Shepherd's Pie {Gluten Free}
Prep Time
Cook Time
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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.
Recipe Type: Entree
Cuisine: British
Yield: 6 to 8 servings
  • 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
  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.
Gluten free
Recipe by Katherine Martinelli at