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Gluten-free shepherd’s pie is the ultimate comfort food! Made without flour or breadcrumbs, this recipe is a tasty gluten-free alternative to a classic shepherd’s pie. It’s easy to make and sure to be a crowd-pleaser!
I love making shepherd’s pie; it’s a wholesome filling meal, loaded with vegetables, protein, and flavor. Pretty much everything you need in one dish, making it easy to serve and the kids love it!
This is the perfect dish for busy weeknights and the leftovers will make excellent lunches for the rest of the week.
Best of all, this recipe is made without any gluten, so those with allergies and sensitivities can enjoy it too!
Why We Love This Recipe
Gluten-free: Shepherd’s pie is a comfort food classic, but it can be a no-go for those with allergies or sensitivities. You can enjoy the nostalgic dish without the allergens using this gluten-free recipe.
Easy to make: Shepherd’s pie is one of those recipes I keep on hand for busy nights because it’s so fast and easy to make!
One-pot meal: I love a dish that has our veggies, carb, and protein all in one pot. It makes cooking simple and clean-up even simpler!
Ingredients and Equipment
- Carrots: Chop them small so they are fully cooked in the pie.
- Avocado oil: For sauteeing the vegetables. Feel free to use butter, ghee, lard, or your cooking oil of choice.
- Ground beef: Ground beef is our meat of choice for shepherd’s pie, but you can use any ground meat you have on hand.
- Onion: I use yellow or white onion.
- Beef broth: Gives the gravy a savory, rich flavor. Feel free to use bone broth if you have it.
- Arrowroot powder: Arrowroot powder is the secret to making this shepherd’s pie gluten-free! It helps thicken the filling without the use of wheat flour.
- Peas: Frozen peas are a fast and easy vegetable addition that tastes delicious.
- Fresh herbs: A combination of fresh thyme, rosemary, and parsley gives this recipe a rich, herbaceous flavor.
- Mashed potatoes: You can use up leftover mashed potatoes for this recipe or make them from scratch using potatoes, milk, and butter.
Substitutions and Variations
- You can use ground beef, turkey, or chicken in this recipe.
- To make this recipe low-carb and Whole30-approved, substitute dairy-free cauliflower mash for the mashed potatoes.
- Instead of beef broth, you can use chicken stock, vegetable stock, or bone broth.
- If you don’t have fresh herbs, you can substitute them for dry herbs. Because dry herbs are more potent, use one teaspoon of dried herbs for every one tablespoon of fresh herbs.
How to Make Gluten-Free Shepherd’s Pie
Before assembling your shepherd’s pie, you’ll need to make mashed potatoes. I like using leftover mashed potatoes from another meal to use them up and make this shepherd’s pie an easy dish! If you don’t have mashed potatoes on hand, make a quick batch following the instructions at the bottom of this post.
Step 1: Saute diced carrots in a cast iron skillet with some avocado oil.
Step 2: Add in diced onions and ground beef. Cook until meat is browned.
Step 3: Add in bone broth, arrowroot powder, and salt and pepper. Stir well until no more clumps remain.
Step 4: Add the frozen peas and fresh herbs. Top the mixture with mashed potatoes and bake for 20 minutes. Sprinkle with fresh parsley and serve.
Helpful Tips
- I like to make a double batch of gluten-free shepherd’s pie and freeze one for another meal or use it for lunches for the week.
- To freeze, place shepherd’s pie in an airtight container or freezer-safe container or bag. It will last up to 3 months in the freezer.
- You can make this recipe dairy-free by using an alternative milk in the mashed potatoes and skipping the butter.
Recipe FAQs
This gluten-free shepherd’s pie will last for 5 days in the refrigerator. Be sure to store it in an airtight storage container.
No, shepherd’s pie usually has gluten in it. Typically, shepherd’s pie is made with flour to thicken the gravy and can even have breadcrumbs on top. This recipe is made with arrowroot powder instead, making it a delicious comfort food recipe without the gluten!
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Gluten-Free Shepherd’s Pie
Equipment
- 12" skillet
Ingredients
Mashed Potatoes
- 6 medium potatoes
- ¼ cup milk
- 2 tbsp butter
- salt and pepper
Beef and Vegetable Filling
- 1 tablespoon avocado oil
- 3 whole carrots, diced
- 1 onion, diced
- 1 pound ground beef
- ½ cup beef broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- ¼ cup arrowroot powder
- 1 12- ounce bag frozen peas
- salt and pepper
- fresh parsley
Instructions
Mashed Potatoes
- Peel the potatoes and chop them into large cubes.
- Bring a pot of water to a boil and add the potatoes. Boil until tender, around 20 minutes.
- Drain the potatoes and mash them with a potato masher.
- Add the butter, milk, salt, and pepper and stir until combined.
Beef and Vegetable Filling
- Heat avocado oil in a skillet and add in diced carrots. Saute until soft.
- Add in diced onions and ground beef. Cook until meat is browned.
- Pour in bone broth and sprinkle with arrowroot powder. Stir out all clumps.
- Add fresh herbs, frozen peas, salt, and pepper. Stir.
- Top with the mashed potatoes.
- Bake at 375 degree F for 20 minutes.
- Top with fresh parsley.
- Serve and enjoy!
Notes
- I like to make a double batch of gluten-free shepherd’s pie and freeze one for another meal or use it for lunches for the week.
- To freeze, place shepherd’s pie in an airtight container or freezer-safe container or bag. It will last up to 3 months in the freezer.
- You can make this recipe dairy-free by using an alternative milk in the mashed potatoes and skipping the butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
