This Gluten-Free Shepherd’s Pie is a comforting and hearty dish that features a savory ground meat filling topped with creamy mashed potatoes. Traditional shepherd’s pie often uses flour to thicken the gravy, but this gluten-free version relies on naturally gluten-free ingredients like cornstarch to achieve a rich, thick sauce. Packed with vegetables and flavor, this dish is perfect for those following a gluten-free diet, while still delivering all the classic warmth of a traditional shepherd’s pie.
Ingredients:
For the mashed potato topping:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and chopped
- ¼ cup butter (or dairy-free alternative)
- ⅓ cup milk (or dairy-free milk)
- Salt and pepper, to taste
For the filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 cup frozen peas
- 1½ pounds ground beef or lamb (or a mixture of both)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (ensure it’s gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 cup beef or vegetable broth (gluten-free)
- 1 tablespoon cornstarch (for thickening)
Instructions:
- Prepare the mashed potatoes:
- In a large pot, add the chopped potatoes and cover with water. Bring to a boil and cook until tender, about 12-15 minutes.
- Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.
- Cook the filling:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and garlic. Sauté for about 5 minutes, until the vegetables are softened.
- Add the ground beef or lamb to the skillet and cook, breaking it up with a spoon, until browned and cooked through (about 7-8 minutes). Drain any excess fat if necessary.
- Add seasoning and thicken the filling:
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. Cook for another minute to blend the flavors.
- Pour in the broth and bring the mixture to a simmer. In a small bowl, dissolve the cornstarch in 2 tablespoons of cold water, then add it to the skillet. Stir well and cook for another 2-3 minutes, until the sauce thickens.
- Add the frozen peas and cook for an additional 2 minutes.
- Assemble the shepherd’s pie:
- Preheat the oven to 400°F (200°C).
- Spread the meat and vegetable filling evenly in a large baking dish. Spoon the mashed potatoes on top, spreading them out to completely cover the filling. Use a fork to create decorative ridges on the surface of the potatoes.
- Bake the pie:
- Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
- Serve:
- Remove from the oven and let it rest for 5 minutes before serving.
Enjoy this Gluten-Free Shepherd’s Pie as a comforting and hearty meal, perfect for chilly evenings or a family gathering!
