Gluten Free Carrot Cake Crepes for Your Easter Brunch

Gluten Free Carrot Cake Crepes for Your Easter Brunch

These delicious Carrot Cake Crepes are full of flavor with their warm spices and sweet lemony cream cheese filling. They’re gluten free, but so good, you’ll never know it!  

three Easter Brunch Carrot Cake Crepes with orange drizzle and carrot greens sitting on white plate

Holidays are a special time to come together with family and friends and break bread together and Easter is no exception. Like Thanksgiving and Christmas, my Easter memories always include a feast as the vehicle for quality time with loved ones. Although our family feels small, I don’t take these special times for granted and feel grateful for such blessings.

As I look ahead to Easter, I’m excited to serve these crepes to the whole family for the first time. Like Santa wants his cookies at Christmas, the Easter Bunny wants his carrots and these “carrots” are so much better than the real thing! So, let’s elevate the carrot and make it into some delicious crepes that the whole family will enjoy. Come with me and I’ll show you how it’s done.  

Why You’ll Love these Festive Crepes

  • They’re a scrumptious springtime twist on the traditional crepe.
  • The fun carrot shape is perfect for Easter breakfast or brunch.
  • The lemony cream cheese filling is delectable!
  • You’ll love the spiced cake flavor paired with the creamy citrus filling and warm drizzle.

What’s in these Carrot Cake Crepes?

Crepe Batter

Carrots – You’ll want these finely shredded to best incorporate into the batter.

 

Eggs – Make sure to add these to the batter last so they don’t begin to cook due to the warm carrots!

 

Milk – I like to use Fairlife lactose free milk whose fat free version is surprisingly creamy!

 

    • Change it up: For dairy free, try the recipe with coconut milk.

 

Butter – To sauté the carrots and for added richness. You’ll need a little extra to butter you pan or skillet if you are not using a non-stick surface.

 

    • Change it up: For dairy free, use a non-dairy buttery spread.

 

Vanilla – For flavor enhancement.

 

Flour – Use a gluten free 1 to 1 flour. I recommend Bob’s Redmill brand.

 

Sugar – You’ll need both brown and granulated white sugar for a touch of sweetness.

 

Spices – Cinnamon, ginger, nutmeg and cloves warm these crepes right up.

 

Salt – Just a pinch to bring out the sweetness.

Filling and Drizzle

Cream Cheese – This is the base for the rich and creamy filling and drizzle. You’ll want it softened.

 

    • Change it up: Use a non-dairy cream cheese spread if you prefer dairy free.

 

Frozen Whipped Topping – This lightens up the filling a bit.

 

    • Change it up: For dairy free, I prefer So Delicious brand’s Cocowhip. It’s fantastic!

 

Powdered Sugar – This adds the right amount of sweetness.

 

Vanilla – For subtle added flavor.

 

Lemon Juice – The lemon pairs so well with the spice cake flavor of the crepes.

 

    • Change it up: If you feel like mixing it up, try an orange filling instead and use a little orange juice.

 

Lemon Zest – For even more lemon flavor and for a garnish.

 

    • Change it up: If you decide to try the orange filling, use orange zest instead.

 

Walnuts – This is optional, but pairs well with the lemony filling and adds nice texture. Chop finely.

 

    • Change it up: Pecans are another great option if that’s what you have on hand.

 

Food Coloring – Red and yellow food coloring will turn the drizzle a carrot orange color.

 

Milk – You’ll thin out the remaining filling to make it into a drizzle to top the crepes with before serving.

 

    • Change it up: For dairy free, try the recipe with coconut milk.

Garnish

Carrot Greens – This will be your carrot topper. You’ll want to cut each stem so you have about a ½ inch of stem to tuck into the top of the carrot-shaped crepes.

 

    • Change it up: If you’re unable to find carrots with greens still attached, mint is another option.

How to make the Carrot Cake Crepes

Make the Batter

  • Saute carrots in ¼ cup melted butter on medium heat for 3 – 4 minutes until they start to soften.

 

  • Remove from heat and set aside to let cool.

 

  • In a medium bowl, add gf 1 to 1 flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt and whisk together until well combined.

 

  • In a large bowl whisk together milk, vanilla, and the buttery carrots.

 

  • Slowly mix the dry ingredients into the wet ingredients.

 

  • In a separate bowl, whisk together the eggs and then stir into the batter. *** Make sure you add eggs last to the batter. Mixing the rest of the ingredients together first cools down the carrots and prevents the eggs from cooking.

