Classic Gluten-Free Beef Shepherd’s Pie
The ultimate comfort food made simple! This hearty skillet favorite layers seasoned ground beef and tender vegetables in a rich, savory gravy, topped with golden, creamy mashed potatoes. Completely gluten-free and guaranteed to satisfy the whole family
Prep time: 20 mins | Cook time: 40 mins | Servings: 6
Ingredients:
• 1.5 lbs ground beef (85/15 or 90/10)
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp cornstarch (dissolved in 2 tbsp cold water)
• 1.5 cups low-sodium beef broth (certified gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary, finely chopped
• 1 cup frozen peas
• Salt and freshly cracked black pepper, to taste
Potato Topping:
• 2 lbs Russet or Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• 1/3 cup milk or heavy cream
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for browning)
Instructions:
1. Make the Mash: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15 minutes until fork-tender. Drain, return to the pot, and mash thoroughly with butter, milk, garlic powder, salt, and pepper until smooth.
2. Brown the Beef: Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess grease and set beef aside on a plate.
3. Sauté Veggies: In the same skillet over medium heat, add the diced onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Build the Gravy: Stir in the tomato paste, dried thyme, and rosemary. Return the beef to the pan. Pour in the beef broth and bring to a simmer. Stir in the cornstarch slurry and simmer for 2–3 minutes until the gravy noticeably thickens. Fold in the frozen peas. Season with salt and pepper.
5. Assemble & Bake: Transfer the meat filling into a 9×13-inch baking dish (or keep in an oven-safe skillet). Spread the mashed potatoes evenly over the top, roughing up the surface with a fork to create crispy ridges. Sprinkle with Parmesan if using. Bake for 25–30 minutes until golden and bubbling around the edges. Rest 10 minutes before slicing.
