2tablespoonsgluten-free all-purpose flour blend or tapioca starch
1cupgluten-free chicken or vegetable stock240 mL
1/4cupfrozen peas45 g
1/2teaspoongluten-free hot sauceor more to taste
Preheat oven to 400 degrees F (200C).
Boil potatoes in salted water until fork-tender, about 12-15 minutes. While the potatoes are cooking, melt the butter and stir it into the sour cream in a medium sized bowl. Add the milk, egg yolk and salt, and whisk to combine. When the potatoes are cooked, drain them and put them back into the pan, then pour the butter mixture over them. Mash the potatoes until they are are smooth.
Now make the meat filling. Sauté shallot and garlic in olive oil over medium heat until shallots are translucent, add carrot and celery, cook for 5 minutes.
Add ground beef and lamb, breaking the meat up as it cooks. Use a small ladle to remove any excess fat that may be pooling on the edge of the pan. Add salt, pepper, Worcestershire and paprika, continue cooking. When meat is about 1/2 way browned, add the flour or tapioca starch and tomato paste and continue cooking, about 5-8 minutes.
Add stock and peas. Taste meat mixture for seasoning, then add hot sauce and more salt and pepper if needed.
Pour meat filling into a 7x11 inch (28x18 cm) pan, top evenly with potatoes, being sure to cover the edges thoroughly.
Bake for 25-30 minutes.
Recipe can be doubled for a deep 9x13 or lasagna pan.