Erin’s Recipe Rundown
Texture: Creamy mashed potatoes and tender meat filling.
Taste: Cheesy, savory goodness.
Ease: An easy, customizable dinner that you can easily make ahead of time!
Top Tips: Swap chicken stock for vegetable broth, use sweet potatoes instead of russets, try ground turkey instead of ground beef — this recipe is versatile!
Recommended GF Flour: A little gluten-free flour is used as a thickener. I prefer to use a high-quality flour like King Arthur or Bob’s Red Mill Flour.
Would I make these again? Yes! I love how it can be tailored to what I have on hand. It’s a hearty dinner the whole family loves.
xoxo erin
This post was originally published in June 2022. It was updated with new photos and instructions in September 2024.
Shepherd’s pie is the ultimate comfort food! It’s creamy, hearty, flavorful, and a well-balanced meal in one dish. Bonus: this version is gluten-free, but no one will ever know!
Gluten-free shepherd’s pie is one of those dishes that’s perfect for a cold day or when taking a meal to a loved one. Like this gluten-free lasagna, it’s a complete meal layered into one convenient package!
Between the creamy, custardy layer of mashed potatoes, the savory ground meat, and the buttery vegetables, all of the textures and flavors make it so satisfying and filling!
Featured Comment
From Sylvia: “DELICIOUS!!!!! Great flavour and fast and easy to make! Thank you for the recipe it’s a keeper!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Shepherd’s Pie
- Make-Ahead/Storage/Freezing Instructions
- Is shepherd’s pie gluten-free?
- Is Worcestershire sauce gluten-free?
- Can this gluten-free shepherd’s pie be made dairy-free?
- What can I serve with the gluten-free shepherd’s pie?
- More Gluten-Free Comfort Food
- BEST Gluten-Free Shepherd’s Pie Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free shepherd’s pie. Jump to the recipe card below for the exact measurements.
- Ground meat: You can use any combination of ground beef, turkey, or sausage. I like to use 1 lb. turkey and 1 lb. beef. Use 1 lb. of ground lamb to turn this recipe into a cottage pie!
- Gluten-free flour: The gluten-free flour thickens the consistency of the meat filling. Both Bob’s Red Mill and King Arthur Flour Flour are good choices for this recipe.
- Tomato paste: The concentrated tomato flavor is essential in a shepherd’s pie!
- Worcestershire sauce: A dash of Worcestershire sauce adds that savory complexity that makes this dish so satisfying! Check out this article on is Worcestershire sauce gluten-free!
- Vegetables: I use frozen corn and peas plus fresh carrots, but frozen carrots work too!
- Russet potatoes: You can use any type of potato. I love the way Russet potatoes become light and fluffy when mashed.
- Sharp cheddar cheese: Sharp cheddar is added to the potato layer and the top of the dish for creaminess and extra flavor. Vegan cheese works for a dairy-free option.
- Milk: To make the mashed potatoes dairy-free, you can use any non-dairy milk as long as it is unsweetened!
- Egg yolk: Egg yolk acts as a binder for the mashed potato layer and boosts the flavor.
How to Make Gluten-Free Shepherd’s Pie
Here’s an overview of how to make this shepherd’s pie. You can jump to the recipe for the full instructions!
Make the Mashed Potatoes
- Prep work: Before step 1, preheat the oven to 375°F and lightly grease a 9×13 pan.
- Cook the potatoes: Peel and cut into 1-inch cubes. Pop them into a saucepan and cover with 1-2 inches of water then bring to a boil. Once it’s boiling, cover and reduce to a simmer until the potatoes are tender and easily pierced with a fork.
- Mash the potatoes: Drain the potatoes then return them to the pot. Add the butter, milk, parmesan cheese, sharp cheddar cheese, salt, pepper, and garlic powder. Mash with a potato masher then mix until smooth. Stir in the egg yolk until well-combined. Set mashed potatoes to the side until you’re ready to assemble the dish.
Make the Meat Filling
- Heat a large skillet: Add the ground meat, diced onion, and carrots to the skillet and cook over medium-high heat for 10-15 minutes. As it cooks, break the meat up into small pieces until it’s fully cooked through. Drain off any excess grease.
- In the skillet: Add the meat back after draining and sprinkle the gluten-free flour on top. Cook over medium to medium-high heat for a minute or so, stirring constantly.
- Add sauces and spices: Stir in the tomato paste, stock, Worcestershire sauce, oregano, thyme, and rosemary. Bring the mixture to a gentle simmer and continue to cook for 10 minutes.
- Add the veggies: Stir in the corn and peas. Continue to cook the mixture for another 2-3 minutes until heated through.
- In the casserole dish: Add the meat filling to the prepared dish. Let each layer cool before assembling the pie to make sure the layers stay separated while baking!
- Layer and bake: Spread the mashed potatoes evenly over the meat filling. Make sure it covers all the way to the edges of the pan. Bake for 30 minutes.
- Top with cheese: Add the remaining cup of cheddar cheese on top of the mashed potatoes. Bake for another 10-15 minutes until golden brown and bubbly.
- Serve: Let it sit for 10 minutes before serving. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This shepherd’s pie can definitely be made in advance! Assemble as directed then refrigerate until you’re ready to bake. It can be assembled up to 2 days before baking.
To Store: Store leftovers in an airtight container and refrigerate for up to 3 days.
To Freeze: Cool completely and store in an airtight container, either as a whole or in smaller meal-sized portions. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat.
To Reheat: Place in oven-safe dish, cover with foil to protect top, and bake in oven on 375°F for 20-30 minutes, or until heated through. If reheating individual portions, it may only need 15-20 minutes. You can also microwave it, covered, on medium power for 5-10 minutes, or until heated through.
