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Image of a piece of gluten-free shepherd's pie on a white plate.
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Gluten-Free Shepherd's Pie

Cozy, hearty, and completely gluten-free! This Gluten-Free Shepherd’s Pie is the perfect comfort food, made with savory ground meat, rich gravy, and topped with creamy mashed potatoes. It’s a warm and satisfying dish that’s great for weeknight dinners, meal prep and special occasions!
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Prep Time 20 minutes
Cook Time 1 hour
Inactive Time 5 minutes
Total Time 1 hour 25 minutes
Servings 6 servings

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.
    Carrots, onions and ground beef in a large pan on a stovetop.
  • 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.
    Ground beef, carrots, gluten-free flour being cooked together in a large pan on a stovetop.
  • 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.
    Ground beef and carrots being cooked together in large pan on a stovetop.
  • Add vegetables: Stir in 1 cup frozen peas and 1 cup frozen corn, cooking for 1-2 minutes.
    Frozen corn and peas being mixed into ground beef and carrot mixture
  • Remove from heat and transfer the mixture to an 8x8-inch baking dish, spreading it evenly. Set aside while you cook the potatoes.
    First layer of gluten-free shepherd's pie spread evenly in a baking dish.
  • Preheat the oven to 400°F (205°C).

Make the Mashed Potatoes

  • Peel and dice the 2 lbs potatoes into 2-inch cubes.
    Potatoes, halved on a white cutting board on a marble countertop.
  • Place peeled and diced potatoes in a large pot. Cover with cold water and add 1 teaspoon salt.
    Potatoes, halved in a large pot of water on a stovetop.
  • Bring to a boil, then reduce heat and simmer for 10-15 minutes, until fork-tender.
    Large pot with potatoes boiling on a stovetop.
  • Drain and return the potatoes to the pot. Heat on low for 1-2 minutes to remove excess moisture.
    Potatoes, halved, in a large stainless steel pot sitting on a stovetop.
  • Mash the potatoes with a potato masher or potato ricer until smooth.
    Potatoes being mashed in a large pot.
  • 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.
    Large pot with butter, egg, potatoes, salt and pepper before being mixed together
  • Mix until smooth.
    Image of large pot with mashed potatoes with a spatula in the mix.

Assemble & Bake

  • Layer the potatoes: Spoon the mashed potatoes over the meat filling, spreading evenly.
    Image of baking dish with spoonfuls of mashed potatoes on top but not yet smoothed out.
  • Use the back of the spoon or a fork to create texture on top.
    Overhead image of gluten-free shepherd's pie in a baking dish prior to baking.
  • Bake: Bake at 400°F (205°C) for 20-25 minutes, or until the top is golden brown.
    Overhead image of finished gluten-free shepherd's pie in a baking dish.
  • Rest and serve: Let cool for 5 minutes before serving. Enjoy!
    Overhead image of serving dish of shepherd's pie with a spoonful missing.

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

Calories: 426kcal | Carbohydrates: 42g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1495mg | Potassium: 1222mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6267IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 4mg
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