 

  • Refrigerate the batter for at least 30 minutes, but up to overnight.

 

  • When you are ready to make the crepes, pull the batter from the fridge and set aside.

Make the Filling

  • Mix softened cream cheese, frozen whipped topping, powdered sugar, vanilla, lemon juice and lemon zest on low to medium-low, using a stand or handheld mixer.

 

  • Remove ½ Cup of filling and set aside. This will be for the drizzle.

Make the Carrot Cake Crepes

  • Preheat the oven to 200 degrees and place a large cookie sheet on the middle rack.

 

  • Warm a crepe pan, stove top griddle or large skillet on medium heat.

 

  • Remove pan from heat, butter the pan and add 1/3 cup of batter, immediately and quickly spreading the batter around using the back of a crepe spreader or the back of a spoon so the crepe is as thin as possible. *** These crepes may be slightly thicker than traditional crepes due to the thickness of the carrots.

 

  • Place pan back on heat and warm crepe for 2-3 minutes until it just starts to lightly brown.

 

  • Flip crepe and cook for an additional 30 seconds to 1 minute.

 

  • Place crepe in oven to keep warm and repeat steps 4-7 until all batter is used.

 

  • Pull a crepe from the oven, cut in half and spread 1 Tbsp of filling in middle of crepe half, leaving 1 inch around the edges.

 

  • Sprinkle 1 tsp of finely chopped walnuts on the filling if desired.

 

  • Fold the top of the rounded edges in, holding them in place with the filling.

 

  • Roll the crepe up as pictured to create your carrot shaped crepe.

 

  • Repeat steps 1-4 with each crepe half, placing them back in the oven to keep them warm.

*** Only assemble crepes you will eat immediately. Storing leftover crepes separately from filling, allows for optimal texture when rewarming.

Make the Drizzle

  • Heat remaining half cup of filling on low, stirring regularly.

 

  • Stir in 3 drops of red and 6 drops of yellow food coloring to turn the drizzle orange.

 

  • Stir in 2 tsp of milk to thin it out.

 

  • While it’s still warm and thinned out, drizzle the carrots with the remaining filling using a quick back and forth motion.

Add the Garnish

  • Rince the carrot greens or mint leaves and cut about 12 stems (enough for each “carrot”), each containing a few leaves and leaving at least a half inch of stem.

 

  • Add the carrot greens or mint to the top of each carrot crepe by tucking in the stem and allowing the leaves to stick out of the top.

 

  • Garnish a little lemon zest.

What to Serve with your Carrot Cake Crepes

I recommend serving some classic breakfast basics with your Carrot Cake Crepes. They pair well and allow the crepes to be the star of the show.

  • Bacon – Crispy, salty bacon on the side of these crepes makes for the perfect breakfast.
  • Sausage – Link or patty sausage is another option, just avoid maple or other sweet sausages as savory works best with the sweetness of the crepes.
  • Eggs – I recommend simple scrambled eggs made with olive oil and garnished with salt and pepper.
  • Coffee – Unsweetened coffee or English breakfast goes well with these sweet crepes.
  • Orange Juice – This goes well as long as you’re serving savory bacon and/or eggs with the crepes.

Making Ahead, Storing and Reheating Left Over Crepes

Making Ahead

The best way to enjoy these crepes is to make the batter ahead of time. You’ll want to refrigerate the batter for at least 30 minutes, but I prefer to make it the night before and chill it overnight. Although you can make the crepes ahead of time, they are best served fresh.

Storing Leftover Carrot Cake Crepes

  • Fridge – Store the crepes and filling separately. Both can be stored in the fridge for up to three days. Stack the crepes and store in a large plastic bag sealed tightly to keep them from drying out. The filling is best stored in a plastic bag or glass container.

 

  • Freezer – Crepes and filling should also be stored separately. The best way to store leftover crepes in the freezer is to first portion them out so when fetching them from the freezer, you only need to thaw what you will eat at the time. Wrap each stacked portion of crepes in plastic wrap. Then place them in a large plastic storage bag and freeze. Double wrapping them will prevent freezer burn. Filling may be stored in a sealed plastic bag. Store both items in the freezer for up to 3 months.

Reheating Leftover Crepes

While these are best fresh, they are still tasty leftover. Thaw frozen leftovers in the fridge and use within 24 hours. Slightly warm filling in the microwave. Crepes are best rewarmed on the stove in your crepe pan, griddle or skillet for about a minute per side, but they’re still tasty rewarmed in the microwave.

