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–+ servings

Gluten-Free Shepherd's Pie

A hearty and delicious gluten-free shepherd's pie recipe made with ground meat, mixed vegetables, and creamy mashed potatoes.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Filling
  • 1 pound ground beef or lamb
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 cups mashed potatoes (prepared from about 2 pounds of potatoes)
  • 1/2 cup shredded cheddar cheese (optional)
  • 2 tablespoons olive oil

Equipment

  • Large Skillet
  • 9x13-inch Baking Dish
  • large pot

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and cook for 1 minute.
  2. Add ground beef or lamb to the skillet, breaking it apart as it cooks. Brown for 7-10 minutes, then drain excess fat.
  3. Stir in mixed vegetables, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and season with salt and pepper. Cook for an additional 5 minutes until vegetables are tender.
  4. Peel and chop potatoes, then boil in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth.
  5. Preheat oven to 400°F. Spread the meat and vegetable filling in a 9x13-inch baking dish. Top with mashed potatoes and sprinkle with cheddar cheese if desired.
  6. Bake for 25-30 minutes until the top is golden brown and filling is bubbling. Let cool for 5 minutes before serving.

Nutrition

Calories: 350kcalProtein: 20gSodium: 600mg

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