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Gluten Free Shepherd’s Pie Recipe

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4.1 from 2 reviews

This Gluten Free Shepherd’s Pie is a hearty and flavorful comfort food that’s perfect for a cozy weeknight dinner or meal prep. Made with ground beef, vegetables, and topped with fluffy mashed potatoes, it’s a delicious and satisfying dish that’s naturally gluten free and easy to prepare.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil or butter
  • 1 cup diced yellow onion
  • 1 pound ground beef
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons gluten free all purpose flour
  • ¾ cup low sodium beef broth
  • ½ cup frozen corn
  • 1 cup frozen peas and carrots (or ½ cup peas and ½ cup carrots)
  • 4 cups mashed potatoes

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for baking the shepherd’s pie later.
  2. Sauté Onions: Heat a large pan or Dutch oven with the olive oil or butter over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until it becomes translucent.
  3. Cook Ground Beef: Add the ground beef to the pan and cook, stirring occasionally, until it is mostly cooked through and browned.
  4. Add Garlic: Stir in the minced garlic and sauté for an additional 1 minute to release its aroma.
  5. Incorporate Flavorings: Add Worcestershire sauce, tomato paste, dried parsley, rosemary, thyme, salt, and black pepper. Stir and sauté for 1-2 minutes to combine the flavors.
  6. Thicken the Mixture: Sprinkle in the gluten free all-purpose flour and mix well to remove any clumps. This will help thicken the sauce.
  7. Add Broth and Vegetables: Pour in the low sodium beef broth and add the frozen corn, peas, and carrots. Stir to combine everything evenly.
  8. Simmer: Reduce heat to low and cook for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  9. Assemble in Casserole Dish: Transfer the beef and vegetable mixture to a 9×9 inch casserole dish or similar size, spreading it out evenly.
  10. Add Mashed Potato Topping: Spoon the mashed potatoes over the beef mixture, fluffing it with a fork to create texture that will brown nicely during baking.
  11. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the mashed potato topping is lightly golden brown.
  12. Cool and Garnish: Remove from the oven and let the shepherd’s pie cool for about 10 minutes. Garnish with chopped chives and parsley before serving.

Notes

  • You can substitute ground beef with ground turkey or lamb for a different flavor.
  • If you don’t have frozen peas and carrots mixed, use equal parts frozen peas and frozen carrots separately.
  • For creamier mashed potatoes, use butter and cream or milk in the mash.
  • This dish can be made ahead and refrigerated for up to 2 days before baking.
  • Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Find it online: https://yumntasty.com/gluten-free-shepherds-pie-recipe/