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Gluten-Free Shepherd's Pie Recipe


Gluten-Free Shepherd Pie Recipe

Gluten-Free Shepherd Pie

Photo 2013 © Teri Gruss

Shepherd's pie or cottage pie? According to our British and Irish Food Expert Elaine Lemm, if you use lamb to make this recipe it is officially called "shepherd's pie." If you use beef then call it "cottage pie." Whatever meat you add, whatever you call it, our recipe is gluten-free and the resultant savory pie is an absolute comfort food on a cold winter night.

Traditional shepherd pie recipes utilized leftover meats like roast lamb, beef or mutton. Fresh vegetables and herbs were added along with a scant bit of flour and broth to this simple, time-honored dish, all topped with fresh cheesy mashed potatoes.

Cook's Note: If you can't find gluten-free Worchestershire sauce, omit it from the recipe. Read labels carefully. Worchestershire sauce made with malt vinegar contains gluten.

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 to 6 servings


  • 2 slices bacon, preferably nitrate-free bacon
  • 1 pound hamburger OR ground lamb
  • 1/2 small onion,  chopped (about 1/2 cup)
  • 1 stalk celery,  chopped
  • 1 carrot, chopped
  • 1 cup mushrooms, chopped
  • 1 cup frozen peas
  • 2 tablespoons sweet rice flour
  • 1 tablespoon tomato paste
  • 1 tablespoon gluten-free Worchestershire (check label carefully - some products contain gluten)
  • 1/2 -3/4 cup beef stock
  • 2 teaspoons fresh thyme
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh minced rosemary (optional)
  • Salt and pepper to taste
  • 1 3/4 pounds (about 5 medium) red or Yukon Gold potatoes
  • 2 tablespoons butter
  • 1/4 cup milk
  • 3 ounces shredded cheddar cheese
  • 1 tablespoon fresh chopped chives


Fry bacon until crisp. Remove and chop. Set aside. Add ground meat, onion, celery and carrot to the pan with bacon fat. Fry over medium high heat until the meat is browned. Add mushrooms and frozen peas and cook for about 3 more minutes.

Add gluten-free sweet rice flour as a thickener and stir to blend. Stir in tomato paste, gluten-free Worchestershire sauce and beef stock. Cook until the mixture is thick and all vegetables are tender. Remove from heat and prepare mashed potatoes.

Preheat oven to 375 degrees.

Fill a large saucepan about half full with water. Add 1 teaspoon salt and bring to a boil. Peel and quarter potatoes. Carefully add to boiling water, reduce heat to medium and simmer until the potatoes are tender. Drain completely. Use a potato ricer or masher. Add butter and milk and mash until smooth. Stir in shredded cheddar cheese and chopped chives. Salt and pepper to taste.

Spoon meat and vegetable mixture into a 1 1/2 quart baking dish. Spread mashed potatoes over the top of the meat. Use a spatula to smooth and a fork to make a a pattern in the potatoes if you like.

Bake in preheated oven for about 30 minutes or until the potatoes are golden brown.

Reminder: Avoid gluten cross contamination in the kitchen!

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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