Gluten-Free Shepherd’s Pie
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This gluten-free shepherd’s pie recipe makes a comforting, hearty, classic English dish. Traditionally shepherd’s pie is made with ground lamb, but when beef is used, it’s called “Cottage Pie”.
What Makes This Shepherd’s Pie Recipe Gluten Free?
Old-fashioned English shepherd’s pie or cottage pie recipes are usually made with gravy that contains flour as a thickener.
In this recipe, I omit the flour. So while it has broth, there are no thickeners in it. Even without the thickener, there is no sacrifice in taste or texture.
What’s The Difference Between Shepherd’s Pie and Cottage Pie?
A classic shepherd’s pie is made from lamb; shepherd – lamb, while a gluten-free cottage pie is made with beef.
In the US, not many Americans know the difference, and tend to label them both as “Shepherd’s Pie”. You can also substitute ground turkey in place of ground beef or lamb.
I imagine it was created as a good way to stretch ground meat. When it’s mixed with plenty of vegetables and topped with lots of mashed potatoes, it makes for a hearty meal that can even leave you with leftovers!
One pound of ground beef will stretch to feed 6 with the addition of all the vegetables and potatoes.
This is one of those dishes, that if you ask 10 cooks how to cook a shepherd’s pie, you’ll get 10 different recipes. That’s the beauty of cooking, adapting, modifying, and putting your own twist on it.
I had to cook a lot of shepherd’s pie when I was a cook at the John Bull Pub in Old Town Pasadena, so this gluten-free shepherd’s pie recipe has evolved over the last 30+ years. The owner of the John Bull taught me her “secret.” She put a layer of grated cheese under the mashed potatoes as well as on top.
How To Make Gluten-Free Shepherd’s Pie
In a medium-sized skillet, heat the oil until shimmering. Add onions and cook for 2-3 minutes.
Add the mushrooms, ground lamb, or beef, stirring to break it up for about 5 minutes. If you want, you can substitute ground turkey for the lamb or beef!
Add garlic, thyme, and Worcestershire sauce. Saute until the meat is no longer pink.
Add beef broth, carrots, and peas. Cook until broth is reduced and veggies are cooked.
Season to taste with salt and pepper then put the meat mixture into a casserole dish. You can also use a souffle dish or oval baking dish…something between 8″x8″ and 13″x9″.
Top with 1/2 cup cheddar cheese. I recommend using a sharp English cheddar to get that delicious traditional flavor.
Spread or pipe the mashed potatoes and top with remaining grated cheese. You’ll want ridges or peaks in the potatoes.
Cover with foil and bake at 350 degrees F. for 45 minutes or until hot and bubbly and the cheese is melted.
Use Your Leftover Mashed Potatoes For Shepherd’s Pie Baked Potatoes
If you have leftover mashed potatoes, then you’re already halfway to a fantastic baked potato dish!
You’ll need about 4 cups of mashed potatoes. That works out to about 2 large russets, boiled and mashed with butter, cream or milk, salt and pepper.
These individual Shepherd’s Pie Baked Potatoes are another great way to eat Shepherd’s pie and are fantastic for game days!
Cottage or Shepherd’s Pie
Ingredients
Shepherd's Pie
- 3 Tablespoons oil use a neutral oil or mild olive oil
- 1 onion chopped
- 1 1/2 lb. ground beef or ground lamb
- 2 cups carrots and peas frozen or fresh
- 8 ounces mushrooms sliced
- 1 clove of garlic minced
- 1 Tablespoon Worcestershire sauce or to taste
- 1 Tablespoon fresh chopped thyme
- Kosher salt and black pepper to taste
- 10 ounces sharp cheddar cheese grated (divided)
- 4 cups mashed potatoes
- 3/4 cup beef broth
Instructions
- In a medium sized skillet, heat the oil until shimmering. Add onions and cook 2-3 minutes. Add the mushrooms, ground lamb or beef, stirring to break it up about 5 minutes.
- Add garlic, thyme and Worcestershire sauce. Saute until meat is no longer pink.
- add beef broth, carrots and peas. Cook until broth is reduced and veggies are cooked
- Season to taste with salt and pepper
- Put meat mixure into a casserole dish. (You can also use a souffle dish or oval baking dish…something between 8"x8" and 13"x9").
- Top with 1/2 cup cheddar cheese.
- Spread or pipe mashed potatoes and top with remaining grated cheese. You'll want ridges or peaks in the potatoes. Top with remaining shredded cheese.
