Go Back
–+ servings
Gluten-free Shepherd's pie in a rectangle baking dish, main image
Print

Shepherd's Pie (Gluten-Free)

Experience comfort food with our gluten-free shepherd's pie featuring ground lamb and a golden, cheesy potato topping.
Course Main Course
Diet Gluten Free
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 6
Calories 690kcal
Author Rebecca Taig

Ingredients

Potato Topping

  • 2 pounds Yukon potatoes, peeled, cut in half, and then into fours
  • 4 tablespoons (56g) butter, softened
  • 1 teaspoon salt, (plus ½ tablespoon for boiling water)
  • ½ teaspoon black pepper
  • ¼ cup (60ml) heavy cream, warmed
  • ¼ cup (60ml) whole milk, warmed
  • 4 ounces Dubliner Irish cheese, grated (plus extra for topping)
  • 1 large egg yolk

Meat Filling

  • 1 tablespoon olive oil
  • 1 large yellow onion, minced
  • 2 large carrots, peeled and minced
  • 1 celery stalk, minced
  • 3 garlic cloves, minced
  • 1 ½ pounds ground lamb
  • 2 tablespoons (33g) tomato paste
  • 2 tablespoons (17g) Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
  • 1 tablespoon fresh parsley, minced
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1 cup (240ml) beef broth

Instructions

Make The Mashed Potatoes

  • Boil the Potatoes: Place the potatoes in a large pot and cover them completely with cold water, adding ½ tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, approximately 15 minutes.
    Yukon potatoes boiling in a large stainless steel pot.
  • Steam the potatoes. Drain the potatoes in a colander, then return them to the pot. Allow the potatoes to steam-dry for 1 minute; the residual heat from the pot will help remove excess moisture. Allowing the excess steam to evaporate ensures your mash is fluffy rather than watery.
    Steaming potatoes in stainless steel pot.
  • Mash the potatoes. For the silkiest, smoothest results, I recommend using a potato ricer (my personal preference) to process them into a separate bowl. If you don't have a ricer, you can push the potatoes through a fine-mesh strainer for a similar effect, or use a standard potato masher for a more rustic texture.
    Potatoes going through a potato ricer.
  • Add the butter and seasonings. Once the potatoes are mashed, add the softened butter, 1 teaspoon of salt, and ½ teaspoon of black pepper. Using a rubber spatula, gently fold the butter and seasonings into the potatoes until well combined.
    Adding butter and seasonings to mshes potatoes.
  • Add the milk. Slowly fold the warmed cream and milk mixture into the potatoes about ¼ cup at a time using a rubber spatula. Mix gently until the consistency is perfectly smooth and velvety, being careful not to overwork the potatoes to maintain their light, airy texture.
    Adding cream to mashed potatoes.
  • Add the cheese and egg yolk. Fold in the grated cheese and egg yolk, then set the potatoes aside.
    Adding egg yolk and cheese to mashed potatoes.

Make The Meat Filling

  • Mincing the vegetables. Preheat your oven to 400°F. Chop the yellow onion, celery, and carrots into large chunks, then add them to a food processor with 3 cloves of garlic. Pulse until the vegetables are finely minced.
    Mincing vegetables in a food processor.
  • Sautéing the vegetables. Heat a large skillet over medium-high heat. Add one tablespoon of olive oil and sauté the minced vegetables for 5–6 minutes.
    Saute vegetables in a skillet.
  • Brown the lamb. Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook until browned and fully crumbled, about 8–10 minutes. Once the lamb is fully cooked, drain the excess fat through a colander, then return the meat mixture to the skillet.
    Lamb and veggies mixture.
  • Add the tomato paste. Stir the tomato paste into the lamb until the meat is fully and evenly coated.
    Adding tomato paste to lamb mixture.
  • Add the flour and herbs. Stir in the gluten-free flour, minced rosemary, parsley, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Let the flour mixture cook for 1 minute to toast the flour and release the oils from the herbs.
    Adding gluten free flour and herbs to lamb mixture.
  • Add the Worcestershire sauce and broth. Pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Simmer for 5–6 minutes, until the liquid reduces and the sauce is slightly thickened.
    Adding beef broth to lamb mixture.
  • Assembling the base. Transfer the meat mixture to a large oven-safe dish (a 12x9 works perfectly) and spread it into an even layer.
    Lamb mixture in casserole dish for shepherds pie.
  • Layering the potatoes. Top the meat mixture with dollops of mashed potatoes and smooth them into an even layer using an offset spatula or the back of a spoon. Spread the potatoes all the way to the edges of the dish to create a seal; this prevents the filling from bubbling over the sides during baking.
    Adding mashed potatoes with the top of shepherd's pie.
  • Bake to perfection. Once the potatoes are smooth, lightly run the tines of a fork across the surface to create vertical ridges. These ridges will crisp up in the oven, giving your shepherd's pie a beautiful, golden-brown finish. Sprinkle a bit more grated cheese over the top, then bake in your preheated oven at 400°F for 35–40 minutes, or until the top is golden and the edges are bubbling.
    Using a fork to make lines on top of shepherd's pie.
  • Let the pie cool. After you pull it out of the oven, try to let it sit for about 15 minutes before serving. This allows the meat mixture to "set" slightly so it doesn't run all over the plate when you scoop it out. Garnish with freshly chopped parsley and enjoy!
    Gluten-Free Shepherd's Pie In a large casserole dish.

Notes

  • The "Shepherd" Rule: Remember, using ground lamb makes this an authentic Shepherd's Pie. If you swap for beef, it becomes a Cottage Pie!
  • Pea Options: If you like peas, add 1 cup of frozen peas during the simmering step with the beef broth. (We leave them out because my husband isn't a fan!)
  • Storage: Keep in an airtight container for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 690kcal | Carbohydrates: 37g | Protein: 32g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 1399mg | Potassium: 1215mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4742IU | Vitamin C: 36mg | Calcium: 314mg | Iron: 4mg