Gluten Free Shepherd's Pie
This gluten free shepherd's pie recipe turns a classic comfort food into something everyone at the table can enjoy, no matter their dietary needs. Underneath the fluffy mashed potato topping is a rich, savory filling of tender ground lamb (or beef), sweet carrots, peas, and a deeply flavored gravy thickened without a trace of wheat. It bakes up golden and bubbly, and it tastes just as hearty and satisfying as the original.
Equipment
- Large oven-safe skillet or Dutch oven
- 9x13-inch baking dish if not baking directly in your skillet
- Large pot for boiling potatoes
- Potato ricer or masher
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds ground lamb 680g, or ground beef
- 1 medium yellow onion about 1 cup or 150g, finely chopped
- 2 carrots about 1 cup or 130g, peeled and diced
- 2 celery stalks about 1 cup or 100g, diced
- 3 cloves garlic minced
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons tomato paste
- 1 ¼ cups beef broth 300ml, gluten-free
- 1 tablespoon gluten-free Worcestershire sauce
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 cup frozen peas about 140g
- salt to taste
- black pepper to taste
- 2 ½ pounds russet potatoes about 1.1kg, peeled and cubed
- 4 tablespoons butter 56g
- ⅓ cup milk 80ml
- ½ cup sharp cheddar cheese about 55g, shredded, optional
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook 6-8 minutes until browned. Drain fat and set meat aside, leaving browned bits in pan.
- In the same skillet, cook onion, carrots, and celery for 5-6 minutes until softening. Add garlic and cook 30 seconds until fragrant.
- Sprinkle gluten-free flour over vegetables and stir for 1 minute. Stir in tomato paste, beef broth, and Worcestershire sauce, scraping up browned bits.
- Return lamb to skillet with rosemary and thyme. Simmer 8-10 minutes until thickened. Stir in frozen peas during last 2 minutes. Season with salt and pepper.
- While filling simmers, boil cubed potatoes in salted water for 15-18 minutes until fork-tender. Drain well and return to warm pot.
- Add butter and milk to drained potatoes. Mash until smooth and creamy. Stir in cheddar cheese if using, and season with salt and pepper to taste.
- Preheat oven to 400°F. Spread lamb filling evenly in skillet or 9x13-inch dish. Top with mashed potatoes in dollops, spread to cover completely, and drag ridges with a fork.
- Place on a baking sheet and bake 20-25 minutes until bubbly and golden brown. Let rest 10 minutes before serving.
Notes
- Double check that your broth and Worcestershire sauce are labeled gluten-free, since some brands sneak in wheat-based additives.
- Let the filling cool slightly before topping it with potatoes so the mash doesn't melt into the gravy.
- Rice or mash the potatoes while they're still hot for the smoothest texture.
- Don't skip resting the pie after baking, since it helps the layers hold their shape when sliced.
- Taste the filling before assembling and adjust the seasoning, since the potatoes will mellow the flavor once baked.
- To make ahead, assemble the filling and potato topping, then cover and refrigerate for up to 2 days before baking. Add about 5 extra minutes to the bake time since the dish will start out cold.
- This recipe freezes very well either before or after baking. Wrap it tightly and freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
- Cornstarch or arrowroot powder both work well as gluten-free thickeners. Use about half the amount you would use for regular flour, mixed with a splash of cold broth first.
- Swap the lamb for ground beef to make a gluten-free cottage pie, or use ground turkey for a leaner version. For a vegetarian version, swap the meat for lentils.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 24gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 75mgSodium: 480mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 20mgCalcium: 10mgIron: 15mg
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