Gluten-Free Shepherd’s Pie
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free shepherd’s pie. Jump to the recipe card below for the exact measurements.
Ingredients set on the counter for the meat and vegetable layer of shepherd’s pie
Ground meat: You can use any combination of ground beef, turkey, or sausage. I like to use 1 lb. turkey and 1 lb. beef. Use 1 lb. of ground lamb to turn this recipe into a cottage pie!
Gluten–free flour: The gluten-free flour thickens the consistency of the meat filling. Both Bob’s Red Mill and King Arthur Flour Flour are good choices for this recipe.
Tomato paste: The concentrated tomato flavor is essential in a shepherd’s pie!
Worcestershire sauce: A dash of Worcestershire sauce adds that savory complexity that makes this dish so satisfying! Check out this article on is Worcestershire sauce gluten-free!
Vegetables: I use frozen corn and peas plus fresh carrots, but frozen carrots work too!
Ingredients laid on the counter for the potato layer of shepherd’s pie
Russet potatoes: You can use any type of potato. I love the way Russet potatoes become light and fluffy when mashed.
Sharp cheddar cheese: Sharp cheddar is added to the potato layer and the top of the dish for creaminess and extra flavor. Vegan cheese works for a dairy-free option.
Milk: To make the mashed potatoes dairy-free, you can use any non-dairy milk as long as it is unsweetened!
Egg yolk: Egg yolk acts as a binder for the mashed potato layer and boosts the flavor.
How to Make Gluten-Free Shepherd’s Pie
Here’s an overview of how to make this shepherd’s pie. You can jump to the recipe for the full instructions!
Make the Mashed Potatoes
Photo instructions to peel, cut, cook potatoes then add ingredients and mash.
Prep work: Before step 1, preheat the oven to 375°F and lightly grease a 9×13 pan.
Cook the potatoes: Peel and cut into 1-inch cubes. Pop them into a saucepan and cover with 1-2 inches of water then bring to a boil. Once it’s boiling, cover and reduce to a simmer until the potatoes are tender and easily pierced with a fork.
Mash the potatoes: Drain the potatoes then return them to the pot. Add the butter, milk, parmesan cheese, sharp cheddar cheese, salt, pepper, and garlic powder. Mash with a potato masher then mix until smooth. Stir in the egg yolk until well-combined. Set mashed potatoes to the side until you’re ready to assemble the dish.
Make the Meat Filling
Photo instructions to cook meat in skillet, drain grease, add gluten-free flour, cook more.
Heat a large skillet: Add the ground meat, diced onion, and carrots to the skillet and cook over medium-high heat for 10-15 minutes. As it cooks, break the meat up into small pieces until it’s fully cooked through. Drain off any excess grease.
In the skillet: Add the meat back after draining and sprinkle the gluten-free flour on top. Cook over medium to medium-high heat for a minute or so, stirring constantly.
Photo instructions to add sauces to meat and cook then add veggies and cook.
Add sauces and spices: Stir in the tomato paste, stock, Worcestershire sauce, oregano, thyme, and rosemary. Bring the mixture to a gentle simmer and continue to cook for 10 minutes.
Add the veggies: Stir in the corn and peas. Continue to cook the mixture for another 2-3 minutes until heated through.
Photo instructions to add meat filling then potato layer to casserole dish and bake.
In the casserole dish: Add the meat filling to the prepared dish. Let each layer cool before assembling the pie to make sure the layers stay separated while baking!
Layer and bake: Spread the mashed potatoes evenly over the meat filling. Make sure it covers all the way to the edges of the pan. Bake for 30 minutes.
Photo instructions to top with cheese and bake then let sit 10 minutes before eating.
Top with cheese: Add the remaining cup of cheddar cheese on top of the mashed potatoes. Bake for another 10-15 minutes until golden brown and bubbly.
Serve: Let it sit for 10 minutes before serving. Enjoy!
