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Shepherd's Pie

This lighter, gluten-free, and dairy-free Shepherd’s Pie is a comforting dish featuring lean ground beef, hearty vegetables, and creamy Yukon Gold mashed potatoes—perfect for meat-and-potato lovers with food allergies!
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Video

Ingredients
  

  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (optional)
  • 10-12 oz frozen mixed vegetables (carrots, corn, peas, green beans)
  • 2 tbsp gluten-free flour
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried parsley
  • ½ tsp dried rosemary
  • ¼ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • paprika
  • Kosher salt and pepper, to taste

Method
 

  1. Place peeled and diced potatoes with 1 cup of chicken broth in the Instant Pot. Cook on high pressure for 8 minutes, then quick release. Add dairy-free milk, plant-based butter, and ½ tsp salt, then blend with an electric hand mixer until smooth and creamy. Adjust seasoning to taste.
  2. Preheat to 400°F. Prepare a casserole dish with cooking spray.
  3. In a large sauté pan, brown ground beef with onion and celery over medium-high heat, breaking it apart as it cooks. Drain excess fat. Add mushrooms, if using, and cook until tender.
  4. Sprinkle gluten-free flour over the beef mixture, stirring to coat. Add beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, garlic, parsley, salt, pepper and frozen vegetables. Simmer over low heat for 5-10 minutes until the mixture thickens.
  5. Spread the meat mixture evenly in the casserole dish. Top with mashed potatoes, spreading evenly to cover. Sprinkle with paprika.
  6. Bake for 20-25 minutes. Broil for 1-2 minutes for a golden potato topping.
  7. Let cool for 5 minutes before serving. Enjoy this wholesome, comforting dish!

Video