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Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons butter
- 1/2 cup milk or cream
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1.5 pounds ground lamb (or ground beef)
- 2 tablespoons tomato paste
- 1 cup gluten-free beef broth
- 1 tablespoon gluten-free Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1/2 cup shredded cheddar cheese (optional)
Before you start
Equipment You'll Need
- Large pot for boiling potatoes
- Large skillet
- 9x13-inch baking dish
- Potato masher
- Wooden spoon
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Always check that your Worcestershire sauce is labeled gluten-free, as traditional versions contain malt vinegar
- Verify your beef broth is gluten-free by checking the label
- For extra crispy potato topping, brush the surface lightly with melted butter before baking
- The cornstarch slurry prevents lumps better when mixed with cold water before adding to hot liquid
- Ground beef can be substituted for lamb if preferred
Instructions
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Preheat your oven to 400°F (200°C).
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Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are fork-tender.
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While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the diced onion and carrots, cooking for 5-6 minutes until softened.
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Add the minced garlic and cook for 1 minute until fragrant.
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Add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and no longer pink.
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Stir in the tomato paste, thyme, and rosemary, cooking for 1 minute.
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Pour in the gluten-free beef broth and Worcestershire sauce. Bring to a simmer.
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Add the frozen peas and stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
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Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper.
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Transfer the meat mixture to a 9x13-inch baking dish, spreading it evenly across the bottom.
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Spoon the mashed potatoes over the meat layer, spreading to cover completely. Use a fork to create texture on top for extra crispiness.
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If using, sprinkle the shredded cheddar cheese over the potato layer.
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Bake for 20-25 minutes until the top is golden brown and the filling is bubbling around the edges.
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Let the shepherd's pie rest for 5-10 minutes before serving.
Chef's notes
Store leftovers covered in the refrigerator for up to 3 days
Reheat individual portions in the microwave or the entire dish covered with foil at 350°F for 20 minutes
This dish can be assembled ahead of time and refrigerated unbaked for up to 24 hours; add 10 minutes to baking time if baking from cold
Freezes well for up to 3 months; thaw overnight in refrigerator before reheating
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