This hearty gluten-free shepherd’s pie features a creamy mashed potato topping over a tasty mix of vegetables and flavorful ground meat. It’s the ultimate comfort food!
You can’t go wrong with this pie. It warms you up and fills you up! I love making it on chilly days when I need a cozy hug on a plate. Don’t forget to grab a big spoon! 🥄
Ingredients & Substitutions
Ground Beef or Lamb: This is the heart of the dish. I prefer ground lamb for its rich flavor, but beef works just as well. If you’re looking for a lighter option, you can use ground turkey or chicken too.
Potatoes: Russet or Yukon Gold potatoes are best for mashing due to their creamy texture. If you want a lower-carb option, consider using cauliflower instead – just steam and mash it like potatoes!
Cheese: I like to sprinkle a bit of cheddar on top for that melty goodness. If you’re avoiding dairy, nutritional yeast or a vegan cheese can be a great substitute.
Broth: Always go for a gluten-free broth; homemade is ideal if you have time! If not, double-check store-bought labels for gluten-free options, as some contain additives.
Vegetables: Feel free to swap out or add veggies! Green beans or bell peppers could work well, and if you want more fiber, throw in some lentils.
How Do I Get Creamy Mashed Potatoes for the Topping?
Creating creamy mashed potatoes is all about the cooking process and the right technique. Here’s how to achieve that perfect texture:
- Boil potatoes in salted water until fork-tender but not mushy, about 15-20 minutes.
- After draining, return them to the pot. This step evaporates any excess moisture.
- Add butter and milk or cream while the potatoes are still hot. This helps them absorb the fat and liquid well.
- Mash gently until smooth; over-mashing can make them gluey, which you want to avoid.
How to Make Gluten-Free Shepherd’s Pie
Ingredients You’ll Need:
For The Filling:
- 1 lb (450g) ground beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas (optional)
- 1 cup beef or vegetable broth (gluten-free)
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce (gluten-free)
- 1 tsp fresh rosemary, chopped (plus extra for garnish)
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp olive oil or butter
For The Topping:
- 3 large potatoes (about 2 lbs / 900g), peeled and cubed
- 4 tbsp butter
- 1/4 cup milk or cream (or dairy-free alternative)
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese or a cheese alternative (optional)
- Fresh parsley or herbs for garnish
How Much Time Will You Need?
This gluten-free shepherd’s pie takes about 15 minutes to prepare and around 25-30 minutes to cook, so you’ll need about an hour in total. With a little patience, you’ll have a delicious and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
First, peel and cube your potatoes. Place them in a large pot and cover with salted water. Bring to a boil and let them cook until tender, which should take about 15-20 minutes. Once they’re soft, drain the potatoes well and set aside.
2. Make the Mashed Potato Topping:
Return the drained potatoes to the pot. Add in the butter, milk or cream, and season with salt and pepper. Mash everything together until it’s smooth and creamy. Set the mashed potatoes aside for the topping later.
3. Cook the Filling:
In a large skillet, heat the olive oil or butter over medium heat. Add in the chopped onion and minced garlic, cooking them until they’re softened – this takes about 3-4 minutes. Next, add the ground beef or lamb, breaking it up with a spoon, and cook until it’s browned all the way through.
4. Add the Vegetables:
Stir in the diced carrots, frozen corn, and optional peas, along with the chopped rosemary and thyme. Season with salt and pepper. Cook for an additional 5 minutes, allowing the vegetables to become slightly tender.
5. Combine and Simmer:
Now, mix in the tomato paste and Worcestershire sauce. Pour in the gluten-free broth and stir everything together. Let this simmer for about 10-15 minutes until the mixture thickens a bit. Taste and adjust the seasoning if needed.
6. Assemble the Shepherd’s Pie:
Preheat your oven to 400°F (200°C). Grab a baking dish and spread the meat and vegetable filling evenly across the bottom. Then, spoon the creamy mashed potatoes over the top, smoothing them out. If you like, use a fork to create some texture on the surface of the potatoes.
7. Optional Cheese Topping:
If you want some cheesy goodness, sprinkle the shredded cheddar cheese over the mashed potatoes for a delightful melt when baked!
8. Bake the Pie:
Place the shepherd’s pie in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the top is golden brown and the filling is bubbling underneath.
9. Final Touches:
Once done, remove the pie from the oven and let it rest for a few minutes. Before serving, garnish with fresh rosemary or parsley for a pop of color and flavor.
10. Serve and Enjoy!
Your gluten-free shepherd’s pie is ready to be served warm! Enjoy this hearty dish with your friends or family—everyone will love it!
Can I Make This Recipe Dairy-Free?
Absolutely! To make it dairy-free, use a dairy-free butter for the mashed potatoes and substitute the milk or cream with a plant-based alternative, such as almond milk, coconut milk, or oat milk.
What Can I Use Instead of Beef or Lamb?
If you prefer not to use beef or lamb, ground turkey or chicken are great alternatives. For a vegetarian option, try using lentils or a meat substitute like tempeh or mushrooms to maintain that hearty texture.
How Long Can I Store Leftovers?
Leftover shepherd’s pie can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months; just make sure to cover it well to prevent freezer burn!
Can I Prepare This Ahead of Time?
Yes, you can prepare the filling and mashed potatoes in advance. Assemble the pie and refrigerate it before baking. Just be sure to bake it within 24 hours for the best flavor and texture!