Description
A hearty and comforting Gluten-Free Shepherd’s Pie made with tender ground lamb, savory vegetables, and a creamy mashed potato topping. This classic British dish is perfect for a family dinner and is carefully prepared without gluten-containing ingredients to accommodate dietary needs without sacrificing flavor.
Ingredients
Meat Filling
- 1 lb ground lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup gluten-free beef or vegetable broth
- 1 tsp Worcestershire sauce (gluten-free)
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- Salt and black pepper, to taste
Mashed Potato Topping
- 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
- ½ cup milk (or dairy-free milk alternative)
- 3 tbsp butter (or dairy-free butter)
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Place the peeled and chopped potatoes into a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over high heat. Cook until potatoes are very tender, about 15-20 minutes.
- Cook the meat filling: While potatoes cook, heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sauté until softened and fragrant, about 3-4 minutes. Add ground lamb, breaking it up with a spoon, and cook until browned throughout, about 8 minutes. Stir in diced carrots and cook another 5 minutes.
- Add seasoning and vegetables: Mix in tomato paste, thyme, Worcestershire sauce, salt, and pepper. Pour in gluten-free broth, bring to a simmer, and cook until sauce thickens slightly and carrots are tender, about 10 minutes. Stir in frozen peas last and remove from heat.
- Mash the potatoes: Drain potatoes well and return to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble the pie: Preheat the oven to 400°F (200°C). Spread the meat filling evenly in a 9×9-inch baking dish. Carefully spoon the mashed potato layer over the top and spread evenly. Use a fork to create texture on the surface for crisping.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes or until the top is golden brown and the filling is bubbling around the edges. Remove from oven and let cool slightly before serving.
Notes
- Ensure the Worcestershire sauce is gluten-free as some brands contain gluten.
- For a vegetarian version, substitute ground lamb with lentils or mushrooms.
- You can prepare the meat filling a day ahead and refrigerate to save time.
- Use dairy-free milk and butter alternatives to make this dish lactose-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