Is shepherd’s pie gluten-free?
A traditional shepherd’s pie recipe is thickened with flour, meaning it is not gluten-free. This recipe uses gluten-free flour as a thickener, making it gluten-free!
Is Worcestershire sauce gluten-free?
In the U.S., most Worcestershire sauce is made without malt vinegar and is considered gluten-free. This isn’t always the case in other countries. Check the label to be sure!
Can this gluten-free shepherd’s pie be made dairy-free?
In the mashed potatoes, use unsweetened dairy-free milk and vegan cheese. You can top the dish with vegan cheese too. I like to use Violife vegan cheese for this dairy-free version!
What can I serve with the gluten-free shepherd’s pie?
This recipe is an all-in-one dish that can be served alone. If you want to add a side, try a green salad or a loaf of gluten-free bread!
More Gluten-Free Comfort Food
- Gluten-Free Meatloaf
- Gluten-Free Beef Stroganoff
- Sirloin Tip Roast
- Gluten-Free Beef Stew
- Gluten-Free Mac and Cheese
- Gluten-Free Chicken Pot Pie
- Gluten-Free Meatballs
BEST Gluten-Free Shepherd’s Pie
Ingredients
For the Potato Layer:
- 2 pounds russet potatoes about 3 medium-size potatoes
- 2 tablespoons butter
- ½ cup (120ml) milk of choice plus more if needed
- ½ cup (20g) grated Parmesan cheese
- ½ cup (113g) shredded sharp cheddar cheese
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 egg yolk
Meat Filling:
- 2 pounds ground meat beef, turkey, or sausage (Or any combination! I usually do 1lb turkey and 1lb beef)
- 1 large onion chopped
- 2 large carrots chopped small (about 1 cup)
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons gluten-free measure-for-measure flour
- 1 tablespoon tomato paste
- 1 1/2 cups (360ml) chicken stock or low sodium beef stock
- 1 teaspoon worcestershire sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ½ cup (113g) frozen corn kernels
- ½ cup (113g) frozen peas
- 1 cup (226g) shredded sharp cheddar cheese
Instructions
Make the Mashed Potatoes:
- Preheat the oven to 375F. Lightly grease a 9×13 pan.
- Peel the potatoes and cut into 1-inch cubes. Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Bring to a boil then cover and reduce to a simmer. Simmer the potatoes until they are tender and can be easily pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter, milk, parmesan cheese, sharp cheddar cheese, salt, pepper and garlic powder. Mash the potatoes and mix together until totally smooth. Stir in the egg yolk until evenly combined.
Make the Meat Filling:
- Heat a large skillet over medium-high heat. Add the ground meat, onion and carrots. Cook for 10-15 minutes, breaking up the meat into small pieces until the meat has fully cooked through. Drain off an excess grease from the meat mixture. Add the garlic and cook for another minute.
- Add the meat back to the skillet and sprinkle the gluten-free flour over the meat. Cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, stock, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.
- Stir in the corn and pea and continue to cook for another 2-3 minutes until heated through.
- Pour the meat filling into the prepared pan. Spread the mashed potatoes evenly over the meat filling all the way to the edges of the pan. Bake for 30 minutes.
- Top with the remaining 1 cup cheddar cheese and bake for another 10-15 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!
This was my first time ever trying Shepard’s pie and it was soooo good!! It did take me a lot longer than the 40 minutes though. Maybe closer to 2 hours or so. This was a huge hit at our house and I am planning to make a couple batches of it to freeze as we prepare for baby number two 🙂 I am looking forward to having some of this this winter as we are in the newborn era.
We’re so pleased to hear how much your family loved the recipe and that you enjoyed it enough to prep more for your newborn era! Thank you for such great feedback, Kayla!
Best shepard’s pie IN THE WORLD, hands down (ratings from my family of 7, 3 of whom are celiac). Thank you Erin for yet another awesome GF recipe. Your sandwich bread is life-changing for my celiac family members.
Loved this! Favourite shepherds pie recipe.
Yay! We’re so glad you loved the recipe, Megan! Thank you for taking the time to share your positive review!
this was good. It took 2 1/2 hours though.
We’re so happy you enjoyed the shepherd’s pie, Angela! Thank you for your feedback.
Also took me 2 & 1/2 hours but the recipe is fantastic.
Hi Ryan, we’re glad you enjoyed the recipe! Thank you for taking the time to share your experience with us!
DELICIOUS!!!!! Great flavour and fast and easy to make! Thank you for the recipe it’s a keeper!
When is 2 cloves garlic minced in ingredients added to the meat filling area.
Good catch, Andy! We’ve updated the recipe so that it says when to add the garlic. Thanks for your help and we hope you enjoy the recipe!
Best Shepard’s Pie recipe ever – GF or otherwise
I’m so glad you enjoyed it! 🙂
This recipe is fantastic. Huge hit, a lot of flavor, satisfying texture, and I will definitely be making this again.
I’m so glad it turned out for you! Thanks for the comment 🙂
Excellent! I made it on a cooler day in GA and it was a warm and cozy feeling while eating.
I took a short cut and used Bob Evans, Gluten Free, mashed potaotes. Since standing on feet for cooking can be painful this saved me time on my feet and tasted delicous. Although not as nutritious as this recipe it did not effect the favor at all.
Great combinations of favors!
That’s a great shortcut idea! I’m glad you enjoyed it. Thanks for the comment!
Excellent comfort food meal! I did not add the egg yolk to the potato mixture, and it still turned out great. Also, it is a very economical meal to make with LOTS of leftovers.