Gluten-Free Shepherd’s Pie

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**Always remember to check the labels on anything you add to your recipes! **

Here’s a delicious, gluten-free Shepherd’s Pie recipe that’s easy to make and packed with flavor. It’s naturally gluten-free, with just a few key ingredient swaps to keep it safe.

Servings: 6-8 | Prep Time: 20 min | Cook Time: 40 min

Ingredients

For the mashed potato topping:

  • 2 lbs. potatoes (Yukon Gold or Russet), peeled and diced
  • ½ cup milk (or dairy-free alternative)
  • ¼ cup butter (or dairy-free alternative)
  • ½ tsp salt
  • ¼ tsp black pepper

For the filling:

  • 1 lb. ground beef or lamb (traditional choice)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup gluten-free beef broth
  • 1 tbsp gluten-free tomato paste
  • 1 tsp gluten-free Worcestershire sauce (make sure it’s gluten-free!)
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt & pepper to taste
  • 1 tbsp gluten-free cornstarch (if needed for thickening)

 

Instructions

Boil the potatoes:

  • Place the diced potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until fork-tender (about 15 minutes).
  • Drain and mash with butter, milk, salt, and pepper. Set aside.

Cook the filling:

  • In a large skillet over medium heat, cook the ground beef or lamb until browned. Drain excess fat if needed.
  • Add onion, garlic, and carrots. Sauté for 5 minutes until softened.
  • Stir in GF tomato paste, GF Worcestershire sauce, thyme, and rosemary.
  • Pour in the GF beef broth and bring it to a simmer. Add frozen peas.
  • If the mixture is too thin, mix 1 tbsp GF cornstarch with 2 tbsp water and stir it in to thicken.

Assemble & bake:

  • Preheat oven to 400°F (200°C).
  • Pour the meat and veggie mixture into a baking dish.
  • Spread the mashed potatoes evenly on top, creating little peaks with a fork for extra crispiness.
  • Bake uncovered for 20 minutes, or until golden brown on top.