I’ve had several reader requests for a gluten free Shepherd’s Pie recipe, and I can understand why. What a delicious way to package leftovers so the family will never know you’re just being crafty!
I mean, a layer of homemade mashed potatoes on top will pretty much get my kids to eat anything (and I can’t say I blame them). And when you can clean out the fridge to fill the innards of this “pie” so it’s a little different each time, it keeps things deliciously interesting.
The history of Shepherd’s Pie is not glamorous, but I love it. Not unlike what we all face today when staring at our own larders, frugal Irish cooks in the 1700s found a way to make the most of what they had.
If we’re being technical, “Shepherd’s Pie” was traditionally made with lamb or mutton (sheep are tended by shepherds, after all), and “Cottage Pie” was made with beef. My gluten free Shepherd’s Pie Recipe below is vegetarian, but you could add leftover grilled or baked fish, chicken or other protein (again, whatever’s in your fridge!).
If you’re more in the mood for a traditional pie crust instead of a mashed potato crust, my Homemade Gluten Free Pot Pie is no less delicious and just as hearty. They will both warm you from the inside on any cold winter or early spring day.
For this recipe, remember that the key is to use what YOU have in YOUR refrigerator TODAY. That means that YOUR gluten free Shepherd’s Pie may not look like mine does … today. I’ve given you proportions and suggestions and also indicated brands I’ve used to make this recipe vegan so you know how to do that, but don’t let that restrain your own creativity.
If you’d rather, feel free to add any meat or protein you like, especially if it’s already cooked and in your fridge! That’s the whole spirit of this recipe — use what you’ve got!
A note about the potatoes for the mashed potatoes: I didn’t peel mine. We don’t mind the skins (that’s where extra fiber, vitamins and minerals are, too!), and it saves some effort. I also used creamer potatoes which are smaller, and that meant I didn’t even have to cube them before boiling — even less work! You seen what I’m getting at here? Less effort means a better recipe in my book! I think my Irish ancestors would be proud.
You really can’t even see the peels once the mashed potato topping is on the Shepherd’s Pie, so you can be sneaky about that, too.
Ready to go in the oven and in 25 short minutes, ready to feed your family AND have more leftovers!!!
It’s the recipe that keeps giving.
If you try this gluten free Shepherd’s Pie or Cottage Pie recipe, I’d love to hear what you put in it! And please leave a 5-star review! It really does make a difference!
Gluten Free Shepherd’s Pie Recipe
Gluten Free Shepherd's Pie Recipe
Warm, hearty comfort food hailing from Ireland -- gluten free Shepherd's Pie is a deliciously creative way to use up leftovers of any kind and top them with the mashed potatoes everyone loves!
Ingredients
Mashed Potatoes
- 2 pounds potatoes, boiled (Russet or creamer, peeled or not -- as pictured, not peeled)
- 1/2 cup sour cream, dairy or vegan (Forager Project)
- 1 large egg or 3 Tbs. aquafaba
- 1/2 cup milk, dairy or vegan
- 1/4 cup shredded parmesan cheese, dairy or vegan (Go Veggie)
- salt & pepper, to taste
- 2 Tbs. melted butter or vegan alternative, melted (e.g. Earth Balance Buttery Sticks)
- fresh parsley for garnish
Shepherd's Pie Filling
- 1 Tbs extra virgin olive oil
- 1 small yellow onion, diced
- 2 cups chopped fresh or frozen vegetables (pictured: 1 zucchini squash, 6 baby bella mushrooms, 6 mini peppers, 4 small creamer potatoes, 1/2 cup cooked peas)
- *1 pound fish, chicken, beef, lamb OR pressed firm tofu* (optional - see notes)
- 2 Tbs. dry red wine or additional broth
- 2 Tbs. coconut aminos or gluten free Tamari
- 2 Tbs. gfJules Gluten Free All Purpose Flour
- 1 Tbs. tomato paste
- 1 cup vegetable broth (if unsalted, add salt, to taste)
Instructions
- If peeling potatoes for mashed potatoes, do so. As pictured, I did not peel the potatoes. If using larger Russet potatoes, chop into equal-size pieces and place in a large pan on the stovetop, covering with cold water. If using creamer potatoes, there is no need to chop them first. Bring to a boil and cook until fork tender, approximately 10-14 minutes.
- Drain the potatoes in the pot, then mash. Add sour cream, egg or aquafaba, milk, parm, and salt and pepper, stirring until smooth. Add more milk if you prefer even creamier mashed potatoes.
- Preheat oven to 400°F.
- While the potatoes are cooking, begin to prepare the filling by dicing the onion and cooking in a large skillet with the oil until the onions are translucent, stirring continuously, approximately 3 minutes.
- Add chopped vegetables and cook, adding extra oil if needed to keep the vegetables from sticking in your pan. Continue to cook until the vegetables are softened and slightly browned. Mushrooms and peas take less time than other vegetables, so add to the pan in the order of vegetable density.
- Add wine, coconut aminos, gfJules Flour, tomato paste and vegetable broth to the pan, stirring to combine well, then remove from heat.
- Oil a large casserole dish, at least 10 inches around (see photos above). Transfer cooked filling to the dish then scoop mashed potatoes on top, then spread evenly across the top. Melt, then drizzle butter over the top of the potatoes before baking.
- Bake in the center rack for 20 minutes, then broil for up to 5 minutes if the top of the potatoes isn't nicely browned, but watch closely to be sure it's not burning. Remove to cool slightly before serving. Garnish with fresh parsley, if desired.
Notes
*If adding uncooked protein, saute with onion and make sure it's fully cooked before adding vegetables to the saute pan. The easier route is to use leftover proteins which have already been grilled or baked; those can be stirred in with the cooked vegetables before adding to the casserole dish.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 330Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 71mgSodium 461mgCarbohydrates 28gFiber 4gSugar 4gProtein 25g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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