Shepard’s Pie

Gluten-Free, Quick, and Simple Meal. Filling, Wholesome and SO DELICIOUS.
Course Main Course
Cuisine American
Servings 6


  • 9 x 13 Casserole Pan


Mashed Potato Topping

  • 4 Large Potatoes Any White Flesh Potatoes, including White Sweet Potatoes (Peeled, Quartered, and Boiled)
  • Half Stick (4-8 TB) Butter, or Ghee Room Temperature or Melted
  • Cream or Coconut Milk or Kefir or Yogurt or Sour Cream For Smooth Consistency

Pie Filling

  • 2 Cloves Garlic, Minced
  • 1 Small Onion, Diced I like a red onion
  • 1-2 Lbs Ground Meat I used Ground Beef
  • 1/2 Cup Broth Beef, Chicken, Vegetable, Water
  • 2 tsp. Worcestershire Sauce
  • Salt & Pepper, To Taste
  • 2 Cups Mixed Vegetable Mix, Frozen or Canned Green Beans, Carrots, Peas – Sometimes it has Corn in it.


  • Boil Potatoes.
  • Saute Onion and Garlic in a bit of oil or butter until fragrant.
  • Strain off potatoes when they are pokable and can easily break apart.
  • Add ground beef to onions and garlic, and brown on medium heat.
  • Cream Potatoes with Butter and Cream of your choice in a stand mixer, hand mixer, or the old-fashioned smashing way and set aside.
  • Add Vegetables to beef and stir 5-8 minutes. Add in broth and Worcestershire sauce.
  • Preheat oven to 375-400F
  • Assemble pie with meat mixture in the bottom of the pan, and pour or scoop potatoes on top.
  • Bake uncovered for 25-35 minutes. The topping should brown a bit and bubble around the edges.


What a semi-crunchy topping?
Add more butter to the potatoes and allow it to brown.
Need more flavor?
Add shredded cheese.
Keyword shepard’s pie, Simple Supper

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