Looking for a hearty, comforting dish that’s gluten-free and easy to make? This Gluten-Free Shepherd’s Pie is just what you need. It’s a twist on the classic British dish, but made with gluten-free ingredients, so everyone at the table can enjoy it. With rich flavors and a mashed potato topping, it’s a meal the whole family will love.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything comes together in a single skillet that goes from the stovetop to the oven, making cleanup a breeze.
- Easy to Make: You don’t need to be a pro in the kitchen to whip this up. It’s simple, straightforward, and foolproof.
- Ultimate Comfort Food: There’s just something about meat and mashed potatoes that feels like a warm hug in a dish. This recipe is pure comfort.
- Family Favorite: This meal is sure to be a crowd-pleaser, and I bet it’ll quickly become a family favorite that you’ll make again and again.
Ingredients & Substitutions
- Whole Milk: Makes the mashed potatoes creamy and smooth. For a dairy-free option, you can use almond or coconut milk.
- Butter: Used for sautéing the lamb, onions, garlic, and vegetables, and also added to the mashed potatoes for richness.
- Ground Lamb/beef: Traditional shepherd’s pie uses lamb, and its flavor is truly delicious here. But if you’re not a fan, you can easily swap it for ground beef. Aim for 75-85% lean beef for a similar fat content.
- Veggies: I love sneaking in extra veggies where I can. This recipe includes carrots, Brussels sprouts, and onions, but feel free to add your favorites.
- Garlic: Freshly minced garlic gives the dish a deep, rich flavor. Garlic paste works too if you’re in a pinch.
- Beef Bone Broth: Homemade broth adds extra depth, but store-bought works just fine. You can also substitute chicken or vegetable broth if you prefer.
- Fresh Herbs: Rosemary, parsley, and thyme brighten the dish and give it that fresh, earthy flavor.
- Tomato Paste: Adds a subtle umami richness to the filling.
- Russet Potatoes: These are the go-to for mashed potatoes, but you can swap them out for Yukon Gold or even sweet potatoes if you want to switch it up.
Step-by-Step Instructions
Step 1: Make the Mashed Potatoes
Start by peeling and cutting your potatoes into 1-inch pieces. Bring a large pot of water to a boil, then add the potatoes and cook until tender. Once they’re ready, drain the water and return the potatoes to the pot. Mash them with butter and milk over low heat until they’re smooth and creamy. Season with salt and pepper to taste. Set aside.
Step 2: Cook the Lamb/Beef
In a deep ovenproof skillet, cook the ground lamb/beef over medium-high heat with a sprinkle of salt, breaking it up as it browns. Once cooked through, use a slotted spoon to remove the lamb/beef, but leave the flavorful juices in the skillet.
Step 3: Cook the Veggies
Lower the heat to medium and toss the garlic, onions, Brussels sprouts, and carrots into the skillet. Sprinkle with salt and cook for 2-3 minutes, letting them soak up all those delicious lamb/beef juices. Cover the skillet and let the veggies soften for a few more minutes.
Step 4: Make the Shepherd’s Pie Filling
Now, it’s time to add more flavor! Stir in the beef bone broth, tomato paste, thyme, and rosemary. Let everything simmer together for a few minutes so the “gravy” thickens up nicely. Return the cooked lamb to the skillet and mix it all together.
Step 5: Add the Mashed Potatoes
Spoon the mashed potatoes on top of the lamb/beef mixture, spreading them evenly with a spatula. Smooth out the top so it bakes up beautifully.
Step 6: Bake
Pop the skillet in the oven at 400°F for about 20 minutes, or until the sauce is bubbling and the top of the potatoes starts to turn golden brown. For an extra crispy top, switch on the broiler for the last 1-2 minutes. Just keep an eye on it so it doesn’t burn!
Step 7: Serve
Let the shepherd’s pie cool for a few minutes before slicing. Garnish with fresh parsley, rosemary, and thyme, then serve up and enjoy.
