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Gluten-Free Shepherd's Pie

A comforting classic that's gluten-free, combining tender ground meat and veggies under a creamy mashed potato layer, perfect for any family dinner or cozy night in.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Mashed Potatoes
  • 2 pounds russet potatoes (about 3 medium-size potatoes) Peeled and chopped
  • 2 tablespoons butter
  • ½ cup milk of choice (plus more if needed)
  • ½ cup grated Parmesan cheese
  • ½ cup shredded sharp cheddar cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 large egg yolk
For the Meat Filling
  • 2 pounds ground meat (beef, turkey, or sausage, or any combination) 1 lb turkey and 1 lb beef recommended
  • 1 large onion (chopped)
  • 2 large carrots (chopped small, about 1 cup)
  • 2 cloves garlic (minced)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons gluten-free measure-for-measure flour
  • 1 tablespoon tomato paste
  • 1 ½ cups chicken stock (or low sodium beef stock)
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ½ cup frozen corn kernels
  • ½ cup frozen peas
  • 1 cup shredded sharp cheddar cheese For topping

Method
 

Make the Mashed Potatoes
  1. Peel and chop the russet potatoes into even-sized chunks. Boil in salted water until tender, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot.
  3. Add butter, milk, Parmesan cheese, salt, pepper, garlic powder, and the egg yolk. Mash until creamy, adding more milk if needed.
Make the Meat Filling
  1. In a large skillet, heat a bit of oil over medium heat. Add the chopped onions and carrots, cooking until tender.
  2. Stir in the minced garlic and cook for another minute.
  3. Add the ground meat, breaking it up while cooking until browned. Drain excess fat if necessary.
  4. Sprinkle the gluten-free flour over the mixture and stir to combine. Add tomato paste, chicken stock, Worcestershire sauce, oregano, thyme, rosemary, corn, and peas. Simmer for about 5-10 minutes until slightly thickened.
  5. Season with salt and black pepper to taste.
Assemble
  1. Preheat your oven to 400°F (200°C).
  2. Spread the meat mixture evenly in a baking dish. Top with mashed potatoes, smoothing them out with a spatula.
  3. Sprinkle the additional shredded cheddar cheese over the top.
Bake
  1. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.

Notes

For extra creaminess, try mixing in some cream cheese into your mashed potatoes. Don’t skip the Worcestershire sauce; it adds fantastic depth to the flavor. Make sure to cover the top with cheese before baking for a beautifully golden finish.