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!
Here's what you'll need to make gluten-free shepherd's pie:
-russet potatoes
-sour cream
-butter
-salt & pepper
-oil of choice
-carrots
-onion
-garlic
-ground beef
-gluten-free flour blend
-tomato paste
-Chicken broth (make sure it's gluten-free)
-Worcestershire sauce (make sure it's gluten-free)
-dried rosemary & thyme
-frozen or fresh peas & corn
Dairy-Free Shepherd's Pie
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.
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!
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 this creamy potato leak soup - without the dairy!
Bake a batch of this yummy soda bread - it's a family recipe too!
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 review! 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.
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!
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