Shepherd’s Pie

There’s something comforting about a warm, hearty casserole filled with meat, veggies, and potatoes.  Here’s my gluten-free version of an all-American classic:  Shepherd’s Pie.

Gluten-Free Shepherd’s Pie


Mashed Potato Crust:

  • 2.5 pounds Yukon Gold potatoes, peeled and quartered
  • 3 tbsp butter or dairy-free butter substitute
  • 1/4 unsweetened almond milk
  • 1 cup Manchego cheese, grated
  • Kosher salt & fresh ground pepper to taste

Meat Filling:

  • 2 tbsp extra virgin olive oil
  • 2 carrots, peeled & diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper
  • 1-2 ground sirloin
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 1 tbsp hot sauce, optional


Bring a large pot of salted water to boil and add potatoes.  Cover and cook until soft, about 20 minutes.  Drain potatoes, return to pot, and mash until smooth.  Remove potatoes from heat and when steam has subsided add in butter, milk, cheese, salt and pepper.  Set aside.

Heat oil in large skillet over medium-high heat.  Add carrots, onions, garlic, salt and pepper and cook for 5 minutes, stirring often.  Add tomato paste and ground sirloin.  Cook until meat is no longer pink.  Add beef stock, Worcestershire sauce, and hot sauce (if using), increase temperature to high and cook for an additional 5 minutes.  When most liquid has evaporated stir in frozen peas.

Preheat broiler.  Transfer meat filling to casserole dish and top with mashed potatoes.  Place under broiler for 5 minutes or until the top is nicely browned.

Note:  To create peaks in the mashed potato crust - first rake the potatoes lengthwise with a fork.  Then rake crosswise to form small peaks.  For a great casserole dish try one of my favorites: Corningware French White III Oval Casserole with Glass Cover, 1.5-Quart on

Want to try your hand at another gluten-free casserole?  Try my Meat Lasagna or Enchilada Lasagna!



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