Gluten Free Shepherd’s pie {Paleo and Whole30 Option}

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Gluten Free Shepherds Pie! It’s easy to make it Paleo or Whole30 too, perfect comfort food for your whole family!
Gluten Free Shepherd's Pie is a classic British dish traditionally made with lamb, but you can make it with ground beef if you prefer! Only 338 Calories per serving and 8 Weight Watchers SmartPoints! it's Low carb, gluten free and with paleo and Whole30 options.


Well it was SUPER chilly in Mississippi this morning! I woke to below freezing temperatures and frost on the ground, it’s even colder than it is back home in Scotland, which is really unusual!

It is however Perfect weather for comfort food and Snuggies, right? 🙂

Shepherd’s pie was something I ate all the time growing up in the Highlands of Scotland. Lamb and mutton are popular back home but seem to be less so in Mississippi, it’s probably my favourite meat and I would eat more often if I had the chance.

Anyway, my Shepherd’s Pie recipe is true winter comfort food and I’m sure you’ll love it!

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!

I used a couple of pretty ceramic oval baking dishes I found in a local store to bake this in, but you can find similar bakeware on Amazon, and 8×8 pan works too.

*This post may contain Amazon affiliate links*


Gluten Free Shepherd's Pie is a classic British dish traditionally made with lamb, but you can make it with ground beef if you prefer! Only 338 Calories per serving and 8 Weight Watchers SmartPoints! it's Low carb, gluten free and with paleo and Whole30 options.

Nutrition Facts For Gluten Free Shepherds Pie (made with lean beef, 95% fat, and no cheese)

Weight Watchers SmartPoints: 8 Points

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Easy Gluten Free Shepherds Pie
Prep time
Cook time
Total time
An easy to cook recipe for delicious winter comfort food, Easy Gluten Free Shepherds Pie, can easily be made Paleo or Whole 30 too.
Recipe type: Main Course
Cuisine: British
Serves: 6
  • 1lb (450g) ground lamb or beef
  • 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)
  • 500ml gluten free beef stock
  • 4 medium potatoes, peeled and cut into large chunks
  • 2 tbsp dairy free margarine (I use Earth Balance) or butter
  • 2 tbsp arrowroot powder or cornstarch (optional)
  • ½ cup shredded cheddar cheese - (optional - I used Daiya dairy free)
  • salt to taste
  • pepper to taste
  1. Heat the oil in a pan, adding 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, then fry for a couple more minutes. Add the stock, bring to a simmer, then cover pan and cook for about 40 minutes, uncovering after 20 minutes. add salt and pepper to taste.
  2. Heat the oven to 350f.
  3. 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 margarine.
  4. If after reducing liquid you think it's too runny to add to the oven dish you can add some arrowroot or cornstarch to thicken. If you are adding arrowroot or cornstarch to thicken then add two tablespoons to a cup with a 3-4 tablespoons of cold water. 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 starch more if you need to.
  5. 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.
  6. 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.

Gluten Free Shepherd's Pie is a classic British dish traditionally made with lamb, but you can make it with ground beef if you prefer! Only 338 Calories per serving and 8 Weight Watchers SmartPoints! it's Low carb, gluten free and with paleo and Whole30 options.


  1. says

    This looks delicious! I’ve always wanted to try dairy-free shepherd’s pie and just never had the courage to do it! Can’t wait to try this recipe!
    And wow! Mississippi must be a big change from Scotland!

  2. says

    Thanks Hunter! Mississippi is a HUGE change from Scotland for sure. I hope you try the pie, it’s really easy to make and my kids were asking for more which was nice to hear.

  3. Hedy B says

    Growing up in New England, Shepherds Pie was a fall/winter staple. I now live south of the Mason Dixon line and still make it during the colder months (Dec, maybe Nov.~Feb). I am looking forward to trying your recipe. I am also looking forward to making some of the Gluten Free cookies (and other goodies) on your site. Recently my doctor asked me to go GF b/c of inflammatory issues. I thought my life was over! Bread, crackers, cereal and muffins are (well were) a permanent fixture in my pantry…Thank you for sharing!

    • says

      Hi Hedy! It’s hard to change the way you eat and it does take a bit of getting used to! I now eat a lot less carbs than I used to as I found I feel better that way, but I do love to bake from time to time and have enjoyed making gluten free cakes and cookies for the family.

  4. says

    Your shepherd pie looks amazing. My boyfriend is a big fan of shepherd pie so I’m contemplating to make this for him as a surprise as preparation looks easy enough. I’ve never heard of arrowroot powder though. Is it gonna make a difference if I just use corn starch?

    • says

      Arrowroot is a starchy flour similar to cornstarch, it’s just used in this recipe to thicken the gravy so it doesn’t make any difference which one you use, hope your boyfriend loves it! 🙂

  5. Danyelle says

    I made this last night and the whole family loved it! I did add a few things to make it my own – to the filling some A-1, seasoned salt, chopped garlic, and garlic powder. To the potatoes I added garlic powder, dried basil and parsley. I did put cheese on half of it as my family does not have a gluten or dairy intolerance like I do. They hubby liked it so much he had 2 servings and got into the leftovers already lol. This is definitely a keeper to be added to our regular winter rotation. I do think I might try adding some peas next time. I’m wishing I’d doubled the recipe so I had more leftovers today!

    • says

      Hi Danyelle, I’m so glad your family loved it and your recipe tweaks sound great! Every time I make it there’s never any left here either, my children love it!

