Gluten-Free Shepherd’s Pie Recipe

By: Gillian Olins on January 16, 2013

Shepherd’s Pie is a British dish (and gluten-free) which has been popular since at least 1877, and is often served in pubs. It was originally created as a means of using leftover cooked meat, but nowadays is generally made with fresh meat. It can be served with cooked peas or green beans.

1 lb ground lamb
1 large onion, chopped
1 garlic clove, minced
1 1/3 cups beef stock (gluten-free)
2 Tbs tomato paste
1/2 tsp Worcestershire sauce (gluten-free)
1 tsp dried thyme
2 bay leaves
1 1/2 Tbs cornstarch
1/4 cup cold water
Salt & pepper
4 boiled Russet potatoes
2 Tbs butter
5 Tbs milk

Preheat the oven to 400 degrees F.

Place lamb, onion and garlic in a large saucepan and cook 8-10 minutes until meat is browned and onion is transparent, stirring frequently. Add stock, tomato paste, Worcestershire sauce, thyme and bay leaves. In a small bowl or cup, mix together the cornstarch and water; stir into the pan. Adjust seasoning to taste with salt and pepper. Bring to a boil; lower the heat and simmer for 5 minutes. Stir until thickened. Transfer to a medium-sized casserole dish. Mash the potatoes with the butter and milk; season to taste with salt and pepper. Spread the mashed potato over the meat; use a fork to score or make ridges on the surface. Place the casserole on the middle shelf in the oven and bake until the surface is lightly browned and crisp (about 25 minutes). Serve immediately.

4 servings