- Cover with foil and bake at 350 degrees F. for 45 minutes or until hot and bubbly and cheese is melted.
Video
Notes
- Ground lamb, beef or turkey may be used
- This is a great way to use leftover mashed potatoes!
- Use a sharp English cheddar for a great traditional flavor.
Nutrition
What a great recollect you have! Makes me nervous about my own as I could never detail or write out my past contiguous enough to be understood. Growing up in a Euro family, we got the cottage pie at least once a month. I wish I had it here now on this snowy day in Seattle, if only I could get out to the store for the ingredients. On the list, though! Thanks
KTF, I bet you could write it! Just sit down and try, you’d be amazed at how the memories just flow!
awwww… Nice story if I say so myself. You forgot to mention not only the “dicey” men, but the rather CRAZY women. And Cottage Pie? The best of comfort foods. Great recipe.
I just remember the smell of grease and cigarette smoke that permeated that place…and the zillions of mugs of hot tea!
I simply adore shepard’s pie. I’m from Canada and it shows up on many pub menus there. My husband prefers to avoid red meat, so it can also be made with that vegetarian ground “meat” instead of beef and it is also yummy.
Tamara, I agree with you. We avoid red meat too. So most of the things I make, I substitute ground beef for turkey.
Love the story, thanks for sharing it! How about Gobbler Pie?? 🙂
Will be sure to try this soon…Ami’s lasagna was a great hit with my children, thanks again for that recipe.
What’s gobbler pie?
The name for the turkey version, instead of Cottage Pie.
What a great story Cynthia! What an adventurous spirit you have! I would never have had the guts. Awesome memories!
I can’t wait to try this recipe!! It looks so delish!
Dear Cynthia, I loved stepping back in time with you and reading up on your adventures in England. It’s crazy when you look back and reflect on all the things we had done without thinking twice….but I wouldn’t trade it in for anything! The shepherds pie looks absolutely delicious! xo, Catherine
How many servings does this recipe make? Just wondering how many I can feed off of this.
I made this tonight for my family. Everyone loved it! Even the toddler.
I skipped the cheese and used almond milk because my aunt is allergic. Cooked the meat and veggies in a big cast iron skillet, put the mashed potatoes on top, and put it in the oven.
Tasted amazing! This is a keeper for sure.
Awesome! Glad you found an adaptation for you family!
Do you think I could make this and then freeze in serving size containers?
Sure! I do it all the time!
When using a bad of mixed vegetables, what amount should I use?
I usually use a 10 oz bag, but the nice thing about something like this is that it’s not like baking…you can add more veggies or less if you choose. I do it by sight and decide on the ratio that way. You can use just peas and carrots, or corn, peas and carrots.
Sorry. Maybe I’m blind, but your first step shows to “heat the oil”, but no where on the ingredients list do you show oil of any kind. Olive oil, vegetable oil?? And how much?
Thanks.
Sorry Joe! 2-3 tablespoons of a neutral oil or mild olive oil. Recipe amended!
How long to bake it? Your recipe says “bake at 350° or till hot and bubbly and cheese is melted.” ♀️
It’s in the “cook time” 45 minutes…but I’ve added it to the instructions as well…Looks like it might have been deleted.
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
Oh how I love this story – sounds like something my father would have done too! Fantastic version of this favorite – the double cheese is a winner!
Dads are the best aren’t they? Thanks!
I made this with plant-based meat crumbles and it turned out fabulously! Thank you for the wonderful recipe! 🙂
This looks delicious, would love to try this and get away from all the Xmas food for a day 🙂
This yummy recipe was just like the one my mom used to make for St. Patrick’s Day. It’s easy to assemble and so delicious!
Glad it reminds you of your mom’s!
Oh yum! Shepherds pie is one of my favorites. Can’t wait to try your recipe.
So glad to find this recipe. I had never made a sheperds pie before but it turned out great and my family loved it. Can’t wait to make this again!
so glad you liked it! Thank you!
This is such classic comfort food and a favourite with my kids too.
I love a good shepherds pie, though cottage pie is what I end up making! It’s the perfect time of year for it too, as it’s such a hearty dish.
Looks absolutely gorgeous and delicious! This is right up my alley…perfect on a cold winter’s day. I haven’t had cottage pie in ages..thank you for this wonderful recipe. XO
Perfect!!
Thanks! You were there!