Gluten-free Shepherd's Pie is a warm Irish comfort dish featuring a savory base topped with creamy mashed potatoes and melted cheese. It's naturally gluten-free and a practical way to repurpose leftovers into a satisfying main course.
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If peeling potatoes for mashed potatoes, do so. As pictured, I did not peel the potatoes. If using larger Russet potatoes, chop into equal-size pieces and place in a large pan on the stovetop, covering with cold water. If using creamer potatoes, there is no need to chop them first. Bring to a boil and cook until fork tender, approximately 10-14 minutes.
Drain the potatoes in the pot, then mash. Add sour cream, egg or aquafaba, milk, parm, and salt and pepper, stirring until smooth. Add more milk if you prefer even creamier mashed potatoes.
Preheat oven to 400°F.
While the potatoes are cooking, begin to prepare the filling by dicing the onion and cooking in a large skillet with the oil until the onions are translucent, stirring continuously, approximately 3 minutes.
Add chopped vegetables and cook, adding extra oil if needed to keep the vegetables from sticking in your pan. Continue to cook until the vegetables are softened and slightly browned. Mushrooms and peas take less time than other vegetables, so add to the pan in the order of vegetable density.
Add wine, coconut aminos, gfJules Flour, tomato paste and vegetable broth to the pan, stirring to combine well, then remove from heat.
Oil a large casserole dish, at least 10 inches around (see photos above). Transfer cooked filling to the dish then scoop mashed potatoes on top, then spread evenly across the top. Melt, then drizzle butter over the top of the potatoes before baking.
Bake in the center rack for 20 minutes, then broil for up to 5 minutes if the top of the potatoes isn't nicely browned, but watch closely to be sure it's not burning. Remove to cool slightly before serving. Garnish with fresh parsley, if desired.
Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
Yes, this version is naturally gluten free as long as your filling ingredients don't contain gluten. There's no flour in the mashed potato topping.
Yes. Assemble the pie up to the point of baking, cover tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.
Ground beef, ground lamb, shredded chicken, or cooked vegetables all work well. Mix with onions and any pan drippings or gravy for depth.
Bake until the edges are golden brown and the filling is bubbling around the sides, about 20-30 minutes depending on whether it's assembled cold or warm.
Yes, 3 tablespoons aquafaba (liquid from canned chickpeas) is a 1:1 replacement for 1 large egg and keeps the dish vegan.