I hope you enjoyed making these Easter Carrot Cake Crepes!

Angela Post Signature

 

 

carrot cake crepes garnished with drizzle, carrot greens and lemon zest

Carrot Cake Crepes for Your Easter Brunch

These delicious Carrot Cake Crepes are full of flavor with their warm spices and sweet lemony cream cheese filling. They’re gluten free, but so good, you’ll never know it!  
Prep Time 40 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American
Servings 6
Calories 485 kcal

Ingredients
  

Crepes

  • 1 Cup Finely Shredded Carrots
  • 2 Eggs
  • 1 ¼ Cup Milk
  • ¼ Cup Butter (plus more for buttering crepe pan)
  • ½ tsp Vanilla
  • 1 Cup Gluten Free 1 to 1 Flour
  • 2 Tbsp Packed Brown Sugar
  • 2 Tbsp Granulated Sugar
  • ¾ tsp Cinnamon
  • ½ tsp Ginger
  • ¼ tsp Nutmeg
  • ¼ tsp Cloves
  • Pinch Salt

Filling and Drizzle

  • 8 oz Cream Cheese
  • ½ Cup Frozen Whipped Topping
  • ¾ Cup Powdered Sugar
  • 1 tsp Vanilla
  • 2 Tbsp Lemon Juice
  • 2 tsp Lemon Zest
  • ¼ Cup Finely Chopped Walnuts
  • 2 tsp Milk
  • 6 Drops Yellow Food Coloring
  • 2 Drops Red Food Coloring

Garnish

  • 12 Stems Carrot Greens or Mint 2 Inch Stems
  • 1 tsp Lemon Zest

Instructions
 

Make the Batter

  • Sauté carrots in ¼ cup melted butter on medium heat for 3 – 4 minutes until they start to soften.
  • Remove from heat and set aside to let cool.
  •  In a medium bowl, add gf 1 to 1 flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt and whisk together until well combined.
  •  In a large bowl whisk together milk, vanilla, and the buttery carrots.
  • Slowly mix the dry ingredients into the wet ingredients.
  • In a separate bowl, whisk together the eggs and then stir into the batter.
  • Refrigerate the batter for at least 30 minutes, but up to overnight.
  • When you are ready to make the crepes, pull the batter from the fridge and set aside.

Make the Filling

  • Mix softened cream cheese, frozen whipped topping, powdered sugar, vanilla, lemon juice and lemon zest on low to medium-low, using a stand or handheld mixer.
  •  Remove ½ Cup of filling and set aside. This will be for the drizzle.

Make the Crepes

  •  Preheat the oven to 200 degrees and place a large cookie sheet on the middle rack.
  • Warm a crepe pan, stove top griddle or large skillet on medium heat.
  • Remove pan from heat, butter the pan and add 1/3 cup of batter, immediately and quickly spreading the batter around using a crepe spreader or the back of a spoon so the crepe is as thin as possible.
  • Place pan back on heat and warm crepe for 2-3 minutes until it just starts to lightly brown.
  • Flip crepe and cook for an additional 30 seconds to 1 minute.
  •  Place crepe in oven to keep warm and repeat steps 4-7 until all batter is used.
  • Pull a crepe from the oven, cut in half and spread 1 Tbsp of filling in middle of crepe half, leaving 1 inch around the edges.
  • Sprinkle 1 tsp of finely chopped walnuts on the filling if desired.
  • Fold the top of the rounded edges in, holding them in place with the filling.
  • Starting at one end, roll the crepe to create your carrot shape.
  • Repeat steps 1-4 with each crepe half, placing them back in the oven to keep them warm.

Make the Drizzle

  • Heat remaining half cup of filling on low, stirring regularly.
  • Stirring 2 drops of red and 6 drops of yellow food coloring to turn the drizzle orange.
  • Stir in 2 tsp of milk to thin it out.
  • While it's still warm and thinned out, drizzle the carrots with the remaining filling using a quick back and forth motion.

Garnish the Crepes

  • Rince the carrot greens or mint leaves and cut about 12 stems (enough for each “carrot”), each containing a few leaves and leaving at least a half inch of stem.
  • Add the carrot greens or mint to the top of each carrot crepe by tucking in the stem and allowing the leaves to stick out of the top.
  • Sprinkle Crepes with lemon zest

Serve and Enjoy!

