Gluten Free Classic Shepherd’s Pie Recipe

When it comes to comfort food shepherd’s pie is on top of everyone’s list. Classic shepherd’s pie is an easy recipe to make and a wonderful weeknight meal. The lamb is simmered in deliciously seasoned sauce with added veggies and topped with creamy mashed potatoes. It doesn’t get any better than this.

To change things up a bit you can use different veggies and add garlic or cheese to the potato topping. If you don’t want to use lamb, you can substitute it for beef, pork or chicken. Any combination of veggies and meat will work in this simple recipe


2 Tbsp. extra virgin olive oil
1 large onion, chopped
1 ½ pounds ground lamb
2 tsp. rosemary
2 tsp. thyme
1 tsp. sea salt
½ tsp. freshly ground black pepper
2 medium size carrots, diced
1 cup frozen peas
1 cup frozen corn
½ cup chopped fresh parsley
1 Tbsp. raw apple cider vinegar
1 Tbsp. arrowroot powder
1 ½ lb. russet potatoes, peeled and quartered
1 tsp. sea salt
¼ cup salted butter
½ cup milk
1 tsp. paprika


In a large saucepan over medium heat sauté onions in olive oil
Add lamb, rosemary and thyme and cook until no longer pink. Add ½ cup water, salt and black pepper cover and simmer for 30 minutes
Add carrots, peas, corn, parsley and apple cider vinegar and simmer on low heat for 10 more minutes
Whisk ½ cup of water with 1 tablespoon of arrowroot powder and add to the meat mixture. Cook until the sauce thickens about 5 minutes. Set aside
While the meat is cooking, boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes, add butter and milk and whip until creamy. Taste and adjust salt if needed
Preheat oven to 400 F
Spread the meat mixture in an 8-x 12-inch casserole dish and top with mashed potatoes. Sprinkle with paprika. Place the dish on a baking tray and bake for 30 minutes
Cool for 20 minutes before serving

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