This gluten-free shepherd’s pie is the perfect comfort food, packed with rich flavors and a creamy, golden potato topping. It’s great for family dinners, holiday gatherings, or meal prepping for busy weeks. My family loves to make it for dinner around St. Patrick’s Day!
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Ingredients
TIP
For the creamiest mashed potatoes, always drain them well and return them to the pot on low heat for 1-2 minutes before mashing—this removes excess moisture and prevents watery potatoes.
Ingredient Notes
- Ground Beef or Lamb – Traditional shepherd’s pie is made with ground lamb, while cottage pie is made with ground beef. Either works well in this recipe! If using lamb, expect a richer, slightly gamey flavor. I typically use 90/10 ground beef in this recipe, but for special occasions or St. Patrick’s Day, I use ground lamb.
- Worcestershire Sauce – Not all Worcestershire sauces are gluten-free! Check labels carefully, as some contain barley malt or soy sauce. I use Lea & Perrins brand, which is labeled gluten-free in the United States. If you need a substitute, use tamari sauce or a mix of balsamic vinegar and a dash of fish sauce for depth.
- Frozen Peas and Corn – Using frozen vegetables keeps this recipe simple, but you can swap them for fresh peas or corn if you prefer.
- Whole Milk – Whole milk makes the mashed potatoes creamy without being too heavy. You can use half-and-half for extra richness, or swap for dairy-free milk like almond, oat, or coconut milk if needed. Just make sure it’s unsweetened and unflavored to keep the savory balance.
- Egg Yolk – Adding an egg yolk to the mashed potatoes helps create a rich, silky texture and gives them a beautiful golden color when baked. If you’re out of eggs, you can omit it, but the texture will be different than what is shown in the photos.
Searching for more gluten-free dinner recipes? gluten-free chicken pot pie / bacon mushroom risotto / chicken enchilada casserole / slow cooker turkey chili
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Swap the butter for dairy-free butter or olive oil, and use unsweetened dairy-free milk (like almond, oat, or coconut milk) in the mashed potatoes. Make sure your Worcestershire sauce is dairy-free, or use tamari sauce instead.
Overmixing or using a food processor or blender can break down the starch too much, resulting in sticky, gluey potatoes. Always use a potato masher or a ricer for the fluffiest texture. Also, avoid over-boiling, as overly soft potatoes can become gummy when mashed.
Absolutely! Mixing in 1/2 cup to 1 cup of shredded cheddar or Parmesan adds extra richness and flavor. You can also sprinkle cheese on top before baking for a golden, crispy crust.
Shepherd’s pie is traditionally made with lamb, while cottage pie is made with beef. The two are very similar, but if you use beef in this recipe like I did , you’re technically making a gluten-free cottage pie!
Yes! Feel free to add diced zucchini, mushrooms, green beans, bell peppers, or even spinach. Just be sure to sauté them with the onions and carrots so they blend well into the filling.
Expert Tips
- Warm your milk and butter. Never add cold milk or butter to mashed potatoes—it can make them grainy and dull the flavor. Always warm the milk before adding it, and at the very least, use room-temperature butter to help it blend smoothly. If you’re not adding the butter immediately after draining the potatoes, melt it first to ensure it incorporates evenly, creating a rich, velvety texture.
- Create peaks on the mashed potatoes for a golden crust. After spreading the mashed potatoes over the filling, take a moment to add some texture to the top. Use a spoon to create soft valleys and peaks or run a fork across the surface to make ridges. These textured areas brown beautifully in the oven, creating crispy bits of texture and deeper flavor, making every bite even more delicious.
- Bake on a baking sheet to prevent spills. Shepherd’s pie can bubble over while baking. Place your baking dish on a rimmed baking sheet to catch any drips and keep your oven clean.
Storage Instructions & Make-Ahead Tips
Make-Ahead Tips
- Refrigerate Before Baking: Assemble the shepherd’s pie up to 1 day in advance, cover tightly with plastic wrap or foil, and store it in the fridge. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed. If baking straight from the fridge, add 5-10 extra minutes to the baking time.
- Freeze for Later: For longer storage, assemble the pie and let it cool completely. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. For best results, thaw overnight in the fridge before baking. Sometimes I’ll add melted butter to the top of the mashed potatoes before baking to keep them moist and get a golden brown crust.