Expert Tips for Perfect Gluten-Free Shepherd’s Pie
- Make-Ahead: You can prepare the mashed potatoes or even the whole lamb mixture ahead of time and store them separately. When you’re ready to cook, just assemble and bake.
- Brown the Lamb/beef: Don’t skip this step! Browning the meat adds a deeper, more complex flavor to the dish.
- Save the Juices: When you remove the lamb/beef from the pan, be sure to leave the juices behind. They’ll add incredible flavor to the veggies as they cook.
Serving Suggestions
While this gluten-free shepherd’s pie is a complete meal on its own (with protein, carbs, and veggies all in one), you can serve it alongside a simple salad like a Tahini Caesar or some roasted vegetables for an extra nutritious boost.
Gluten free Shepherd’s Pie
Description
This Gluten-Free Shepherd’s Pie is everything you want in a cozy, comforting meal. It’s hearty, flavorful, and easy to make, whether you’re serving it to your family or enjoying leftovers throughout the week. Give it a try, and I guarantee it’ll be a hit at your dinner table!
Ingredients
For the Mashed Potatoes:
Instructions
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Prep the Mashed Potatoes: Start by preheating your oven to 400°F. While that heats up, peel and cut your potatoes into 2-inch chunks. Boil a large pot of salted water and add the potatoes. Let them cook until soft, which will take about 10-12 minutes. While the potatoes are boiling, you can prep the veggies for the filling.
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Make the Mashed Potatoes: Once the potatoes are tender, drain the water and return them to the pot. Set the heat to low and add butter and milk. Mash everything until the potatoes are smooth and creamy, then season with salt and pepper. Once they're seasoned, turn off the heat and set them aside.
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Cook the Lamb/beef: Heat a deep ovenproof skillet over medium-high heat and add the ground lamb/beef. Sprinkle with a bit of sea salt and break it apart with a spoon while it browns. After it's cooked through, remove the lamb/beef from the skillet but leave the juices behind — they’ll add great flavor to the veggies.
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Sauté the Veggies: Reduce the heat to medium and toss in the minced garlic, chopped onions, shredded Brussels sprouts, and diced carrots. Sprinkle a little sea salt on top and stir everything to coat in the lamb/beef juices. Cook for about 2-3 minutes, then cover the skillet to let the carrots soften until they’re fork-tender.
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Make the Shepherd’s Pie Filling: Now, it’s time to build the base of the Shepherd’s Pie. Stir the beef bone broth, tomato paste, fresh rosemary, and thyme into the veggie mixture. Then, return the browned lamb/beef to the skillet and mix everything together. Let it simmer for a few minutes so the flavors blend and the "gravy" thickens slightly.
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Assemble and Bake: Take the mashed potatoes you made earlier and spread them evenly over the lamb/beef and veggie mixture in the skillet. Use a spoon or spatula to smooth the top, making sure it covers the filling completely. Place the skillet in the oven and bake for about 20 minutes, or until the sauce is bubbling and the top of the potatoes starts to turn a light golden brown.
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For an extra crispy top, switch on the broiler for the last 1-2 minutes, but keep a close eye on it so it doesn’t burn!
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Serve: Once it’s done baking, take the skillet out of the oven and let it cool for a few minutes. Sprinkle some fresh parsley (or extra rosemary and thyme) on top, slice it up, and dig in!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
Note
- Swap the Potatoes: If you’re looking to change it up, sweet potatoes work great as a substitute for russet potatoes.
- Dairy-Free Options: You can easily make this dairy-free by using almond or coconut milk and swapping the butter with ghee or a plant-based alternative.
- Make Ahead: You can make the mashed potatoes or meat mixture ahead of time and store them separately in the fridge. Just assemble the layers when you’re ready to bake!
- Storage: This Shepherd's Pie keeps well in the fridge for up to four days. If you’re planning to freeze, I recommend only freezing the meat layer, as mashed potatoes don’t freeze and reheat well.
- Reheating: For best results, reheat leftovers in a warm oven or microwave until heated through.
