Shepherd’s Pie and a Gluten Free Blog Hop

Gluten Free Shepherd's Pie

This time of year the weather can be fickle. Even in Israel, where it tends to be significantly warmer than my native New York, we still have the occasional cool evening and even the days aren’t nearly as hot as they will be. So for some last minute cool-weather comfort food (or for those of you in the Southern hemisphere who are on the cusp of winter), here’s a naturally gluten free shepherd’s pie for your enjoyment. It’s rich and satisfying, and is sure to please the whole family.

 

I originally came up with the recipe for the now defunct digital magazine TreeFree Food to use in an article on leftovers. See, shepherd’s pie is a classic British comfort food that arose as a way to reinvent the typical Sunday lamb or beef roast with potatoes into an entirely new dish later in the week. So if you have leftover roast meat feel free to coarsely chop it and use it in place of the ground beef or lamb, and of course the topping is the perfect use for leftover mashed potatoes. Of course, it’s also worth making from scratch.

Gluten Free Shepherd's Pie

Filled with protein and veggies, it’s also a complete, gluten free meal that’s easy as pie – no pun intended! – to put together. It takes about an hour to make, but it’s not difficult work – if you can heat a pan and make mashed potatoes, you can make shepherd’s pie. What are your favorite gluten free recipes? Share in the blog hop below!

Gluten Free Shepherd's Pie

4.6 from 5 reviews
Shepherd's Pie {Gluten Free}
 
Prep Time
Cook Time
Total Time
 
British comfort food at its best, shepherd’s pie is the ultimate gluten free meal. A perfect use for leftovers but worth making from scratch, it's sure to please everyone in the family.
Author:
Recipe Type: Entree
Cuisine: British
Yield: 6 to 8 servings
Ingredients
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2.2 pounds (1 kg) ground beef or lamb
  • 3 tablespoons tomato puree
  • 1 teaspoon Worcestershire sauce
  • 1 cup (250 ml) beef stock (or a mixture of red wine and stock)
  • 2.2 pounds (1 kg) potatoes, peeled and quartered
  • ¼ cup (56 g) butter
  • ½ cup (150 ml) milk
  • Salt and pepper
  • 1 cup peas
Directions
  1. Heat the oil in a large skillet and add the onion, garlic, and carrots. Cook until softened.
  2. Add the ground lamb or beef and cook until browned, stirring often to crumble the meat.
  3. Add the tomato puree and Worcestershire sauce and simmer for a few minutes. Add the stock, bring to a boil, then lower the heat and cook, uncovered, for 20 minutes.
  4. Meanwhile, put the potatoes in a large pot of cold water and bring to a gentle boil. Simmer until tender. Drain, return to the pot with the butter and milk, and mash until smooth. Season with salt and pepper.
  5. Preheat the oven to 175C/350F.
  6. Add the peas into the ground meat mixture and season with salt and pepper.
  7. Put the ground meat mixture at the bottom of a 9-by-14-inch ovenproof dish. Spread the mashed potatoes evenly over. Use a spatula or fork to create small peaks in the mashed potatoes.
  8. Bake for 30 minutes, or until the top is lightly browned. Remove from the oven and allow to rest for 5 minutes before serving.
Notes
Gluten free

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27 thoughts on “Shepherd’s Pie and a Gluten Free Blog Hop

  1. john@kitchenriffs

    Good food styling on the mashed potatoes! And a great dish. I haven’t made this for ages, and it’s certainly cold enough for it at the moment (we’ve fallen back into winter, although briefly). Good stuff – thanks.

  2. mjskit

    I made my first ever Shepherd’s Pie this year and fell in love! Now I on the hunt for more recipes. This one looks delicious! I’ve added a gluten-free enchilada recipe. Thanks for hosting Darlin!

  3. rima featherstone

    Hello,

    I’ve just discovered you and am enjoying your site very much.

    Just wanted to let you know, made with lamb it’s Shepherd’s Pie, made with beef it’s Cottage Pie.

  4. Sarah

    Going to make this tonight! Just a FYI though Worcestershire sauce is not gluten free. Which is very sad, as I have loved it all my life and now I have Celiacs. I am hoping there is a gluten free one out there somewhere.

    • Sarah

      Just saw the post above mine. I have not seen the Original Lea & Perrins without Gluten. The one I have is the normal one with their orange label which is made with malt (which is gluten based). Will be looking for the other one now!

      • Katherine

        Enjoy the Shepherd’s Pie!! And good luck finding gluten free Worcestershire – I’ve seen it a number of places in New York but hope it’s easy to find! A quick google search of “gluten free worcestershire” brings up a few other brands as well. You can also omit it 🙂

        • Vicky

          You can get it, I have bought some its called biona organic and its lovely. Quite expensive, but I like Worcestershire sauce too much to miss out

  5. Ger

    Just made this for my little boy who’s gluten free …he loved it and the whole family also thankyou for this it’s def going to be a regular in our house

  6. Jean Allen

    Found this awesome-sounding (AND -looking!) recipe while searching for a gluten-free shepherd’s pie. I noticed the comments about Lea & Perrins’ — gluten-free versus not gluten-free. Here is a paraphrased excerpt from a 2012 Facebook post that may help explain things.
    Jean
    L&P Worcestershire Sauce purchased in Canada* contains malt barley (gluten ingredient). L&P purchased in the U.S. contains a non-gluten white vinegar instead. *A call made to the L&P Canadian Head Office, however, revealed that L&P Worcestershire supplied to (gluten-free only?) restaurants in Canada contains white vinegar, and therefore is gluten-free. [My comment: The Facebook entry did not make it clear whether all restaurants were supplied with g-f L&P, or only the restaurants requesting it for their gluten-free dishes.]

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