Gluten Free Shepherd’s Pie

Shepherd’s Pie is traditionally made with Lamb. I know most people are not familiar with Lamb and may not be able to find it. Feel free to use ground beef if you choose. I prefer organic ground beef as an alternative in this dish.

This is one of those great comfort dishes when you’re yearning for something hot and gooey. The secret to making this dish flavorful is the seasonings. My favorite part is the crusted potato on top.

This recipe will fill two large casserole dishes. I always make this large amount because it is the same a about of work and we have another whole meal, already cooked. This is a more efficient way of saving time and providing whole nutritious meals for your household.


Gluten Free Dairy Free Sheperd’s Pie

Serves 12
Prep time 30 minutes
Cook time 35 minutes
Total time 1 hours, 5 minutes
Allergy Egg
Dietary Casein Free, Dairy Free, Gluten Free
Misc Child Friendly, Hot n' Hearty Dinners, Pre-preparable, Serve Hot
By author Melissa Belser


  • 4 Pounds Yukon gold potatoes (boiled in water)
  • 4 Pounds ground beef or lamb
  • 2 Medium onions (chopped)
  • 2 Cups carrots (chopped)
  • 4 Cloves garlic (finely minced)
  • 3 Tablespoons dried parsley
  • 2 Teaspoons salt
  • 3 Teaspoons pepper
  • 28 Ounces beef stock (GF-such as Kitchen Basics)
  • 2 1/2 Tablespoons cornstarch
  • 2 Tablespoons tomato paste
  • 2 Cups frozen peas
  • 1-2 Cups potato water (reserved from boiling the potatoes)


Make sure to use gold potatoes that are not green, as this may cause digestive upset.  When  using a mixer to blend potatoes, make sure to not over mix.


Peel all potatoes and boil in water until fork tender.
At the same time the potatoes are cooking, fry hamburger in a separate skillet, breaking up as it cooks. Dice the carrots, onions and garlic.
Fry meat just until no longer pink and drain the oil. Add the carrots and onion to the pot. Cook the vegetables in the meat mixture for 5-6 minutes and add the garlic. Add the cornstarch to the beef stock or broth, whisking to make sure cornstarch is dissolved.
Add, cornstarch mixture, tomato paste, salt, pepper and parsley. Cook for 2-3 more minutes or until the mixture looks thickened.
Add peas, stir, and turn off heat.
Turn off potatoes, drain and cool for 5-10 minutes in a strainer while reserving some of the potato water. Add 1 teaspoon salt, 1 teaspoon pepper, 3 tablespoons margarine and 2 egg yolks to potatoes. Add around 1 cup of the potato water to the potatoes. Mash with a pastry blender, potato masher or mixer. Stir in dairy free cheese.
Layer the meat mixture evenly, on the bottom of a greased glass baking dish. Drop spoonfuls of potato mixture on top.
With a fork, mash down potato mixture, making a hash like indentation in potatoes. Careful with this. The idea is just to slightly press down the potatoes, making a seal over meat mixture.
Bake for 30 minutes at 400 degree and low broil last 3-5 additional minutes to form crust on top of potatoes.

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