This gluten-free shepherd's pie is a hearty meal perfect for St. Patrick's Day!
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Dylan is a huge fan of shepherd's pie. I had never had it up until a few years ago, but you can't go wrong with mashed potatoes, right?
After making the recipe a number of times from the Food Network and adapting it to my liking, I decided it was time to share the version I've perfected here on the blog. This recipe can easily be made dairy free in addition to being gluten-free!
Ingredients You Will Need
-Russet Potatoes: The base of our potato topping for the pie.
-Sour Cream: To make the potatoes extra creamy and add a little tangy flavor.
-Butter: Butter makes everything better. Duh.
-Salt & Pepper: Basic seasonings, to make sure everything tastes good!
-Oil of choice: To sauté your vegetables. I use vegetable oil.
-Carrots & Onion: The base of our veggie mix. You can use whatever type of onions you prefer, but I usually do yellow or sweet onions.
-Garlic: Because it's delicious.
-Ground Beef: This is the meat for the Shepherd's Pie. You can also use ground lamb, or even ground turkey.
-Gluten-Free Flour Blend: I use Cup4Cup as it's my go to for thickening sauces and stews. It contains cornstarch, which helps. You can use another GF flour blend if you prefer.
-Tomato paste: For thickness and flavor to the sauce.
-Chicken broth: To thicken the sauce. Make sure it's gluten-free - I use Swanson.
-Worcestershire sauce: I use Lea and Perrins, which is gluten-free.
-Dried rosemary & thyme: These are the herbs we will use in the pie filling.
-Frozen or fresh peas & corn: The other veggies going into the pie. You can add additional vegetables if you prefer!
Can I Make This Shepherd's Pie Dairy-Free?
You can definitely make this shepherd's pie dairy-free or lactose-free. Make sure to use dairy-free products for the butter and sour cream, and to use a gluten-free flour blend. The gluten-free flour blend I recommend and use is Cup4Cup Multipurpose Flour, which is great for thickening soups, stews, and casseroles (like this homemade macaroni and cheese!). But please be aware it does contain milk powder, so it is not dairy-free. You can substitute whatever gluten-free flour blend you prefer.
How To Make Gluten-Free Shepherd's Pie
The process for making shepherd's pie is very easy.
You'll make the potato mixture first, and mash it so it's ready for your topping. After that it's just browning the meat and cooking the vegetables on the stovetop while adding in the spices and other ingredients to thicken.
Then you pour the beef and veggie mixture into a pan and top with the mashed potatoes. It bakes for 25 minutes until lightly golden brown. Yum!
How To Store Gluten-Free Shepherd's Pie
Shepherd's pie should be stored covered in the refrigerator and will keep for 2-3 days. Just reheat in the microwave an individual serving, or you can put it the oven covered at 350 to heat through again for 10-15 minutes.
I always think this gluten-free shepherd's pie will last for leftovers in our home, but it doesn't happen! It's such a tasty, comfort food type of meal that I hope you enjoy.
Looking for more gluten-free St. Patrick's Day Recipes?
Make this hearty beef stew with vegetables - super cozy and tasty! Try it with a side of homemade garlic bread.
Try this creamy potato leak soup - without the dairy! You won't be able to tell it uses coconut milk to thicken, and not heavy cream.
Bake a batch of this yummy soda bread - it's a family recipe, and a favorite by many readers.
Discover all 100+ gluten-free recipes on the blog right here.
Here's the full recipe for this shepherd's pie!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Shepherd's Pie Recipe
Gluten-Free Shepherd's Pie
Recipe Adapted From Food Network
Ingredients
For the potatoes
- 1 ½ pounds russet potatoes
- ¼ cup sour cream (use lactose free if needed)
- 2-3 tablespoons unsalted butter (use dairy-free if needed)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the meat mixture
- 2 tablespoons oil of choice
- 1 cup finely chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 ½ pounds lean ground beef (I use 90% or higher)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons gluten-free all-purpose flour blend (I use Cup4Cup)
- 2 teaspoons tomato paste
- 1 cup gluten-free chicken broth
- 1 teaspoon gluten-free Worcestershire sauce
- ½ teaspoon dried chopped rosemary
- ½ teaspoon dried thyme
- ½ cup fresh or frozen corn kernels
- ½ cup fresh or frozen peas
Instructions
First, prepare the potatoes. Peel the potatoes and cut into a ½ inch dice. Then, place them in a medium sauce pan and cover them with cold water (just until they are covered and submerged). Put the cover on the pot and place over high heat and bring to a boil. Once it boils, take the top off, lower the heat to medium low, and simmer until potatoes are fork tender, about 10-15 minutes. Drain the potatoes and then return to the saucepan. Add the sour cream, butter, salt, and pepper, and mash until smooth. Optional: you can even add in shredded cheddar cheese if you like.
Once the potatoes are done, preheat the oven to 400 degrees F.
While the potatoes are cooking on the stove, add the oil to a large frying pan over medium high heat. Once the oil shimmers, add the onion and carrots. Saute for 3-4 minutes, stirring often. Then add the garlic and stir to combine for about a minute. Then add the ground beef, kosher salt, and pepper and cook until the meat is browned. Drain the fat and return the mixture to the pan.
Sprinkle the ground beef with the gluten-free flour and stir to combine for one minute. Then add the tomato paste, chicken broth, Worcestershire sauce, dried rosemary and thyme, and stir. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for 10-12 minutes or until the sauce slightly thickens.
Finally, add the corn and peas to the beef mixture and spread everything into an 11 by 7-inch glass baking dish. Put the mashed potatoes on top and spread into an even layer, making sure to create a seal in the corners and edges with a rubber spatula. Place the dish on a parchment lined baking sheet or jelly roll pan and bake for 25 minutes, or until the potatoes just start to brown. Remove to a cooling rack and cool for 15 minutes before serving. Enjoy!
Notes
Storage: Shepherd's pie should be stored covered in the refrigerator and will keep for 2-3 days. Just reheat in the microwave for individual servings or reheat the entire tray in the oven at 350 degrees Fahrenheit for 10-15 minutes, covered.
Dairy-Free: You can make this recipe dairy free by using dairy-free products such as sour cream and butter, and a gluten and dairy-free flour blend. Please be aware Cup4Cup Multipurpose Flour contains milk powder.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 444Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 508mgCarbohydrates 30gFiber 4gSugar 5gProtein 32g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like shepherd's pie?
What's your favorite St. Patrick's Day recipe?
Tell me in the comments below!
Keveney says
I absolutely LOVE this recipe. I live abroad (where it’s hot) and honestly it doesn’t matter what the weather is…hot or cold..this Shepherd’s Pie is amazing- pure comfort food! I even made it for my dad (who is not gluten free) and he loved it. Jen describes how to make it so perfectly- the recipe is really easy to follow. And did I mention how yum it is?! It’s definitely turned into one of my go to recipes.
Jennifer Fitzpatrick says
YAY! Thank you, Keveney, for this lovely review! SO glad to hear you love the Shepherd's Pie!