Gluten-free, dairy-free shepherd’s pie is a comforting Irish-inspired classic that works well for the whole family, including the littlest eaters.
St. Patrick’s Day is coming up and we love celebrating at our house. When I was younger my celebrations leaned toward green cocktails, but now I plan festive breakfasts for the kids and a hearty main dish for dinner. Last year I made corned beef and cabbage and it was fantastic. This year I wanted to create a shepherd’s pie that’s gluten-free and dairy-free so everyone at the table can enjoy it. Traditional recipes often use wheat flour to thicken the filling and plenty of butter or milk in the mashed potatoes, so this version swaps those for safe alternatives without sacrificing flavor.
Although the ingredient list may look long, this recipe is straightforward and not fussy. It took me about 40 minutes from start to finish — reasonable for a weekend or a holiday meal. There are also toddler- and baby-friendly serving suggestions at the end, and the dish freezes well so leftovers make an easy future dinner.
Gluten Free, Dairy Free Shepherd’s Pie
Main Course
American
Ingredients
- 6 Organic Russet Potatoes
- 1 1/4 cups coconut milk
- 1/4 cup and 1 tbsp olive oil
- 1 pound ground bison lean ground beef is ok too
- 1 cup diced white onion
- 1 cup diced carrots
- 1 cup peas
- 1 cup gluten free beef broth
- 2 tbsp gluten free ketchup
- 2 tbsp brown rice flour
- salt and pepper to taste for potatoes
- 1/2 tsp salt for beef/vegetable filling
- 1/4 tsp pepper for beef/vegetable filling
- Sprinkling of paprika
Instructions
Mashed potato topping:
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Wash, peel and cut the potatoes into cubes.
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Place the potatoes in a large pot, cover with water and bring to a boil.
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Cook until the potatoes are very fork-tender.
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Drain, then return the potatoes to the pot. Add salt, pepper, 1 cup coconut milk and the olive oil.
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Use a hand mixer to blend until creamy. If needed, add the remaining 1/4 cup coconut milk in small increments until you reach the desired consistency.
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Taste and adjust salt and pepper as necessary.
Beef and vegetable filling:
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While the potatoes cook, chop the onion and carrots.
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Preheat the oven to broil.
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add the ground bison (or lean ground beef), onion and carrot. Cook, stirring, until the onion is translucent and the meat is browned.
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Stir in salt, pepper and brown rice flour and cook for about two minutes to remove the raw flour taste.
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Add the gluten-free beef broth and peas and bring to a gentle boil to thicken the mixture.
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Stir in the gluten-free ketchup and cook for another two minutes.
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Remove the filling from heat.
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Spread the beef and vegetable mixture evenly in a large ovenproof dish.
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Top with the mashed potatoes and spread evenly.
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Sprinkle the top with paprika.
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Broil for 5–10 minutes until the top firms and begins to brown. Watch carefully to prevent burning.
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Serve and enjoy.
Toddler Twist:
Make individual mini shepherd’s pies in small ramekins or mini Pyrex dishes. When ready to serve, invert the ramekins onto plates so each child gets a cute little tower. These are great for individual portions and freeze well for future meals. For babies who need smoother textures, blend about 1/2 cup of the prepared pie in a food processor until smooth, store leftovers in the refrigerator and use within two days.