Storage Instructions
- Refrigerator: Store leftover shepherd’s pie in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked leftovers in individual portions for easy reheating. Wrap them well or store them in freezer-safe containers for up to 3 months.
Reheating Tips
- Oven: For the best texture, reheat at 350°F (175°C) for 20-25 minutes, covering with foil if needed to prevent drying out.
- Microwave: Heat individual portions in 30-second intervals, until warmed through. It usually takes about 2 minutes total.
Serving suggestions
Are you hosting a gluten-free St. Patrick’s Day dinner or looking for other Irish-inspired recipes to celebrate the day? Pair your gluten-free shepherds pie recipe with one (or more!) of these gluten-free recipes to create an entire St. Patrick’s Day meal worthy of entertaining a crowd!
More gluten-free St. Patrick’s Day recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Shepherd’s Pie
Ingredients
For the Meat Filling:
- 1 tablespoon olive oil
- 1 cup yellow onion - diced (from 1 medium onion, 140g)
- 1 cup diced carrots - from 2 medium carrots, 140g
- 2 cloves garlic - minced
- 1 lb 90/10 ground beef or ground lamb
- 2 tablespoons gluten-free all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup gluten-free beef broth
- 2 tablespoons tomato paste - 33g
- 1 tablespoon gluten-free Worcestershire sauce - I used Lea & Perrins, which is labeled gluten-free in the USA
- 1 cup frozen peas
- 1/2 cup frozen corn
For the Mashed Potato Topping:
- 2 lbs Yukon Gold or Russet potatoes - peeled and diced
- 2 teaspoons kosher salt - divided
- 1/4 cup unsalted butter - room temperature or melted
- 1/2 cup whole milk - warmed
- 1 large egg yolk - room temperature
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Prepare the Meat Filling
- Sauté the aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup diced onions and 1 cup diced carrots, cooking for 3-4 minutes until softened.
- Add garlic: Stir in 2 cloves minced garlic and cook for 30 seconds, until fragrant.
- Brown the meat: Add 1 lb ground beef or lamb, breaking it apart with a spoon. Cook until browned, about 5-6 minutes. Drain excess fat if needed.
- Season and thicken: Sprinkle in 2 tablespoons gluten-free flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, and ½ teaspoon dried thyme. Stir well to coat the meat evenly.
- Create the sauce: Pour in 1 cup gluten-free beef broth, 2 tablespoons tomato paste, and 1 tablespoon gluten-free Worcestershire sauce. Stir well and let simmer for 5 minutes, until thickened.
- Add vegetables: Stir in 1 cup frozen peas and 1 cup frozen corn, cooking for 1-2 minutes.
- Remove from heat and transfer the mixture to an 8×8-inch baking dish, spreading it evenly. Set aside while you cook the potatoes.
- Preheat the oven to 400°F (205°C).
Make the Mashed Potatoes
- Peel and dice the 2 lbs potatoes into 2-inch cubes.
- Place peeled and diced potatoes in a large pot. Cover with cold water and add 1 teaspoon salt.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes, until fork-tender.
- Drain and return the potatoes to the pot. Heat on low for 1-2 minutes to remove excess moisture.
- Mash the potatoes with a potato masher or potato ricer until smooth.
- Stir in ½ cup warmed milk, ¼ cup butter, 1 egg yolk, remaining 1 teaspoon salt,½ teaspoon garlic powder, and ¼ teaspoon black pepper.
- Mix until smooth.
Assemble & Bake
- Layer the potatoes: Spoon the mashed potatoes over the meat filling, spreading evenly.
- Use the back of the spoon or a fork to create texture on top.
- Bake: Bake at 400°F (205°C) for 20-25 minutes, or until the top is golden brown.
- Rest and serve: Let cool for 5 minutes before serving. Enjoy!
Notes
- Gluten-Free Note: Always double-check labels on all ingredients to ensure they are gluten-free. Worcestershire sauce and beef broth can sometimes contain hidden gluten. Be sure to use gluten-free flour to thicken the meat mixture. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, since it was what I had on hand.
- Be sure not to overmix the mashed potatoes because they can easily get gluey. Use a potato ricer or potato masher (this is what I used) to mash the potatoes. Do not use a food processor, blender or stand mixer because they tend to overmix the potatoes and the texture is not good.
Nutrition
