Name: Gluten-free Shepherds pie
Cook time: 50 min
Ingredients: 1 lb grass-fed ground beef; 2 medium carrots (chopped); 2 cloves garlic (chopped); 1/4 cup frozen peas; 1/2 yellow onion (chopped); Herbs & seasoning: rosemary (oregano, salt, pepper); 4-5 russet medium potatoes (skinned & diced); 2-3 tbsp butter - depending on how you like your potatoes; 1 1/2 tsp chili powder; 1 tbsp olive oil; Shredded cheddar cheese (optional - use dairy-free for a dairy-free version)

My favorite gluten-free Shepherds pie

January 8, 2020
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Christmas, Christmas recipes, Fall, Fall recipes, Gluten free, Healthy, Recipes
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2 Comments

Winter is my favorite time of year because not only do I love skiing but I also love making shepherds pie! It’s so warm and delicious and is the perfect comfort food for those chilly winter nights. Now I understand not everyone lives in the cold climate so no worries cause you can make this dish then refrigerate it and have it cold! 🙂

If you love shepherds pie then you’re going to love my spin on it and fall in love with this gluten-free & dairy-free recipe which uses homemade 15 minute mashed potatoes, delicious fresh corn and the perfect amount of seasoning to have you out of the kitchen and eating in under 50 minutes.

Ingredients

1 lb grass-fed ground beef
2 medium carrots, chopped
2 cloves garlic, chopped
1/4 cup frozen peas
1/2 yellow onion, chopped
Herbs & seasoning: rosemary, oregano, salt, pepper
4-5 russet medium potatoes, skinned & diced
2-3 tbsp butter – depending on how you like your potatoes
1 1/2 tsp chili powder
1 tbsp olive oil
Shredded cheddar cheese (optional) – use dairy-free for a dairy-free version

Directions

Preheat oven to 400 F
Mashed potatoes: Boil a large pot of water and add skinned and chopped russet potatoes, add a pinch of salt – boil until very soft, drain water, mash and add another pinch of salt and 2-3 tbsp butter – add a spice (optional)
While mashed potatoes are cooling down, drizzle 1 tbsp olive oil on a skillet and add chopped carrots, diced garlic, frozen peas, chopped onion and cook for 1 minute then add ground beef.
Once cooked season with rosemary, oregano, salt, pepper and chili powder, and stir
Assembly: In a pan scoop out meat mixture then layer with mashed potatoes. Add shredded cheese (optional)
Cook at 400 for 30 minutes then switch to the broil setting at 400 for 5 minutes
Enjoy 🙂
Leftovers: store in the fridge for up to 5 days. Reheat on the warm setting for 15 minutes or until warm

Print Recipe

Gluten-free Shepherds pie

Cook Time50 mins

Ingredients

1 lb grass-fed ground beef
2 medium carrots chopped
2 cloves garlic chopped
1/4 cup frozen peas
1/2 yellow onion chopped
Herbs & seasoning: rosemary oregano, salt, pepper
4-5 russet medium potatoes skinned & diced
2-3 tbsp butter – depending on how you like your potatoes
1 1/2 tsp chili powder
1 tbsp olive oil
Shredded cheddar cheese optional – use dairy-free for a dairy-free version

Instructions

Preheat oven to 400 F
Mashed potatoes: Boil a large pot of water and add skinned and chopped russet potatoes, add a pinch of salt – boil until very soft, drain water, mash and add another pinch of salt and 2-3 tbsp butter – add a spice (optional)
While mashed potatoes are cooling down, drizzle 1 tbsp olive oil on a skillet and add chopped carrots, diced garlic, frozen peas, chopped onion and cook for 1 minute then add ground beef.
Once cooked season with rosemary, oregano, salt, pepper and chili powder, and stir
Assembly: In a pan scoop out meat mixture then layer with mashed potatoes. Add shredded cheese (optional)
Cook at 400 for 30 minutes then switch to the broil setting at 400 for 5 minutes
Enjoy 🙂
Leftovers: store in the fridge for up to 5 days. Reheat on the warm setting for 15 minutes or until warm