  6. Erin says

    Made this last night and everyone loved it! Plus it was pretty easy and inexpensive to make. We used instant mashed potatoes (gluten free with coconut milk) instead because I was just too lazy to cook potatoes lol. Thanks for the great recipe – it’s definitely going in the regular rotation!

  7. Stakan says

    I made this dish with ground chicken as the meat. I added various seasonings to it to boost its flavor though. It worked very well. I also added dried basil and ginger powder to the potatoes. I used vegetable stock instead of beef stock. And I used a little baslamic in place of the Worcestershire sauce. I was out to make a bunch of changes, it just so happened. Anyway, it was great! My 5-year old son begged for more and asked me to make it again soon.

    • says

      Hi Stakan! I’m so glad you and your son loved it, and ginger in the potatoes is a genius idea!! I have boys too and this is one of their favorites, I make double batches now because they always eat much more of it than I think they will 🙂

  8. says

    I made shepards pie for the first time tonight using your recipe and it was a huge success!!! Things I learned: Not a recipe to make in April when it’s 76 degrees out. Not to be started at 6:30 pm. Not cheap to make all organic and grass fed. I added green beans. Super yummy though! Thank you for a great experience making something new.

  9. Josh says

    Thank you for sharing! My girlfriend had celiac as well, it wasn’t something we had actually had together yet. It was super delicious!!

    • says

      Hi Tara! So in my experience cooked potatoes do not freeze well, they kind of turn to mush and take on a funky grey color. It’s all still edible, but I just don’t like they way they are after they defrost, my kids will still eat it though! You could just make the meat pie part and freeze that separately, it should freeze without any problem.

    • Maureen says

      I bet it would be delicious if you substituted sweet potatoes for the white potatoes. If you give it a try, let us know how it turns out! I’m trying the recipe tonight with yellow potatoes. My nice round pan broke, so I’m debating whether the deep dish pie pan will be too small or if I should use the rectangle pan. Anyway, thanks for the recipe!

  10. Hannah says

    Thank you for sharing this recipe. My mother and I enjoyed eating it – so savoury!

    Note: this recipe produced WAY more than four servings, but this was not a problem because there were plenty of leftovers.

    • says

      Hi Hannah, so glad you all enjoyed it! I tend to err on the side of having more portions than not having enough, plus there are three guys in my house so their portion sizes are probably larger than the average 🙂

  11. Jen says

    I made this tonight and my family really enjoyed it. I was happy I doubled the recipe for lunch tomorrow. My littlest is pretty picky but loves her meat and she just devoured this. Thanks for sharing.

  12. wendy says

    Holy heck, this was fantastic! Total creamy comfort food. I made this tonight with a buttery cauliflower puree in lieu of potatoes and topped it with cheese as you suggested. Yes, it’s 105 degrees here and I’m sweating my a** off in the kitchen but it was so worth it. Thanks!

    • says

      Hi Wendy, I’m so glad you liked the recipe! I laughed at your comment about cooking with the oven in the heat, I do that all the time! And I drink hot tea every day (I’m British..) even during the Mississippi summer heat, lol!

  13. Janae says

    So in the picture, it looks like there is rice in the meat mixture. Am I just seeing things? It looks delicious; definitely going to try it soon.

    • says

      You’re right it does look like rice! but I never use that in the recipe so I’ve been staring at it for the last three minutes trying to figure it out and I’m 99.9% sure it’s finely chopped onion/and or garlic.

  14. Rhonda Robertson says

    My husband was diagnosed with Celiac three years ago. He was so sick and when we found out the problem it took less than three days for him to start feeling better. I’m a free lance writer (not so much as of late) and love to do research. I was on top of this gluten free cooking thing in a heartbeat! It’s not hard to adjust and it’s not rocket science to cook gluten free. I’m always on the lookout for good recipes and when I prepare a gluten free meal for a large crowd, they never know the difference. I’m going to try the shepard’s pie tonight. Now – – my next search for thee day will be for a gluten free pie prepared in a gluten free graham cracker crust. I bet I can find something on your blog! *wink

    • says

      Hi Rhonda! I’m so glad your husband felt better right away, it’s not fun being sick. I was unwell for a while after diagnosis but I’m much better now. I hope you enjoy the Shepard’s Pie, its a family favorite round here! I’m sorry to disappoint on the graham cracker crust, I don’t believe I have anything with that – yet! It’s on my to do list for the fall, I plan to crank up my baking then 🙂

  15. Katie says

    I made this last night and it was absolutely delicious! I did add a few modifications. I sautéed in 4 cloves of minced garlic right before adding the ground beef. Instead of using all broth I used about a quarter cup of red wine for a portion of the liquid. I did end up thickening it with some corn starch. I did not peel my red potatoes but instead diced them small. I also added some chopped parsley, heavy cream and a little bit of grated Parmesan to the mashed potatoes. My family loved it! A solid recipe you can adapt to your liking.

  16. says

    I made and doubled the recipe. Not following paleo right now, so I made it with red potatoes( it’s what I had). I put daiya cheddar cheese on half. Some dont want “fake cheese”. I added garlic powder to the sauteed mix. Placed the mixture in a 8×11 glass pan. I did use the arrowroot to thicken the juices. Everyone loved it. It fed 6 adults and 2 kids. Everyonh had seconds, with no leftobers! planning to start whole 30, so I will be substituting mashed caulifower ( it is usually moist, I do not add liquid ( coconut milk), because of a dairy sensativities. It will probably not brown. Thanks for posting this recipe

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