This gluten free shepherd's pie also known as cottage pie can be made with lamb or beef and is a delicious hearty family dinner. Perfect for those autumn and winter nights as it is the ideal comfort food.
I do love sitting down to a warm plate of traditional home-cooked food on a cold night. Just like my gluten free beef stew, I have been making this recipe for years and it has developed over time it also only took a few tweaks to make this shepherd's pie gluten free. Making it one of my favorite gluten free dinner recipes, Although not that anyone would notice the difference.
More homely family meals that you will love are my gluten free corned beef hash, gluten free cauliflower cheese, and easy sausage traybake check out my gluten free budget recipes.
Ingredients
- Potatoes - I used approx. 4-5 large potatoes. Peeled and quartered
- Milk
- Butter
- Oil
- Onion - Chopped and diced.
- Carrots - Peeled and diced
- Minced Lamb - You can use minced beef to make gluten free cottage pie.
- Garlic - Minced
- Beef broth/stock - Always check that the broth used is gluten free. I used Knorr beef stock cubes when making this recipe which is labeled gluten free. As some stocks may contain ingredients that include gluten.
- Gluten free Worcester sauce - Some brands of Worcester sauce may contain gluten. Always be sure to check the ingredients to check that it does not have any may contain or gluten ingredients. If you can't find gluten free Worcestershire sauce you could substitute for gluten-free soy sauce.
- Red wine - This is optional. You can skip this part if preferred.
- Fresh Parsley - I find fresh parsley is best but if you only have dried parsley then you can use this instead.
- Salt and Pepper
- Cornstarch - AKA Cornflour in the UK. You can also see my post regarding the differences between cornflour and cornstarch.
See the recipe card for quantities.
Variations
There are so many alternatives and substitutions that you can use when making Shepherd's pie. I have added a few that you might like to try.
- Gluten free Cottage pie - To make gluten-free cottage pie you can use ground beef instead of lamb.
- Extra vegetables - The great thing about this pie is you can add in your preferred seasonal vegetables such as peas, diced turnips, or corn. A great way of adding extra veggies to your dish.
- Quorn cottage pie - To make gluten free vegetarian shepherd's pie replace the meat with your preferred quorn mince.
- Without Red wine - Don't worry if you don't want to use red wine in the recipe just omit the red wine as it's really an optional ingredient.
- Gluten free Soy sauce- I have used gluten-free soy sauce when I haven't had any gluten free Worcester sauce to hand and it still works well in this recipe.
- Dairy free Shepherd's Pie - To make a dairy free pie just substitute the butter for your preferred dairy-free butter and use almond milk.
Instructions
Add the potatoes into a pan of lightly salted water and bring to a boil. Reduce the heat to simmer and cook until tender.
Carefully heat the oil in a large pan. Sautee the diced onions and carrots until tender for approx 10 minutes.
Add the lamb (or Beef) with the minced garlic and cook until the meat until browned and no longer pink.
Add the beef stock, Worcester sauce, and red wine then bring to a boil and then reduce to simmer for approx 10 minutes.
Add in the chopped parsley and salt and pepper. Then add the cornstarch and stir until combined.
Carefully drain the water from the pan and add the milk and butter. Mash the potatoes until light and fluffy.
Carefully spread the meat filling into the casserole dish and spread evenly.
Gently spoon the mashed potatoes over the top of the meat and spread evenly. With a fork make ruffle the top of the mashed potatoes as this will make lovely crunchy peaks as it cooks.
Bake in the oven for around 30 minutes or until the peaks of the mashed potatoes have turned a slightly golden color and the juices of the meat filling are bubbling.
Equipment
- Medium non-stick pot - for making the potatoes
- Large non-stick pan - for making the pie filling
- Potato masher
- Sharp knife - For peeling and dicing the vegetables
- 9x13 inch casserole dish
I used all of the above equipment when making this gluten-free shepherd's pie. If you don't have a potato masher you can use a fork to mash the potatoes.
If you have a large skillet suitable for baking in the oven you can use this for making the filling on the hob and then top with the mashed potatoes and place straight in the oven to bake, meaning fewer dishes for washing up.
Recipe FAQs
The difference between shepherd's pie and cottage pie is the meat used in the dish. Traditionally Shepherd's pie is made with lamb and cottage pie is made with beef.
Yes, After the pie has been assembled. Wrap well and freeze for up to 1 month. Defrost at room temperature and cook in the oven as directed in the recipe.
Yes, If you have leftover shepherd's pie wrap it well and store it in the fridge for up to 3 days. You can reheat the pie in the oven until the meat sauce is bubbling and the potatoes are crispy.
Other gluten free recipes you might like
📖 Recipe
Gluten free Shepherd's Pie
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- Casserole dish I used 9 x 13 dish.
- Medium pan
- Large non stick pan or skillet
Ingredients
Ingredients for Gluten free shepherd's pie
- 900 grams Potatoes (approx. 4-5 large potatoes) Peeled and quartered
- 3 tablespoons Milk
- 1 tablespoon Butter
- 1 tablespoon Oil
- 1 large Onion Chopped and diced
- 2-3 Carrots Peeled and diced
- 750 grams Minced Lamb Use minced beef for cottage pie
- 1 clove Garlic Minced
- 500 milliliters Beef broth/stock
- 1 teaspoon Gluten free Worcester sauce
- 60 milliliters Dry Red wine Optional
- 1 tablespoon Fresh Parsley Chopped
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Cornstarch AKA Cornflour in the UK
Instructions
Mash potatoes
- Add the potatoes into a pan of lightly salted water and bring to a boil.
- Reduce the heat to simmer and cook until tender.
- Carefully drain the water from the pan and add the milk and butter.
- Mash the potatoes until light and fluffy.
Shepherd's pie filling
- I like to make the filling while the potatoes are cooking.
- Carefully heat the oil in a large pan.
- Sautee the diced onions and carrots until tender for approx 10 minutes.
- Add the lamb (or Beef) with the minced garlic and cook until the meat until browned and no longer pink.
- Add the beef stock, Worcester sauce, and red wine then bring to a boil and then reduce to simmer for approx 10 minutes.
- Add in the chopped parsley and salt and pepper.
- In a small bowl make a slurry with the cornstarch by adding a little cold water to the cornstarch and mixing until it is a smooth liquid.
- Add the cornstarch mix to the pan and stir until fully combined.
Assembling the Shepherd's pie
- Preheat the Oven to 200°C/400°F/Gas 6.
- Carefully spread the meat filling into the casserole dish and spread evenly.
- Gently spoon the mashed potatoes over the top of the meat and spread evenly.
- With a fork make ruffle the top of the mash potatoes as this will make lovely crunchy peaks as it cooks.
- Bake in the oven for around 30 minutes or until the peaks of the mashed potatoes have turned a slightly golden color and the juices of the meat filling are bubbling.
- Remove from the oven and leave to rest for 5 minutes before serving.
Notes
- Gluten free Cottage pie - To make gluten-free cottage pie you can use ground beef instead of lamb.
- Extra vegetables - The great thing about this pie is you can add in your preferred seasonal vegetables such as peas, diced turnips, or corn. A great way of adding extra veggies to your dish.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free Shepherd's pie recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
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