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Gluten Free Shepherd's Pie

Gluten-Free Shepherd’s Pie Recipe

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs ground beef (85/15)
  • 2 tbsp olive oil (if using lean beef)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp gluten-free all-purpose flour blend (or 1 tbsp cornstarch mixed with 1 tbsp cold water)
  • 1 cup beef broth
  • 2 tbsp gluten-free Worcestershire sauce
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups frozen peas and carrots
  • 2 lbs russet potatoes, peeled and quartered
  • 1/2 cup whole milk, warmed
  • 4 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1 egg yolk (optional)

Method
 

  1. In an oven-safe skillet over medium-high heat, cook ground beef until no pink remains, about 5 minutes. Drain all but 1 tbsp fat (add oil if lean). Add onion, cook 4 minutes, then garlic for 30 seconds.
  2. Sprinkle flour blend over beef, stir 1 minute. Add tomato paste, cook 1 minute. Pour in broth and Worcestershire, scraping pan. Add thyme, salt, pepper. Simmer until thickened, about 5 minutes. Fold in peas and carrots, remove from heat.
  3. Boil potatoes in salted water until tender, 12–15 minutes. Drain, steam dry 1 minute. Mash with butter, warm milk, and salt. Stir in egg yolk if using, until creamy.
  4. Preheat oven to 400°F (200°C). Spread filling in a 9-inch square dish, top with potatoes, seal edges, and drag fork for ridges. Bake 25–30 minutes until bubbly.
  5. Broil on high, 6 inches from heat, 2–4 minutes until golden. Rest 10 minutes before serving.

Notes

Letting the pie rest for 10 minutes after baking helps the filling set so it doesn’t run when you scoop. If you skip the egg yolk, the topping will still be creamy but slightly less rich.