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Gluten Free Shepherd’s Pie Recipe

Gluten Free Shepherd’s Pie Recipe – How to make Shepherd’s Pie gluten-free & dairy-free. Ingredients & EASY to follow instructions on how to make this simple favorite. Ingredients include ground lamb or ground beef, onion, carrots, peas, corn, tomato paste, mashed potatoes.

It’s an easy fix for a ground lamb dish or a ground beef dish that adds some variety to the same old burgers and tacos options. Here’s a version of Shepherd’s Pie that worked well with my family. This version is gluten and dairy free…feel free to top with your favorite cheese if you don’t need a dairy free version.

Gluten Free Shepherd’s Pie Recipe Ingredients

  • 1 tablespoon oil
  • 1/3 cup white onion, diced
  • 1/3 cup carrots, diced
  • 2 cloves garlic, minced
  • 1 pound minced lamb or ground beef
  • 1 1/2 tablespoons flour or gluten free flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth or beef bone broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • dashes of rosemary and thyme
  • 1/2 cup frozen peas
  • 1/3 cup corn
  • 1 1/2 pounds potato, cut into chunks
  • butter or dairy free Earth Balance “butter”

Gluten Free Shepherd’s Pie Recipe Directions / How to Make Shepherd’s Pie
In a large heavy pot add the oil on medium heat. Once hot, add in the onion and carrots. Occasionally stirring until they begin to soften, about 3 minutes. Add in the garlic and stir until fragrant, about another minute. Add in ground beef and using a wooden spoon, break up the beef into small pieces as it cooks all the way through. Once cooked, sprinkle flour/gluten free flour over top and mix until combined.

Add in tomato paste, broth, and Worcestershire sauce. Mix until the tomato paste is well incorporated.

Add in salt, pepper, rosemary, and thyme. Let simmer on the lowest heat setting partially covered while you make the mashed potato topping.

Preheat oven to 400 degrees.

For the potatoes, peel and cut them into about 1-2 inch cubes, or leave skin on if you prefer. Place in a large pot and cover with water. Bring to a boil and then lower heat a little to let them simmer until a fork easily pokes through them, about 15 minutes. Drain the potatoes and add in butter/dairy free butter and seasoning (I use salt, garlic powder, and black pepper). Whip them up until there are no clumps.

Uncover the beef filling and increase heat a little bit (still keeping it on low). Add in frozen peas and corn. Stir until heated through.

Transfer beef filling to a heat safe dish if it’s not already in one. Spread out the filling evenly and then top with the mashed potatoes evenly spread.

OAKLAND COUNTY MOMS RECIPES

Bake for 20 minutes. Let cool for 2-3 minutes before serving. Enjoy this Gluten Free Shepherd’s Pie Recipe

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