This is a classic dish that you can probably find a million recipes for. It’s simple, easy to make a lot of and always still delicious when you make it ahead of time. Below you’ll find my version of Shepherd’s Pie. I’ve tried a few different modifications over the years and this seems to taste the best! Plus, this recipe is completely gluten free, which makes a staple around here! In case you’re not familiar with Shepherd’s pie, it’s basically a meat pie topped with mashed potatoes. Some times it’ll include an actual pie crust but since we’re gluten free here we don’t need that. Below, you’ll find the ingedients steps to make the meat and veggie mixture. Once you’ve made that top it with mashed potatoes. Make your mashed potatoes any way you like, but keep them gluten free, no flour or seasonings that contain gluten. I only add butter, milk, salt and pepper to my mashed potatoes.
Ingredients for Shepherd’s pie
- Ground beef, 2 lbs but if you’re making for more people add accordingly.
- Sausage (I like the mix of these 2 meats together. I use 3 links and cut them open to crumble them. I’ve usually use sweet Italian sausage, although I did use German sausage once and it was also delicious!)
- Onion, half, chopped
- Beef broth, 1 cup
- Worcestershire sauce, 1 tbsp
- Peas and carrots, bag of frozen works good
- Corn starch, 1 tbsp
- Mashed potatoes
- Cheese (optional)
Meat and Veggie mixture
- In large saute pan, brown your meat. If you have sausage links, cut them open, peel off casing and crumble up. You may need to drain any access fat depending on what ground beef you bought. The more lean, the less you’ll need to drain.
- Add onion, cook until soft. Also add some salt and pepper here.
- Add peas and carrots. Frozen is good. If you have fresh carrots you can chop them up instead, your preference.
- Add broth and Worcestershire sauce. Turn up to med/high and bring to a low boil. Let cook for 5 minutes, or so.
- While that’s cooking, mix 2 tablespoons of water with 1 tablespoon of cornstarch.
- While your mixture is still boiling, slowly add the cornstarch and water, stirring as you add it.
- Continue to stir until it thickens up a bit.
- Remove from heat and your meat and veggies are done.
- Transfer it to a baking dish or aluminum tray, and top with mashed potatoes.
- Set oven to 375°
- Before you put it in the oven, fork the potatoes to roughen them up. That way it gets crispy golden brown on top.
- If you are putting in the oven right away you’ll only need to bake it about 30 minutes, just until your potatoes are slightly crisp on top. If you are refrigerating and cooking later, you’ll need to bake at least an hour.
- If you would like to top with cheese (I always add cheese anytime I can 😉) just cover your potatoes with shredded cheese for the last 10 minutes in the oven.
One of our favorites!
This dish is great! We eat it a few times a month, and all 4 kids eat it up! I make it when we are hosting because it’s so easy to make ahead of time. I make this a lot for other people too. Whenever I think I can help someone out by bringing a meal over, I always start with this one!
I hope you enjoy it as much as we do!! As always please leave any questions down in the comments!
For more of my gluten free ideas, click here!
