 to 4 tablespoons heavy whipping cream

Peel the potatoes and put in a large pot.  Cover with water and bring to a boil.  Lower the temperature and cook until a fork can go into them easily.

Put a LARGE skillet or casserole dish on medium heat.  Add two tablespoons olive oil and heat.  Put in the onions.  Lower the heat and cook until golden brown.   You are caramelizing them.  This should take up about 15 minutes, plus or minus a bit.  Sprinkle the sugar over the onions and cook for two to three minutes.  

Preheat oven to 400 degrees Fahrenheit.

Add the meat to the onions and brown it very well.  Add the rest of the oil if it is needed.  Add the Dijon mustard, salt, and pepper.  Sprinkle the flour or potato starch over the meat mixture.  Cook for two or three minutes stirring.  Add the broth.  Continue stirring as it thickens.  If it gets too thick add more broth or water.  Add the vegetables and mix through well.  

Turn off the heat.

If and when the potatoes are done (see how my days go ;) ), drain them.  Set the pot back on the stove and add the butter, cream cheese, and parmesan.  Mash with all your might!  Add a bit of heavy whipping cream to make them smoother and mash some more.  You do not want them too runny so add a the heavy whipping cream a little at a time.

Spread the mashed potatoes over the meat mixtures.

Bake for 30 to 40 minutes or until brown and bubbly.  I should have put a baking sheet under the skillet to catch all the drips.

Serve.  You might need to get out of the way of the descending herds.....