This Gluten Free Shepherd’s Pie is the perfect easy and comforting meal. This version is a gluten free twist on the classic British dish. It’s a meal that your whole family will love!

gluten free shepherds pie

Why You’ll Love This Dish

  • One Pan Meal. This meal comes together in a cast iron skillet that will easily go from stovetop to baking in the oven.
  • Easy. This Gluten Free Shepherd’s pie is something anyone can make, regardless of skill level.
  • Comforting. There is truly no dish more comforting that meat and potatoes. This British classic will warm you to your core.
  • Whole Family Will Love. This dish is truly a crowd favorite and is something the family will continue to request.
ingredients for shepherds pie

Ingredients & Substitutions

  • Organic Butter: To cook the lamb, onions, garlic, and rest of the veggies. It will also be used in the mashed potatoes.
  • Ground Lamb: Lamb is the meat used in traditional shepherds pie and the flavor is to die for. But if lamb isn’t your thing you can sub it for ground beef in this gluten free shepherd’s pie. I would choose between 75-85% beef to keep a similar fat content to the lamb.
  • Veggies: My favorite thing to do is sneak in whatever veggies I can to meals. For this I used carrots, brussels sprouts, and onion.
  • Garlic: I use fresh garlic and mince it myself. In a pinch, use garlic paste.
  • Beef Bone Broth: I always make my own broth (trust me it’s so easy to do) but you can also buy some at the store as well. You can use regular beef, chicken, or vegetable broth here. Or you can use chicken bone broth.
  • Fresh Herbs: Using fresh herbs adds vibrance to the dish. I added rosemary, parsley and thyme.
  • Tomato Paste: This adds an extra layer of umami.
  • Russet Potatoes: Cut into 2 inch pieces. Swap russet potatoes for yukon gold or sweet potatoes.
  • Whole Milk: Whole milk is so incredibly nutrient dense and is great for your hormones. Swap with almond or coconut milk for a dairy free option.

How To Make This

Step 1

Make the Mashed Potatoes. Preheat oven to 400 F. Peel and cut the potatoes into 1 inch pieces. Bring a large stock pot of water to a boil, add potatoes. Cook until potatoes are tender. Add butter and milk to pot and mash over a low heat. Sprinkle in salt and pepper, to taste.

cooked lamb

Step 2

Make the Lamb. In a deep oven proof skillet, add lamb and sprinkle with salt. Cook over a medium high heat, breaking up, until browned. Remove lamb from skillet using a spoon, but leave the juices.

veggie mixture

Step 3

Make the Veggies. Adjust heat to medium then add garlic, onion, brussels sprouts and carrots to pan. Sprinkle with salt and cook for about 2 to 3 minutes in the lamb juices. Cover with lid and cook for another few minutes to allow veggies to soften.

meat mixture

Step 3

Make the Shepherd’s Pie Filling. Add the beef bone broth, tomato paste, thyme and rosemary to skillet. Then return lamb to the mixture. Stir to combine then let simmer for a few minutes to allow “gravy” to thicken.

mashed potatoes

Step 4

Add Potato Topping. Spread mashed potatoes over the lamb mixture and use a spoon or spatula to smooth the top. 

Step 5

Bake. Bake in the oven for 20 minutes or until sauce is bubbling and top begins to turn light brown. Add a sheet pan below the skillet to catch any juices that may fall. In the last 1 to 2 minutes of baking, turn on broil to get the top of the potatoes slightly crispy.

gluten free shepherds pie
gluten free shepherds pie

Step 6

Serve. Allow to cool for a few minutes then serve up slices. Top this gluten free shepherd’s pie with fresh parsley, fresh rosemary, and fresh thyme.

Expert Tips

  • Don’t skip browning the lamb, this will help add depth to its flavor.
  • After browning the lamb and removing it make sure to leave the juices in the pan. I usually use a slotted spoon here. By cooking the veggies in the juices, it soaks up the flavor from the lamb and gets them tender.
  • You make the mashed potatoes ahead of time and store in the refrigerator to save some time when cooking. You can also make the meat mixture ahead of time as well and store the layers separately then assemble right before cooking the gluten free shepherd’s pie.
  • This gluten free shepherd’s pie truly has everything you need. It has protein, carbs, healthy fats and vegetables but feel free to serve it with a salad like this Tahini Caesar or roasted vegetables.
What’s the best way to serve this gluten free shepherd’s pie?

Serve hot with fresh parsley, fresh rosemary, and fresh thyme.

How do I store it?

Store in an airtight container in the refrigerator for up to 4 days. To freeze, I would only suggest freezing the meat layer because potatoes don’t freeze and reheat well.

Can I make this with beef instead of lamb?

Absolutely, if lamb isn’t your thing you can swap it with ground beef.

More Gluten Free Dinner Recipes

5 from 8 ratings
Yield: 6 people

Shepherds Pie

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Kelsey Romano
This healthier shepherds pie has all of the cozy components of the traditional shepherds pie with some added veggies for extra nutrients. It's the perfect classic, cozy comfort food for a winter night. Plus It can easily be made dairy free.
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Ingredients
 

  • 1 tbsp organic butter
  • 1.5-2 lb ground lamb
  • salt and pepper, to taste
  • 4-5 large carrots, diced
  • 1 ½ cup brussels sprouts, shredded
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • ¾ cup beef bone broth
  • 3 tbsp tomato paste
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh thyme, minced

Mashed Potatoes

  • 4-5 russet potatoes, cut into 2 inch pieces
  • 1/2-3/4 cup raw whole milk, sub almond or coconut for dairy free
  • 3 tbsp organic butter, sub ghee for dairy free
  • salt and pepper, to taste
  • fresh parsley, to garnish

Instructions
 

  • Preheat oven to 400. Prep the potatoes. Heat a large pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces & cook until soft. While the potatoes boil, prep veggies.
  • Drain the potatoes and return to the pot. Set heat to low and add the butter and milk. Mash over very low heat, once smooth, turn heat off & add, salt and pepper. 
  • In a deep oven proof skillet add lamb to skillet and sprinkle with sea salt. Brown over med/hi heat breaking up lumps with spoon. Remove lamb but leave juices.
  • Adjust heat to medium and add garlic, onions, Brussels and carrots to skillet, cook  ~2-3 minutes in meat grease. Sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender.
  • Add the remaining ingredients for the lamb mixture to the skillet, stir to combine, then return lamb to skillet, stir again. Simmer for a few minutes to thicken the "gravy".
  • Spread mashed potatoes over the lamb mixture and use a spoon or spatula to smooth the top. Bake for about 20 minutes, until sauce is bubbling and top begins to turn light brown. Make sure you have a large baking sheet placed under because it will bubble! In the last 1-2 min, turn oven to broil to make the top slightly crispy.
  • Remove from oven, allow to cool. Sprinkle with more fresh herbs. Enjoy!

Notes

  • Feel free to swap potatoes with sweet potatoes.
  • Use any dairy free milk, you can also use whole milk.
  • Store in an airtight container in the refrigerator for up to 4 days. To freeze, I would only suggest freezing the meat layer because potatoes don’t freeze and reheat well.
  • You make the mashed potatoes ahead of time and store in the refrigerator to save some time when cooking. You can also make the meat ahead of time as well and store the layers separately then assemble right before cooking.
  • Reheat in a warm oven or microwave for best results.
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