Shepherd's Pie III

This is a blend of two different recipes. I wanted to "hide" liver in this, so wanted it to have more of a gravy in it. http://www.bbcgoodfood.com/recipes/775643/cottage-pie & http://www.simplyrecipes.com/recipes/easy_shepherds_pie/

1 lb ground beef
1/2 lb liver (presoaked in milk, then ground or chopped in processor, being careful not to make it a paste)
whatever vegetables. Celery, carrots, onion, pepper, green beans, other root veg, etc.
2 T gf flour (rice/potato/tapioca)
1-2 cups broth
1 T tomato paste
1 T worcestershire sauce
salt and pepper

Get liver soaking in milk. It helps remove blood and some of the livery taste.

Boil 1.5-2 lb unpeeled potatoes.
Meanwhile, saute veggies in butter or coconut oil. Add beef and brown. (My cast iron worked well since there was adequate fat and I didn't push the beef around too much initially).

Add 1 Tbsp tomato paste, 1 Tbsp worcestershire sauce, and 2 Tbsp gf flour blend (i like trader joes). Once flour is incorporated, add 1 cup broth. Once broth is heated, add liver to the saute pan. Let cook for 10 minutes. I think I added a second cup of broth too since it looked dry at some point.

When potatoes are done, mash with butter and milk (and s&p). Put it all in a 2 quart (minimum) casserole dish. Spread (plop) potatoes on top, and sprinkle cheese if desired. Bake until bubbly (20 min or so).