Gluten-Free Shepherd's Pie
The quintessential British comfort food, made gluten-free. A deeply savoury lamb and vegetable filling is topped with a blanket of cheesy mashed potato and baked until golden.
Ingredients
- For the Filling: For the Filling:
- 1 tbsp olive oil 1 tbsp | olive oil
- 1 large onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 500g lamb mince 500g | lamb mince
- 2 tbsp gluten-free plain flour 2 tbsp | gluten-free plain flour
- 2 tbsp tomato purée 2 tbsp | tomato purée
- 1 tbsp Worcestershire sauce (ensure gluten-free, e.g., Henderson's Relish)
- 400ml gluten-free beef or lamb stock 400ml | gluten-free beef or lamb stock
- 1 tsp dried rosemary 1 tsp | dried rosemary
- Salt and freshly ground black pepper
- For the Topping: For the Topping:
- 1kg potatoes (like Maris Piper or King Edward), peeled and quartered
- 75g unsalted butter 75g | unsalted butter
- 100ml milk 100ml | milk
- 100g mature cheddar cheese grated
Instructions
- First, make the topping. Boil the potatoes in salted water for 15-20 minutes until very tender. Drain well and let them steam dry for a few minutes. Mash until smooth, then beat in the butter, milk, and about half of the grated cheese. Season well with salt and pepper
- For the filling, heat the olive oil in a large, deep-sided frying pan or casserole dish over a medium heat. Add the onion, carrots, and celery and cook for 8-10 minutes until softened
- Turn up the heat, add the lamb mince, and cook until browned all over, breaking it up with a spoon. Drain off any excess fat
- Stir in the gluten-free flour and cook for a minute. Add the tomato purée, Worcestershire sauce, stock, and rosemary. Bring to a simmer, then reduce the heat, cover, and cook for 20 minutes, stirring occasionally, until the sauce has thickened
- Preheat your oven to 200°C (180°C Fan/Gas Mark 6)
- Spoon the lamb filling into a 1.5 litre ovenproof dish and level the surface
- Top with the mashed potato, spreading it to the edges to seal in the filling. Fluff up the top with a fork and sprinkle over the remaining cheese
- Place on a baking tray (to catch any drips) and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling
Notes
For a cottage pie, simply substitute the lamb mince for beef mince. You can make this ahead of time and chill it. It will need about 40-45 minutes in the oven from cold. It also freezes very well.
Equipment Needed
- Large Saucepan
- Deep Frying Pan or Casserole Dish
- Potato Masher
- 1.5L Ovenproof Dish
- Baking Tray
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