This Shepherd’s Pie Recipe is delicious and doesn’t have any peas or gluten! It is a great comfort food that you can make any time of the year, not just around St. Patrick’s Day. You can’t really go wrong when you combine meat, potatoes and cheese!
A lot of traditional recipes include peas in the filling. In my recipe I swap that out for corn, and you can use frozen corn to make things even easier. If you would prefer the peas instead of the corn, feel free to add those instead. I also swap out the flour for cornstarch in my recipe. It is an easy switch to make this recipe gluten free, and you won’t even notice the difference.
For the potatoes I would suggest using either Yukon Gold or Russet. I tend to prefer the Yukon Gold because I think they have a bit more flavor, but either one will work. Also, in my recipe I peel the potatoes, but if you prefer to leave the skins on feel free to do so. For the seasonings, I give suggested measurements, but be sure to taste test and adjust to your liking.
I like to make this recipe for special occasions, not just around St. Patrick’s Day. It is not that hard to make, but it does take some time. I would plan on about 2 hours of active cooking time if you make everything at once. I typically boil the potatoes while I am making the filling to save some time. If you are pressed for time, you could always make the filling first and wait to make the mashed potatoes. Making the dish is a little bit of work, but it is worth it at the end! And if you happen to have any leftovers it freezes really well!
If you need a good side dish for this recipe, check out my Irish Soda Bread recipe! You will have an amazing comfort meal if you pair these two together. And I guarantee you won’t be hungry afterwards!
You will find the Shepherd’s Pie Recipe below. There are no adjustments necessary for high altitude, but you might notice a variation in time it takes to boil the water and cook the potatoes. I hope you enjoy this recipe! Be sure to leave a comment if you try it out or have any questions!
Shepherd's Pie Recipe
- 13"x9" glass baking dish
- Stock Pot with Lid
- Large Sauce Pan with Lid
Ground Meat Filling
- 3 tbsp avocado oil
- 2 lbs ground beef
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 medium carrots (peeled and sliced)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tsp fresh thyme (minced)
- 3 tbsp cornstarch
- 3 cups vegetable or beef broth
- 2 cups frozen or fresh corn
- 3 lbs gold or russet potatoes
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 3/8 tsp pepper
- 4 tbsp butter
- 3 tbsp milk
- 4 oz sharp cheddar cheese
- 1 tsp fresh parsley (chopped)
Ground Meat Filling
- Prepare your carrots, garlic, parsley and thyme and set aside in a small bowl.
- Chop the onion and set aside.
- Add 2 tbsp of avocado oil to your large sauce pan. Turn to medium heat and add your ground beef (or meat of your choice). Season with salt and pepper. Cook until the meat has been browned, but not fully cooked.
- Place the ground beef in a large bowl and return the sauce pan to the stove. Add another 1 tbsp of avocado oil and cook the onion for a few minutes. You want it to be soft but not browned.
- Add the carrots, garlic, parsley and thyme and cook for 2-3 minutes, stirring occasionally. Stir in the cornstarch and cook for another 1-2 minutes while stirring occasionally.
- Add the vegetable or beef broth, ground beef, and corn to the carrot mixture. Bring to a boil and simmer while stirring occasionally, making sure to scrap the bottom of the pan. Simmer for 25 minutes or until the sauce begins to thicken. If it needs to thicken a bit more, add another 1 tbsp of cornstarch and simmer for another few minutes.
- Once the filling is done, taste and season with more salt and pepper if necessary. Place the filling evenly in the bottom of the 13x9 glass baking dish.
- Wash and peel your potatoes. Slice about 1/2" thick and cut them in half or quarters depending on the size. Place them in the stock pot and add water until it is at least 1" above the potatoes. Salt the water.
- Place the stock pot on the stove and bring to a boil. Cook until the potatoes break apart easily with a fork.
- Drain the water and add the garlic powder, salt, pepper, butter and milk. Beat with a hand mixer or a stand mixer. Taste test and add more ingredients as necessary.
- Either pipe or evenly spoon the potatoes on top of the ground meat filling.
- Preheat oven to 425 F.
- Place the 13x9 glass baking dish in the oven and bake for about 10 minutes, until it is hot and bubbling.
- Remove the baking dish and preheat the broiler.
- Grate the sharp cheddar cheese and sprinkle on top of the mashed potatoes.
- Broil for a few minutes until the cheese is lightly browned and bubbling.
- Sprinkle with fresh parsley before serving.
- Store any leftovers in an airtight container. Will last about 4 days in the refrigerator or 4-6 months in the freezer.
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