    Notes

    *** Make sure you add eggs last to the batter. Mixing the rest of the ingredients together first cools down the carrots and prevents the eggs from cooking.
    *** These crepes may be slightly thicker than traditional crepes due to the thickness of the carrots.
    *** For optimal texture when rewarming leftovers, store crepes separately from filling.
    Keyword Breakfast, Brunch, Carrot Cake, Crepes, Easter, Gluten Free, Recipe, Spring

    Click Below to Enjoy More Seasonal Fun!

    Button to How to Make an Easter Centerpiece blog post

    Best St. Patrick’s Day Irish Shepherd’s Pie

    Best St. Patrick’s Day Irish Shepherd’s Pie

    This tasty Irish Shepherd’s Pie exudes comfort with its savory, hearty meat filling topped with creamy mashed potatoes. It’s gluten free with options for dairy and egg free.

    Slice of baked Irish Shepherd's pie on white plate

    St. Patrick’s Day Memories Growing Up

    My biggest memories growing up were making SURE to wear green to school, so I didn’t get pinched, AND making sure to pinch others who didn’t wear green. I also remember asking my mom if there was really a pot of gold at the end of the rainbow and searching for four leaf clovers with friends.

    Do you Celebrate St. Patrick’s Day?

    If you’ve learned anything about me, you know I love a reason to celebrate. So today let’s celebrate St. Patrick’s Day with a cozy Irish Shepherd’s Pie!

    Why You’ll Love this Irish Shepherd’s Pie

    • This hearty meal will warm you from head to toe on a chilly night.
    • You’ll love the combination of the flavorful meat filling with the luscious, mashed potatoes.
    • Many ingredients are flexible if you need to cater to taste preferences or allergies (It’s already gluten free, but can be made dairy and/or egg free as well).
    • It’s great for a small St. Patrick’s Day celebration at home or to take to a larger gathering. Turn it into an appetizer by dividing it into mini pies.
    Irish Shepherd's Pie Why You'll Love It

    What’s in this Shepherd’s Pie?

    For the Mashed Potatoes:

    Gold Potatoes – Gold potatoes have a delightful natural buttery taste.

      • Change it up: If Russet potatoes are what you have on hand, they’ll work just fine for this recipe.

    Sour Cream– This adds creaminess and to the mashed potatoes.

      • Change it up: Try a lactose or dairy free sour cream if making a dairy free dish.

    Butter– For added richness.

      • Change it up: Use a non-dairy buttery spread for dairy free mashed potatoes or if that’s all you have on hand.

    Milk – I like to use a lactose free milk called Fairlife that’s nice and creamy (even the non fat!).

      • Change it up: You can leave the milk out of the mashed potatoes all together for dairy free. Just add a little extra dairy free sour cream spread and/or non-dairy buttery spread.

    Egg Yolk – More creaminess!

      • Change it up: Leave the egg out if you need an egg free dish.

    Dubliner Irish Cheese – This adds a little zip and zing to the flavor.

      • Change it up: You can also use a sharp white cheddar or if you’d like to make then dairy free, leave the cheese out entirely.

    Salt & Pepper

    For the Meat Filling:

    Ground Lamb – Ground lamb is used in the traditional Irish version of this dish.

      • Change it up: You can use ground beef in this recipe if you’re not a fan of lamb or if you’d like a more budget friendly option.

    Olive Oil – This heart healthy oil is my favorite to cook with.

    White Onion – For added flavor.

      • Change it up: Yellow onion works well too.

    Carrots –The texture and taste of fresh peeled and shredded carrot works well in this recipe.

      • Speed it up: Fresh carrots are best, but you can save a little time by using frozen carrots (or a peas and carrots mix). Just add the frozen peas and carrots into the meat mixture last, just before spreading the potatoes on top and putting in the oven.

    Garlic – I use a couple of minced, fresh cloves to add some nice flavor.

      • Speed it up: If pre-minced, jarred garlic is what you have on hand, you can use this in a pinch. Add just a little extra.

    Fresh Herbs – Sage and Thyme, pull the leaves off the stem and chop finely. Dried herbs/spices can be used as well, you’ll want to use a teaspoon of dried herbs vs a tablespoon of fresh.

    Salt & Pepper

    Gluten Free Beef Stock – This is a base for the filling’s gravy and adds to the hearty flavor.

