Kevin's Gluten-Free Shepherd's Pie

A half-beef, half-lamb filling built on fresh herbs and thickened with gluten-free flour, topped with parmesan-and-cream mashed Yukon golds and baked until golden. Homey, hearty, and perfect for St. Patrick's Day (or any night).

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Ingredients

  • •¾ lb ground beef (80/20)
  • •¾ lb ground lamb
  • •2 ½ lb Yukon gold potatoes, peeled and quartered
  • •1 yellow onion, diced
  • •2 tbsp garlic, minced
  • •¼ cup fresh parsley
  • •¼ cup fresh thyme
  • •2 tbsp fresh rosemary
  • •2 tbsp Worcestershire sauce
  • •2 tbsp tomato paste
  • •1 tbsp Better Than Bouillon beef stock
  • •3 tbsp gluten-free all-purpose flour
  • •1 cup cold water
  • •1 ½ cups frozen peas, corn, and carrots
  • •4 tbsp butter, divided
  • •¾ cup parmesan (grana padano), fresh grated
  • •½ cup heavy cream
  • •1 tsp granulated garlic
  • •1 tbsp avocado oil
  • •salt & pepper (to taste)

Steps

  1. Boil the potatoes: Peel the Yukon gold potatoes, quarter them, and boil in water until fork tender.
  2. Sauté the aromatics: Dice the onion and sauté in avocado oil with the garlic (about two big scoops if using pre-minced).
  3. Add the meat: Add the beef and lamb mixture (half and half, or all one or the other if you prefer). Hand-mix it into the pan so you can control the size of the chunks.
  4. Season with herbs: Add the fresh parsley, rosemary, and thyme. Add a knob of butter and 2 tablespoons of Worcestershire.
  5. Add tomato paste & stock: Stir in about 2 spoonfuls of tomato paste and 1 large spoon of better-than-bouillon beef stock. Mix well.
  6. Thicken with flour: Slowly incorporate the gluten-free all-purpose flour a little at a time, mixing it through fully before adding more, until all the oil is absorbed.
  7. Add water & vegetables: Stir in about 1 cup of cold water, then mix in the frozen peas, corn, and carrots — these help bind everything together. Pour the mixture into your baking dish.
  8. Mash the potatoes: Mash the fork-tender potatoes with butter, fresh grated parmesan (grana padano works great), heavy cream, and granulated garlic. Taste and season with salt and pepper.
  9. Assemble & bake: Spread the mashed potatoes over the meat mixture and smooth it out. Bake at 400°F for 25-30 minutes.
    25:00
  10. Serve: Let it rest briefly, then serve.
Kevin's Tip: Use fresh herbs over dried whenever you can — it's a game changer here. And go easy on the rosemary; it's a fickle, delicious herb that likes to take over the whole dish.
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