Gluten Free Shepherds Pie, It’s easy to make Paleo and Whole30 too, perfect comfort food for your whole family!
How to Make Gluten Free Shepherds Pie
Nothing says comfort food more than pie, and my gluten free Shepherd’s Pie is one of my most popular recipes year round and with good reason.
It’s one of those insanely delicious recipes that’s really a breeze to make, and this sort of pie has not pastry to fool with, just a simple topping of mashed potatoes.
Shepherd’s pie was something I ate all the time growing up in the Highlands of Scotland. Lamb and mutton were on our dinner table with frequent regularity and it’s hands down my favorite meat but it doesn’t seem to be anywhere near as popular in Mississippi.
Anyway, my gluten free Shepherd’s Pie recipe is true winter comfort food and I’m sure you’ll love it just as much as my family does.
Although the classic recipe calls for ground lamb you can simply substitute ground beef if you can’t find any lamb and it will still be super tasty.
Back home the beef version, which is essentially the same recipe but with different meat, is referred to as Cottage Pie.
It’s made from scratch but I promise its really very easy to make as the title suggests, no advanced culinary skills required!
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MORE OF MY FAVORITE DINNER RECIPES!
- Oven Baked Italian Meatballs (Paleo, Whole30)
- Easy Shepherd’s Pie (Paleo and Whole30 Option)
- Chicken Piccata (Paleo, Whole30)
- Gluten Free Honey Sesame Chicken (Paleo)
- Carrot Raisin Pineapple Salad (Paleo, Whole30, Vegan option)
Gluten Free Shepherds Pie
An easy to cook recipe for delicious winter comfort food, Easy gluten free Shepherds Pie, can easily be paleo or Whole 30 too.
- 1 lb lean ground lamb, or beef 450g
- 1 tbsp oil
- 3 large carrots medium dice
- 1 large onion chopped
- 2 tbsp tomato purée
- 1 tbsp Gluten Free Worcestershire sauce omit for paleo/W30
- 2 cups gluten free beef stock 500ml
- 4 medium potatoes peeled and cut into large chunks
- 2 tbsp butter or vegan margarine for dairy-free, it's not paleo)
- 2 tbsp arrowroot powder or cornstarch if not paleo
- 1/2 cup shredded cheddar cheese - optional
- salt to taste
- pepper to taste
For Whole30 - omit the butter in the potatoes and do not add cheese, no Worcestershire sauce either.
For Paleo omit the Worcestershire sauce and add butter and cheese if that works for you.
Heat the oil in a pan and add the onion and carrots and gently saute for a 3 - 4 minutes.
Add the lamb or beef and brown over a medium heat, stirring all the time, spoon off excess fat if necessary.
Add the tomato purée and Worcestershire sauce if using it, then fry for a couple more minutes. Add the beef stock, bring to a simmer, then cover pan and cook for about 20 minutes.
Heat the oven to 350F.
After 20 minutes uncover the pan and continue to cook for 20 more minutes.
While the meat is cooking, boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, but not soggy. Drain, then mash together with the butter.
If after reducing the cooking liquid you think it's too runny to add to the baking dish you can add some arrowroot starch to thicken, cornstarch works too (it's gluten free) but of course that's not Paleo.
Add two tablespoons of arrowroot to a cup with a 3-4 tablespoons of cold water and mix well. Remove the pan from the heat and add half of the starch mixture to the meat, stirring to avoid lumps and give it a few minutes to thicken up, add more if you need to.
Put the cooked meat mixture into an ovenproof dish, cover with the mashed potatoes and spread out with a fork, add shredded cheese on top if you like.
Place dish on a baking sheet and bake for 20-25 mins until the top is starting to colour and the meat gravy is starting to leak out around the edges.
You will need an 8x8 oven proof dish to bake this in.