    Worcestershire – Adds a nice tanginess to the meat mixture. In the US, Lea & Perrins brand Worcestershire is gluten free.

    Dijon Mustard – For a little zip.

    Cornstarch – This helps to bring the gravy sauce to just the right thickness.

    Peas – I prefer frozen peas. Add them into the meat mixture last, just before adding the potatoes on top to prevent them from becoming mushy.

    Parsley – This makes a tasty (and pretty) garnish before serving.

     

    Irish Shepherd's Pie Fresh From Oven

    How to make the Shepherd’s Pie

    Make the Meat Filling

    • Preheat oven to 375F
    • Heat olive oil in a large skillet on medium heat.
    • Add lamb or beef and brown the meat, stirring and breaking it apart as it cooks until there is no longer any pink.
    • Next add onion, garlic and shredded carrots and continue to cook for a few minutes, stirring occasionally until the onion browns and carrots soften.
    • Stir in the fresh sage, thyme, salt, and pepper.
    Irish Shepherd's Pie Meat Filling
    • In a separate small bowl, mix the beef stock, Worcestershire, Dijon mustard and cornstarch together well with a whisk.
    • Stir the beef stock mixture in with the filling and bring to a gentle simmer on med-low.
    • Reduce heat to low and simmer for 5 minutes.
    • Add the frozen peas to the meat mixture and stir until mixed in well.

    Make the Potatoes

    • Peel Potatoes and cut into 4-6 even pieces.
    • Prepare a large pot of water with salt and add potatoes.
    • Bring potatoes to a boil and reduce heat to medium-high.
    Irish Shepherd's Pie Boil Potatoes
    • Continue cooking potatoes until they can be easily pierced with a fork, but still have structure.
    • Remove from heat and drain potatoes, retuning them to the pot.
    • In a separate bowl, whisk the egg yolk, milk, melted butter and sour cream together.
    • Add the mixture to the potatoes and mix until well combined. I prefer a hand mixer, but a potato masher works fine too.
    Irish Shepherd's Pie Mash Potatoes
    • Stir in the cheese.
    • Add salt and pepper.

    Make the Pie

    • Next add the meat mixture to the bottom of a 9 x 13 baking dish, spreading it out evenly and to the edges.
    Irish Shepherd's Pie Spread Meat Filling
    • Spoon the potatoes somewhat evenly over the meat mixture so it will be easier to spread.
    • Spread the potatoes over the meat mixture and out to the edges of the dish, covering the meat entirely.
    • If you’re feeling creative, use a fork, knife or spoon to create a nice pattern or texture to the top of the potatoes. *** This is optional, of course.
    Irish Shepherd's Pie Add Potatoes
    • Bake for 30-35 minutes until potatoes begin to brown. You may see the meat mixture bubbling around the edges.
    • Garnish with fresh chopped parsley and serve.

    What to serve with St. Patrick’s Day Irish Shepherd’s Pie

    • Green Salad – Try salad greens, cucumber, avocado, green onion and Green Goddess dressing, for an entirely green salad that will add to the St. Patrick’s Day festiveness.

     

    • Sliced baguette (gluten free) – with butter, non-dairy buttery spread or a mix of olive oil, Balsamic vinegar, garlic, salt and pepper for dipping.

     

     

    • Red Wine, Beer, or Sparkling Lemon Water – Pinot Noir, Malbec and Cabernet Sauvignon go well with this dish. Try an Irish beer if gluten isn’t an issue. If so, there are a few gluten free beers available now. For an alcohol-free option, sparkling lemon water is an excellent choice.
    Irish Shepherd's Pie Main

    Making Ahead, Storing and Reheating Leftover Sherpherd’s Pie

    Make Ahead – This can be made ahead of time and palced in the fridge before baking. You’ll want to bake and consume or freeze the Shepherd’s Pie within three days.

     

    Storing Leftovers

      • Fridge – Leftovers can be stored in the refrigerator for up to three days. Store it right in the baking dish, covered with plastic wrap or in smaller containers if you don’t have room for the larger baking dish. I recommend glass food storage containers with lids or plastic wrap in the fridge.

     

      • Freezer – You can also store the pie in the freezer for up to three months, but make sure your dish is safe for freezer use. Some glass dishes will shatter in the freezer. If your storage container does not have a lid, tightly place a couple layers of foil over the top.

