Gluten-Free Shepherd's Pie

5 from 2 votes

This hearty and healthy Gluten-Free Shepherd's Pie is the perfect comfort food. Loaded with meat, veggies, and a rich and flavorful sauce, and then topped with the perfect creamy mashed potato topping, this shepherd's pie will be your new go-to for cozy family meals.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Servings: servings

Calories: 245kcal

Author: Amanda McGillicuddy

Equipment

Knife
Cutting board
Pot
Colander
Handheld electric mixer or potato masher
Mixing bowl
Rubber Spatula
Skillet
Wooden spatula
Casserole dish 9x9, 7x11, or an oval dish or deep pie dish of similar volume

Ingredients

Mashed Potato Topping

1 ½ lbs Yukon Gold potatoes about 4-5 medium potatoes
¼ cup Beef broth or milk
2 tablespoon Butter or dairy-free butter (I like Miyoko's for a paleo option)
½ teaspoon Sea salt
½ teaspoon Garlic powder

Meat Filling

2 tablespoon Olive oil
1 cup Yellow onion finely diced (about ½ large onion)
1 cup Carrots finely diced (about 3 large carrots)
1 tablespoon Minced garlic about 3 cloves
1 lb Lean ground beef or lamb 90-95%
1 teaspoon Sea salt or to taste
1 teaspoon Dried parsley
1 teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Dried rosemary
½ teaspoon Black pepper
1 cup Beef broth
1 tablespoon Tapioca starch mixed with broth to create a slurry
2 tablespoon Tomato paste
1 tablespoon Gluten-free Worcestershire sauce use coconut aminos for paleo
1 cup Frozen peas thawed (omit for paleo version)

Instructions

Mashed Potato Topping

Fill a large stockpot with water and bring to a boil.
Halve the potatoes and cut the halves into quarters (about 1 to 2-inch pieces). Place them in the boiling water and boil for 15-20 minutes, or until the potatoes are soft, easily pierced with a fork, and the skin can be easily removed. While the potatoes are boiling, start making the meat filling.
Once cooked, drain the potatoes using a colander and then place them back in the empty stockpot to dry out. When the potatoes are cool enough to handle, begin peeling the skin from them, discarding the skin, and placing the peeled potatoes in a large mixing bowl.
Add the beef broth, butter, sea salt, and garlic powder to the bowl with the potatoes. If the potatoes have cooled too much, you can the broth in the microwave to ensure the butter melts and mixes in easily.
Use an electric mixer or potato masher to mash the potatoes until they have the desired texture. If using an electric mixture, take care not to over-mix as they can become whipped rather than mashed. If there are still some lumps, use a rubber spatula to smash the lumps against the sides of the bowl. Taste and adjust seasonings if needed. Set aside.

Meat Filling

Preheat the oven to 400 F.
Add the olive oil to a large skillet and place it on the stove over medium heat. Add the finely diced onions and carrots to the pan. Cook for 6-7 minutes, or until the onions are translucent and carrots begin to soften, stirring occasionally.
Add the minced garlic to the pan with the onions and carrots, and saute for 1-2 minutes.
Move the vegetables to the sides of the skillet and add the ground meat. Break it apart with a wooden spatula as it begins to brown. As it cooks, work the vegetables back in with the meat.
Once the meat is fully browned and broken up, add the salt, parsley, oregano, thyme, rosemary, and black pepper to the skill and stir.
Mix 1 cup of broth with the tapioca starch to create a slurry. Pour the broth into the skillet, along with the tomato paste and Worcestershire sauce, and stir. Cook for about 5 minutes or until the sauce thickens, stirring occasionally.
Add the thawed peas (drain any excess moisture) to the meat filling and stir.

Assembling the Pie

Transfer the meat mixture into a casserole dish (9x9, 7x11, or similar volume dishes will work well). Spread evenly.
Top with the mashed potato topping and spread using a rubber spatula until the top is fully covered and is even throughout.
Place the shepherd's pie in the oven and bake for 20-25 minutes. Remove from the oven and allow to cool for about 10 minutes before serving. Top with additional butter or fresh herbs if desired.

Notes

Scroll up for ingredient notes, possible substitutions, and additional information.

You can opt to peel the potatoes with a veggie peeler before chopping and boiling. I find it easier to peel them after boiling because the skin comes off very easily, but this is a preference thing and either way will work.

Using an electric mixer (stand or handheld) is a great way to achieve super smooth mashed potatoes. Be careful not to overmix or they can become a whipped texture rather than mashed.

If the potatoes are a little too stiff, you can add more broth or butter. To avoid adding too much, add 1 tablespoon at a time.

If you let your potatoes cool too long before peeling, heat your broth in the microwave before mixing it in to help melt the butter.

Taste the meat mixture and the mashed potatoes before assembling the pie to ensure they are seasoned to your liking.

If you're sensitive to salt, salt the meat mixture to taste. One teaspoon per pound of meat is pretty standard, but we add a little extra salt from ingredients like Worcestershire sauce and beef broth.

Nutrition