Loaded Gluten-Free Shepherd’s Pie
✨ Why You'll Love It:✔️ A hearty, one-pan meal that’s naturally gluten-free.✔️ Rich, savory meat filling topped with creamy mashed potatoes.✔️ Freezer-friendly and perfect for meal prep.✔️ Easy to make dairy-free or vegetarian!
Ingredients
For the Mashed Potato Topping:
- 2 large russet potatoes, peeled and cubed
- ¼ cup unsalted butter (or dairy-free alternative)
- ¼ cup milk (whole milk preferred)
- ½ tsp salt
- ¼ tsp black pepper
For the Filling:
- 1 lb ground beef or ground lamb
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- ½ cup frozen peas
- 1 tbsp gluten-free Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup gluten-free beef broth
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1. Preheat & Prep
- Boil potatoes in salted water for 10–15 minutes, until fork-tender.
2. Make the Mashed Potatoes
- Boil potatoes in salted water for 10–15 minutes, until fork-tender.
- Drain, then mash with butter, milk, salt, and pepper until smooth. Set aside.
3. Cook the Meat & Veggies
- Heat olive oil in a large pan over medium heat.
- Add ground beef/lamb and cook until browned, breaking it up with a spoon. Drain excess fat.
- Stir in onion, garlic, and carrots. Cook for 3–4 minutes until softened.
4. Make the Savory Sauce
- Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well.
- Pour in beef broth and bring to a simmer for 5 minutes, until slightly thickened.
- Stir in frozen peas and remove from heat.
5. Assemble & Bake
- Spread the meat mixture evenly in the baking dish.
- Spoon mashed potatoes on top, smoothing with a spatula.
- (Optional) Use a fork to create ridges on the potato surface for extra crispiness.
- Bake for 20–25 minutes, until golden brown on top.
Notes
Smart Substitutions & Add-Ons
💡 Dairy-Free? Use olive oil, dairy-free butter, and unsweetened plant milk. 💡 Extra Flavor? Add a splash of red wine to the sauce for richness. 💡 Protein Boost? Mix in cooked lentils with the beef for extra fiber. 💡 Veggie-Packed? Add mushrooms, zucchini, or bell peppers. 💡 Low-Carb? Use mashed cauliflower instead of potatoes.Storage & Meal Prep Tips
- Fridge: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until warm.
- Freezer: Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 375°F (190°C) for 25 minutes until hot.
- Make-Ahead Tip: Assemble the pie ahead of time, cover, and refrigerate for up to 24 hours before baking.
- This classic comfort dish is perfect for cold nights and busy weeks🥄😊!