     

    Reheating Leftovers – Thaw the Irish Shepherd’s Pie overnight in the fridge before you are going to eat it. It reheats well in the microwave. You can also reheat it in the oven, but add a little extra time since it’ll be chilled or set it on the counter for 30 minutes before placing it in the oven to re-warm.

    Angela Post Signature

     

    Slice of Shepherd's Pie close up

    St. Patrick's Day Irish Shepherd's Pie

    This tasty Irish Shepherd’s Pie exudes comfort with its savory, hearty meat filling topped with creamy mashed potatoes. It's gluten free with options for dairy and egg free.
    Prep Time 45 minutes
    Cook Time 30 minutes
    Course Breakfast
    Cuisine Irish
    Servings 8
    Calories 345 kcal

    Ingredients
      

    For the Meat Filling

    • 1 lb Ground Lamb or Beef
    • 1 Tbsp Olive Oil
    • 1 Medium White Onion
    • 1 Large Carrot, peeled and shredded
    • 2 Cloves Garlic
    • 1 Tbsp Fresh Sage Leaves, stems removed and finely chopped May substitute 1 tsp dried sage
    • 1 Tbsp Fresh Thyme, stems removed May substitute 1 tsp dried thyme leaves
    • ½ tsp Salt
    • ½ tsp Cracked Black Pepper
    • ¾ Cup Beef Stock Gluten free
    • 1.5 Tbsp Worcestershire Lea & Perrins brand is gluten free in US
    • 2 tsp Dijon Mustard
    • 1 Tbsp Cornstarch
    • ½ Cup Frozen Peas
    • 2 Tbsp Fresh Parsley, chopped For a garnish

    For the Mashed Potatoes

    • 2 lb Gold Potatoes About 3 large potatoes
    • ½ Cup Sour Cream Can use dairy-free sour cream or leave out and use extra non-dairy buttery spread
    • ½ Cup Dubliner Irish or Sharp White Cheddar Cheese, shredded Leave our for dairy-free
    • 2 Tbsp Butter or non-dairy buttery spread, melted
    • ¼ Cup Milk Leave out for dairy-free
    • 1 Egg yolk Leave out for egg-free and use extra butter or non-dairy buttery spread
    • ¼ tsp Salt
    • ½ tsp Cracked Black Pepper

    Instructions
     

    Make the Meat Filling

    • Preheat oven to 375F
    • Heat olive oil ina large skillet on medium heat.
    • Add lamb or beef and brown the meat, stirring and breaking it apart as it cooks until there is no longer any pink.
    • Add onion, garlic and shredded carrots and continue to cook for a few minutes, stirring occasionally until the onion browns and carrots soften.
    • Stir in the fresh sage, thyme, salt, and pepper.
    • In a separate small bowl, mix the beef stock, Worcestershire, Dijon mustard and cornstarch together well with a whisk.
    • Stir the beef stock mixture in with the filling and bring to a gentle simmer on med-low.
    • Reduce heat to low and simmer for 5 minutes.
    • Add the frozen peas to the meat mixture and stir until mixed in well.

    Make the Potatoes

    • Peel Potatoes and cut into 4-6 even pieces.
    • Prepare a large pot of water with salt and add potatoes.
    • Bring potatoes to a boil and reduce heat to medium-high.
    • Continue cooking potatoes until they can be easily pierced with a fork, but still have structure.
    • Remove from heat and drain potatoes, retuning them to the pot.
    • In a separate bowl, whisk the egg yolk, milk, melted butter and sour cream together.
    • Add the mixture to the potatoes and mix until well combined. I prefer a hand mixer, but a potato masher works fine too.
    • Stir in the cheese.
    • Add salt and pepper.

    Make the Pie

    • Add the meat mixture to the bottom of a 9 x 13 baking dish, spreading it out evenly and to the edges.
    • Spoon the potatoes somewhat evenly over the meat mixture so it will be easier to spread.
    • Spread the potatoes over the meat mixture and out to the edges of the dish, covering the meat entirely.
    • If you’re feeling creative, use a fork, knife, or spoon to create a nice pattern or texture to the top of the potatoes. ***This is optional, of course.
    • Bake for 30-35 minutes until potatoes begin to brown. You may see the meat mixture bubbling around the edges.
    • Garnish with fresh chopped parsley and serve.
    Keyword Gluten Free, Shepherd's Pie, Spring, St. Patrick's Day

    Click Below to Enjoy More Seasonal Fun!

    Button to How to Make an Easter Centerpiece blog post