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gluten free dairy free shepards pie

Gluten Free, Dairy Free Shepard's Pie

This recipe is free from gluten, dairy, eggs, soy, peanuts and tree nuts.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 6
Calories 569 kcal
Author Jereann Zann - Celiac Mama


  • 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


Mashed potato topping:

  1. Wash, peel and cut the potatoes into cubes.
  2. Add the potatoes to a large pot, cover with water and bring to a boil.
  3. Cook the potatoes until they are very fork tender.
  4. Drain the water and add the salt, pepper, 1 cup coconut milk and olive oil to the pot.
  5. Using a hand mixer, blend until the potatoes are creamy. If they need more moisture, add the remaining 1/4 cup of coconut milk and then 1-2 tbsp of coconut milk at a time and blend until your desired consistency.
  6. Taste test while blending the potatoes and add salt and pepper if needed.

Beef and vegetable filling:

  1. While the potatoes are cooking, chop your onion and carrots and set them aside.
  2. Preheat the oven to broil.
  3. Add 1 tbsp of olive oil to a large skillet on your stove top and turn the heat to medium.
  4. Add the ground bison (or ground beef), onion and carrot to the pan. Cook, stirring often until the onion is translucent and the beef is browned.
  5. Add salt, pepper, and brown rice flour and stir often for two minutes.
  6. Add the beef broth and peas, and bring to a boil.
  7. Add the gf ketchup and cook it for two minutes.
  8. Remove from heat.
  9. Add the beef and vegetable filling to a large corningware or pyrex dish and spread evenly along the bottom.
  10. Add the mashed potatoes on top of the filling and spread evenly.
  11. Sprinkle the top with paprika.
  12. Place the dish in the oven and cook for 5-10 minutes. You want the top be firm and to brown a bit, but you don't want it to burn so keep checking.
  13. Enjoy!
Nutrition Facts
Gluten Free, Dairy Free Shepard's Pie
Amount Per Serving
Calories 569 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Cholesterol 52mg17%
Sodium 284mg12%
Potassium 1439mg41%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 6g7%
Protein 22g44%
Vitamin A 3780IU76%
Vitamin C 25.7mg31%
Calcium 66mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.