Ciao! I’m Sam, and this Gluten-Free Shepherd’s Pie with Ground Beef is one of those recipes that feels like a warm blanket on a brisk autumn evening. Growing up in Tuscany, meals were big-hearted, slow-cooked, and layered with tradition. While shepherd’s pie isn’t Italian, its warmth and simplicity remind me of my grandmother’s baked dishes, hearty, rustic, and always made to share.
Years later, in the U.S., when I had to go gluten-free, I was determined not to give up these comfort classics. This pie became a staple. It’s easy to prepare, budget-friendly, and filling without relying on any wheat. Whether you’re feeding family, meal prepping, or just craving comfort food without compromise, this dish is one you’ll come back to again and again.
Gluten-Free Shepherd’s Pie with Ground Beef
Equipment
- large pot
- colander
- masher
- large skillet
- baking dish (9×9 inch)
- oven
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (85% lean recommended)
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- salt and pepper to taste
- 1 cup low-sodium beef broth
- 1 tbsp cornstarch or arrowroot powder
- 2 lbs russet potatoes, peeled and chopped
- 4 tbsp unsalted butter or dairy-free alternative
- 1/2 cup milk or unsweetened non-dairy milk
- salt to taste (for potatoes)
- shredded cheese for topping (optional)
Instructions
- Place chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 12–15 minutes. Drain, return to pot, and mash with butter and milk until smooth. Season with salt. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and carrots. Sauté for 5–7 minutes until softened. Add garlic and ground beef. Cook until beef is browned, breaking it up as it cooks.
- Stir in tomato paste, thyme, rosemary, paprika, salt, and pepper. Pour in beef broth and bring to a simmer. Whisk cornstarch with a tablespoon of water in a small bowl, then add to skillet. Stir until thickened. Mix in peas and simmer 3 more minutes. Remove from heat.
- Preheat oven to 400°F (200°C). Spoon beef mixture into a 9×9-inch baking dish. Spread mashed potatoes evenly on top. Use a fork to create texture. Optional: top with shredded cheese.
- Bake for 20–25 minutes until bubbling and lightly golden on top. Let rest 5–10 minutes before serving.
Notes
Nutrition
Why You’ll Love This Gluten-Free Shepherd’s Pie with Ground Beef
A cozy classic made weeknight-easy
Imagine this: savory ground beef, caramelized onions, and sweet peas nestled beneath a mountain of creamy mashed potatoes, all baked until bubbling and golden. It’s simple enough for a Tuesday, comforting enough for a Sunday supper, and delicious enough for seconds.
This version keeps everything gluten-free without using fancy substitutions or specialty ingredients. Plus, it’s easy to adapt based on what you have in your kitchen, whether you’re planning meals like these easy gluten-free dinners or working from your weekly grocery haul.
Family-friendly, freezer-friendly, and fuss-free
This dish stores like a dream. Make it ahead and refrigerate or freeze in portions for busy nights. It’s one of those meals that tastes even better the next day. Serve it with a crisp green salad or steamed veggies, and dinner’s done.
Looking for more hearty meals? Try my simple beef and broccoli recipe or one-pot chicken and rice to build your weekly rotation.
Ingredients
Here’s what you’ll need to build this hearty pie. Everything is naturally gluten-free and pantry-friendly.
For the meat and veggie filling:
- 1 tablespoon olive oil
- 1 pound ground beef (85% lean recommended)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup low-sodium beef broth
- 1 tablespoon cornstarch (or arrowroot powder)
For the mashed potato topping:
- 2 pounds russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter or dairy-free alternative
- ½ cup milk (or unsweetened non-dairy milk)
- Salt to taste
Optional: Add shredded cheese on top before baking for extra flavor
Step-by-Step Instructions
1. Prepare the mashed potatoes
- Place chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, then reduce to simmer until fork-tender, about 12–15 minutes.
- Drain and return to the pot. Add butter and milk.
- Mash until smooth. Season with salt. Set aside.
2. Make the beef filling
- In a large skillet over medium heat, heat olive oil.
- Add onion and carrots. Sauté 5–7 minutes until softened.
- Stir in garlic and ground beef. Cook until browned, breaking it up with a spoon.
- Add tomato paste, thyme, rosemary, paprika, salt, and pepper. Stir to combine.
- Pour in the beef broth and bring to a simmer.
- In a small bowl, whisk cornstarch with a tablespoon of water. Add to skillet and stir until thickened.
- Stir in peas. Simmer 3 more minutes, then remove from heat.
3. Assemble and bake
- Preheat oven to 400°F (200°C).
- Spoon the beef mixture into a baking dish (about 9×9″).
- Spread mashed potatoes evenly over the top. Use a fork to create texture on the surface for crisping.
- Optional: sprinkle shredded cheese over the potatoes.
- Bake for 20–25 minutes or until the top is golden and filling is bubbling.
- Let sit 5–10 minutes before serving.
Tips for Success
- Don’t skip the cornstarch – It thickens the beef mixture so the pie isn’t watery.
- Add depth – A splash of gluten-free Worcestershire sauce or balsamic vinegar can boost the flavor even more.
- Make ahead – Prep the filling and potatoes separately, then assemble and refrigerate until ready to bake.
- For extra crisp topping – Broil the last 2–3 minutes of baking to brown the potatoes.
This pie pairs wonderfully with a fresh green salad, roasted Brussels sprouts, or just a big spoon.
Variations and Add-Ons
Here are some great ways to personalize this recipe:
- Sweet Potato Topping: Use mashed sweet potatoes instead of russet for a sweeter, nutrient-rich twist.
- Add Veggies: Mix in mushrooms, corn, or green beans with the meat layer.
- Cheesy Crust: Add a layer of sharp cheddar or parmesan over the potatoes before baking.
- Spicy Kick: Mix in chili flakes or a dash of hot sauce with the meat.
For another cozy twist, try recipes like these teriyaki chicken bowls or Greek chicken bowls.
Storage and Reheating
This meal was made for leftovers.
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze fully assembled (uncooked or cooked) for up to 2 months. Thaw overnight in fridge.
- Reheat: Microwave individual portions, or bake at 350°F until heated through.
Great for lunchboxes, batch cooking, or bringing to a friend in need of a warm meal.
FAQs
Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken works just as well. Just add a splash of oil to prevent dryness.
What’s the best potato for the topping?
Russet potatoes are ideal, they’re starchy and mash well. Yukon Golds also work for a buttery finish.
Can I make this dairy-free?
Absolutely. Use dairy-free butter and milk for the potatoes. It won’t sacrifice any flavor.
Do I need to bake it, or can I serve it straight from the skillet?
Baking helps the top brown and the flavors meld, but in a pinch, you can serve it directly from the pan after adding mashed potatoes.
Final Thoughts
Gluten-Free Shepherd’s Pie with Ground Beef is more than just a dinner, it’s a dish that comforts, satisfies, and brings people together. With simple ingredients and bold, savory flavor, this is the kind of recipe that earns its place in your regular rotation.
For more soul-warming meals, check out these hearty chicken noodle soup bowls or browse through easy gluten-free dinners to keep your table full all season long.