With fall in full swing, although it feels far more like winter, we are in need of comfort foods!! When the wind is blowing and you are watching the snow lay a blanket on the ground, you just want to stay curled up on the couch. Your body craves comfort foods! What is more delicious than putting two delicious comfort foods together. So I have scalloped potato topped shepherd’s pie! So yummy!!! Great to sit back and watch the snow hit the ground! 

Scalloped Potato Topped Shepherd’s Pie (Gluten Free/ Dairy Free)

2 lbs. ground beef (I use organic, grass fed)

1 medium onion (diced)

2 medium carrots (peeled and diced)

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. thyme

2 tsp. mustard powder

1 Tbsp. gluten free soy sauce

1 tsp. salt (divided)

2 tsp. pepper (divided)

1 1/2 lbs. potatoes

1 1/2 c. milk alternative

1 pkg. vegan chive and onion cream cheese

Preheat oven to 400 degrees

In a large frying pan on medium heat, brown ground beef then add onion, carrots, spices, half salt and half pepper. Continue to cook for ten minutes. Pour evenly into 9″ by 13″ baking dish. Set aside.

Slice potatoes into 1/4″ slices and put into medium size pot. Top with water. Bring to boil over high heat for five minutes. Drain the water and add milk, cream cheese and the remaining salt and pepper. Stir until the cream cheese has melted. Pour potato mixture evenly over meat mixture. Bake covered for 60 minutes. Store remaining, covered and in the fridge for up to 3 days.