Meaningful Eats
BEST Gluten-Free Shepherd’s Pie
8 people
Looking for a satisfying GLUTEN-FREE SHEPHERD'S PIE recipe the whole family will love? You've found it! Everyone always asks for this recipe!
Ingredients
For the Potato Layer:
- 2 pounds russet potatoes about 3 medium-size potatoes
- 2 tablespoons butter
- ½ cup milk plus more if needed
- ½ cup grated Parmesan cheese
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg yolk
Meat Filling:
- 2 pounds ground 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 salt
- ½ teaspoon black pepper
- 2 tablespoons gluten-free all purpose flour
- 1 tablespoon tomato paste
- 1 1/2 cups 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 frozen corn kernels
- ½ cup frozen peas
- 1 cup 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 beef, 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 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
MAKE IT DAIRY-FREE: Use non-dairy milk for the topping. I also like to use Violife vegan cheese in place of the cheeses.
STORAGE: Store any leftovers in an airtight container for up to three days in the fridge.
MAKE-AHEAD: 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.
Nutrition
Calories: 572kcal | Carbohydrates: 29g | Protein: 32g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 886mg | Potassium: 958mg | Fiber: 3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 12mg | Calcium: 277mg | Iron: 4mg