Go Back

Gluten-free Shepherds pie

Cook Time 50 mins


  • 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


  • 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