A family favorite! This traditional gluten-free shepherd's pie is made with a savory lamb base and topped with a creamy mashed potato layer that is baked until the perfect gold-brown.
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Servings: 6
Calories: 509kcal
Ingredients
Potato Topping
1 ½poundsrusset potatoespeeled and cut into 1 inch cubes
1-2bay leaf
¼cupheavy cream
4Tablespoonsunsalted butter
¾teaspoonkosher saltplus more for salting the water
Place the potatoes in a large stockpot. Cover the potatoes with cold water and add the bay leaf, and add a pinch of salt. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10 to 12 minutes.
Drain the potatoes in a colander and discard the bay leaf. Return the potatoes to the hot pot. Shake over high heat until dry.
Add butter, cream, salt, and pepper. Mash the potatoes. Add the parmesan cheese to the potatoes. Stir until well combined.
Meat Filling
In a large saute pan heat the oil over medium heat. Add the onion, carrots, and celery. Saute for 3 to 4 minutes. Add the garlic, thyme, and ground lamb. Sprinkle with salt and pepper. Brown until the meat is cooked through, about 3 minutes. Drain excess grease, if any.
Stir in the tomato paste and cook for 1 minute. Sprinkle with the potato starch and cook for 1 minute. Pour in the stock and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring, until the sauce has thickened, 10 minutes.
Stir in the peas and set aside while you mash the potatoes.
Assembling The Casserole
Preheat the oven to 400 degrees F.
Add the lamb mixture and spread evenly into a casserole dish (roughly 9x13). Top with the mashed potatoes. To create a seal start at the edges and work in. Once you have a flat top you can add a decorative swirl to the potatoes, if you like.
Place on a sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Notes
Ground lamb is traditionally used in shepherd's pie. You can use ground beef or ground turkey paired with chicken broth.For the fastest preparation method:
Start the potatoes first.
While the potatoes are boiling, prep the meat filling.
When the sauce is ticking the potatoes should be ready to drain.
Stir the peas into the lamb mixture and set aside while the potatoes are drying.
Mash the potatoes and assemble the pie.
Dairy-Free Option:
Use dairy-free milk and vegan butter and skip the cheese in the potatoes.