Gluten Free Shepherd’s Pie
This Gluten Free Shepherd’s Pie is an easy to make, hearty and flavorful comfort food recipe. It’s perfect for a cozy weeknight dinner or meal prep recipe and I promise you won’t tell it’s gluten free!
It’s cozy food season and this gluten free Shepherd’s Pie is on repeat lately. This recipe is easy to make, hearty, flavorful and makes for a great meal prep recipe. It has ground beef and veggies that are cooked in a sauce, topped with mashed potatoes and baked until warm and crisp on top. You could also top it with my mashed sweet potatoes instead of regular potatoes!
This recipe is dairy free friendly, hearty but healthy and a totally crowd pleasing recipe. If you love this recipe, try my crustless chicken pot pie or gluten free hamburger helper.
Why you’ll love this recipe
- High protein
- Easy to make
- Packed with flavor
- Perfect for meal prep
How to make gluten free Shepherd’s Pie
Preheat the oven to 400 Fahrenheit. Heat a large pan or dutch oven with the oil over medium heat.
Add in the diced onion and saute for about 5-7 minutes or until it begins to look translucent. Add in the ground beef and saute until mostly cooked through.
Stir in the garlic and saute for an additional 1 minute. Add in the worcestershire sauce, tomato paste all spices, salt and pepper. Saute for 1-2 minutes. Mix in the flour until no clumps remain.
Add in the broth, corn, peas and carrots. If you can’t find frozen peas and carrots together, just use 1/2 cup of frozen peas and 1/2 cup frozen carrots. Saute over low heat for about 10 minutes to let the flavors blend and the sauce thicken.
Transfer to a casserole dish (a 9×9 or similar size will work) and top with the mashed potatoes. I like to fluff with a fork so you end up with some golden brown bits when it bakes.
Bake for 20-25 minutes or until lightly golden brown on top. Let cool for about 10 minutes. Top with chopped chives, parsley and enjoy! Try my gluten free chicken pot pie next!
Key ingredients
Ground beef. Gluten free shepherd’s pie traditionally uses ground beef, which is what I used here, but you can easily swap for ground chicken or turkey with no problem.
Onion/garlic. I add these to pretty much all savory recipes. You can use white or yellow onion here.
Veggies. Peas, corn and carrots are used in shepherds pie, but you are welcome to add in some others if you want! Chopped bell peppers or some finely diced broccoli would be good.
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Herbs. Rosemary, thyme and parsley add a ton of flavor here. I used dried herbs in the dish itself, but like to garnish and serve with some fresh parsley.
Broth. I used beef broth since I used ground beef, but any kind of broth works. I suggest low sodium, but if you only have regular, cut back on the salt by about half.
Worcestershire sauce. I have subbed for tamari with no problem.
Mashed potatoes. Shepherd’s pie is topped with mashed potatoes. You can use store bought, or my healthy mashed potatoes.
Serving suggestions
I love to serve this gluten free shepherd’s pie as a whole meal on it’s own because it has protien from the beef, veggies and carbs from the potatoes. However, if you want to spruce it up, I suggest serving with some extra veggies on the side. I love my air fryer brussels sprouts or carrots.
How to store
This gluten free shepherd’s pie will keep in the fridge for 3-5 days or in the freezer for up to 2 months.
Be sure to let it cool completely, then just wrap the dish in foil and place in the fridge. To freeze, I suggest transferring to a freezer safe container before storing.
Frequently asked questions
What flour is best?
Traditionally, you would use regular all purpose flour, but for this gluten free shepherd’s pie, we’ll use gluten free all purpose flour. I used Bob’s Red Mill, but anything will work here!
Does shepherd’s pie have cheese?
Some recipes will top the mashed potatoes with cheese, but you certainly don’t have to. A little parmesan will brown the potatoes a bit more which I love, but you can also add a sprinkle of cheddar cheese.
Can I make it ahead of time?
Yes! Make the recipe just as usual, add everything to the baking dish, then cover and store in the fridge until you’re ready to bake. You can keep it in the fridge for up to 2 days.
Try these dinner recipes next!
- Gluten Free Meatballs
- Air Fryer Turkey Burgers
- Chicken Bolognese
- Gluten Free Chicken Parmesan
- Gluten Free Beef Bolognese
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Gluten Free Shepherd’s Pie
by: claire cary
Ingredients
- 2 tablespoons olive oil or butter
- 1 cup diced yellow onion
- 1 pound ground beef
- 1 tablespoon minced garlic
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato paste
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons gluten free all purpose flour
- ¾ cup low sodium beef broth
- ½ cup frozen corn
- 1 cup frozen peas and carrots
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 400 Fahrenheit.
- Heat a large pan or dutch oven with the oil over medium heat.
- Add in the diced onion and saute for about 5-7 minutes or until it begins to look translucent.
- Add in the ground beef and saute until mostly cooked through.
- Stir in the garlic and saute for an additional 1 minute.
- Add in the worcestershire sauce, tomato paste, all spices, salt and pepper.
- Saute for 1-2 minutes.
- Mix in the flour until no clumps remain.
- Add in the broth, corn, peas and carrots. If you can’t find frozen peas and carrots together, just use 1/2 cup of frozen peas and 1/2 cup frozen carrots.
- Saute over low heat for about 10 minutes to let the flavors blend and the sauce thicken.
- Transfer to a casserole dish (a 9×9 or similar size will work) and top with the mashed potatoes.
- I like to fluff with a fork so you end up with some golden brown bits when it bakes.
- Bake for 20-25 minutes or until lightly golden brown on top. Let cool for about 10 minutes.
- Top with chopped chives, parsley and enjoy!
Notes
Comments
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Hello I love this recipe. Simple and delicious. However it’s incorrect that beef is used traditionally for gluten-free shepherds pie… Lamb is actually used traditionally for both gluten and gluten-free shepherds pie. This would be called a cottage pie. Cheers.
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Just as an FYI – from the internet
Lea & Perrins Worcestershire Sauce contains the following ingredients: distilled white vinegar, molasses, sugar, water, salt, anchovies, onions, garlic, cloves, tamarind extract, natural flavorings, and chili pepper extract.
The sauce also includes malt vinegar in some versions, particularly in the UK and Canadian formulations, while the US version uses spirit vinegar.
The original recipe, based on a 19th-century list found in 2009, included vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and other ingredients such as cloves, soy sauce, lemons, pickles, and peppers.
The product is not gluten-free due to the presence of barley in malt vinegar.
It is also not suitable for vegetarians or vegans due to the anchovy content, though some brands offer anchovy-free alternatives.
The sauce is halal certified in certain markets.-
Just make sure to buy the Lea & Perrins which is labeled gluten free. As stated some are not labeled as such and should be avoided if you cannot have gluten.
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How did you make the mashed potatoes?
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I used the recipe on my site (just search!), but you can also use store bought.
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Can I make ahead and freeze? What would be the best way to reheat?
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Yes! Reheat in the oven until warm through the center.
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If you use store bought mashed potatoes, dip you cook them before spreading on meat mixture?
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Store bought mashed potatoes are already cooked, but there’s no need to heat them up! You can just add them right on top.
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I made this tonight for dinner and my whole family loved it! My son has celiacs and I love finding new gluten free recipes, especially ones he is excited about. Followed the recipe exactly, but added some diced tomatoes. Will definitely make again!
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So glad you loved it! Thanks, Emily!
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My husband is gluten and dairy free and this is something we both absolutely love. Super easy and delicious! I use ground lamb instead of beef! And it always comes out perfect.
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Love that! Thanks, Brian!
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