A baking dish of Gluten-Free Shepherd's Pie with a portion removed. A bowl of Shepherd's Pie and a bowl of mint sauce to the side
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Gluten-Free Shepherd's Pie

Gluten-Free Shepherd’s Pie is a deeply flavourful homely recipe with a rich gravy, plenty of vegetables and a crisp buttery potato topping.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: British
Keyword: how to make gluten-free shepherd's pie
Servings: 6 people
Calories: 567kcal
Author: Georgina Hartley

Ingredients

  • 800 g red potatoes peeled and quartered
  • 100 g unsalted butter
  • 100 ml fresh stock I use chicken
  • ½ teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 1 onion peeled and finely diced
  • 2 carrots peeled and finely diced
  • 2 celery sticks finely diced
  • 1 courgette finely diced
  • 600 g lamb mince
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons sweet rice flour
  • 200 ml fresh stock I use chicken
  • 1 tablespoon coconut aminos
  • 1 tablespoon mint sauce
  • ½ teaspoon cracked black pepper

Instructions

  • Boil a large saucepan of water and add the potatoes. Cook for 20 minutes or until the potatoes break apart when you touch them with the tip of a knife. Drain the potatoes from the water.
  • Add the butter, stock, salt and pepper to the now empty saucepan and heat gently until the butter has melted. Remove from the heat.
  • Tip the cooked potatoes back into the saucepan and mash well until the potatoes are creamy. Set aside whilst you prepare the lamb mince.
  • Pre-heat the oven to 200 °C/180°C fan assisted/gas mark 5.
  • Heat the olive oil in a wide bottomed saucepan then add the onion, carrots, celery and courgette. Cook for about 10 minutes until the vegetables have softened.
  • Add the lamb mince, bay and thyme leaves, stirring occasionally until the lamb has browned.
  • Add the sweet rice flour to the pan, mixing in well to absorb the fat. If there is any excess oil then remove it with a spoon.
  • Pour in the stock and stir until a thick gravy has formed.
  • Add the coconut aminos and mint sauce, stirring through. Cook for 5-10 minutes so all the flavours are well combined.
  • Remove the lamb mince from the heat then spoon into an ovenproof baking dish into an even layer.
  • Spoon the mashed potato over the top until it completely covers the lamb mince, then create light furrows in the potato by using the back of a fork.
  • Bake in the oven for 25-30 minutes until the potato is golden.

Nutrition

Calories: 567kcal | Carbohydrates: 32g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 555mg | Potassium: 1005mg | Fiber: 3g | Sugar: 6g | Vitamin A: 80.5% | Vitamin C: 25.4% | Calcium: 5.2% | Iron: 15.9%