Gluten-Free Shepherd's Pie with Potato Top

Ingredients

• 1.5 lbs ground lamb or beef 1.5 lbs ground lamb or beef
• 1 tbsp olive oil 1 tbsp olive oil
• 1 large onion, chopped 1 large onion, chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup GF beef or vegetable stock 1 cup GF beef or vegetable stock
• 2 tbsp GF Worcestershire sauce 2 tbsp GF Worcestershire sauce
• 1 tbsp tomato paste 1 tbsp tomato paste
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 2 lbs potatoes, peeled and quartered 2 lbs potatoes, peeled and quartered
• 0.25 cup unsweetened almond milk or other dairy-free milk 0.25 cup unsweetened almond milk or other dairy-free milk
• 2 tbsp dairy-free butter or olive oil 2 tbsp dairy-free butter or olive oil

Instructions

1. 1

   Begin by preparing the potato topping. Place the peeled and quartered potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat and cook for about 20-25 minutes, or until fork-tender. Drain the potatoes thoroughly and return them to the hot, empty pot for about 1 minute to allow any excess moisture to evaporate.

2. 2

   While the potatoes are cooking, prepare the filling. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb or beef and cook, breaking it up with a spoon, until it's nicely browned and no pink remains, about 8-10 minutes. Drain off any excess fat.

3. 3

   Add the chopped onion, diced carrots, and diced celery to the skillet with the browned meat. Cook, stirring occasionally, until the vegetables begin to soften, approximately 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Stir the GF beef or vegetable stock, GF Worcestershire sauce, tomato paste, dried thyme, salt, and black pepper into the skillet. Bring the mixture to a simmer, then gradually whisk in the cornstarch slurry. Continue to simmer, stirring constantly, until the sauce has thickened to a rich gravy consistency, about 3-5 minutes.

5. 5

   Preheat your oven to 400°F (200°C). While the filling simmers, mash the drained potatoes with the unsweetened almond milk and dairy-free butter or olive oil until smooth and creamy. Season the mashed potatoes with salt and pepper to taste.

6. 6

   Spread the mashed potato topping evenly over the meat and vegetable filling in the skillet. Use a fork to create some texture on the surface, which will help it brown nicely. Place the skillet on a baking sheet to catch any potential drips and bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges.

7. 7

   Allow the shepherd's pie to rest for about 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve and enjoy the comforting flavors and textures.

Nutrition (per serving)

Tips & Notes

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.