BEST Gluten-Free Shepherd’s Pie

A portStore any leftovers in an airtight container for up to three days in the fridge. This dish can also be made in advance. Assemble the pie as directed and then refrigerate until ready to bake. The shepherd's pie can be assembled up to 2 day before baking.ion of shepherd's pie on a plate

Meaningful Eats

BEST Gluten-Free Shepherd’s Pie

8 people

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!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 55

Cook Time 40

Total Time 1 35

Author Erin Collins

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 9x13 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!

Notes

Dairy-Free: Use non-dairy milk and vegan cheese. I like Violife vegan cheese. Make sure the dairy-free milk is unsweetened!

To Make-Ahead: Assemble as directed then refrigerate until 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 individual 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.

Nutrition