Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
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.
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.
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.
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.
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.
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.
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!
Let the shepherd’s pie cool for a few minutes before slicing. Garnish with fresh parsley, rosemary, and thyme, then serve up and enjoy.
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.
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!
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.
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.
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.
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.
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.
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.
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!
Servings 6