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

Cook Time30

Total Time1

Course: Main Course

Cuisine: British

Servings: people

Calories: 567kcal

Author: Georgina Hartley

Ingredients

800 g red potatoes peeled and quartered
100 g unsalted butter
100 ml fresh stock chicken or vegetable
½ teaspoon salt
⅛ 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 chicken or vegetable
1 tablespoon tamari or coconut aminos or gluten-free soy sauce
1 tablespoon mint sauce
½ teaspoon cracked black pepper

Metric - US Customary

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 tamari 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.

Notes

Potato suggestions

Starchy potatoes are best for guaranteeing fluffy, light and creamy mashed potatoes. I recommend Maris Pipers, Russet Potatoes or even Yukon Golds.

Gluten-free flour

You can swap the sweet rice flour for cassava flour. I don't recommend using an all-purpose gluten-free flour.

Expert tips

When adding your butter and liquid to the cooked potatoes warm them up first and tip your potatoes into the add-ins, not the other way around. This avoids gluey mash.
To mash the potatoes you can use a potato masher or a potato ricer, but never use the food processor or the blender as you’ll run the risk again of gluey mash.

How to freeze

Let it cool completely, then portion it into individual or family-sized servings. Wrap each portion tightly in an airtight container, label, and freeze for up to 2 to 3 months. To enjoy, thaw overnight in the refrigerator and reheat in a preheated oven at 350°F (175°C) for 25 to 30 minutes.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of Shepherd's Pie, assuming you serve this recipe into 6.

Nutrition