Shepherd’s Pie with ground lamb stewed in delicious gravy, topped with buttermilk mashed potatoes! Whip up this comforting Classic Shepherd’s Pie for St. Patrick’s Day or any time the craving for meat and potatoes strikes!
Have you ever made Shepherd’s Pie?
If you’re new to it, you’re in the right place, as we’re taking a very classic approach to the traditional Irish favorite.
Stewed lamb meat in thick gravy with mashed potatoes on baked on top?
What could be better??
The only difference between my recipe and what one would classically see in an authentic Irish pub is I use gluten-free all-purpose flour to thicken the gravy in order to keep the easy Shepherd’s Pie gluten-free.
The recipe is so straightforward to make and you’ll absolutely love the flavorful result.
What’s the difference between Shepherd’s Pie and Cottage Pie?
Shepherd’s pie is made with ground lamb, and Cottage Pie is made with ground beef. For a low-carb version, you can make my Keto Cottage Pie!
I’m all about the Crock Pot Corned Beef and Cabbage, but this easy gluten-free shepherd’s pie is just as equally my jam.
How to Make Shepherd’s Pie:
We make this recipe in three easy steps:
1.) Prepare the Mashed Potatoes
2.) Make the ground lamb filling mixture
3.) Assemble the “pie” and bake!
We simply spread mashed potatoes over that amazing ground beef gravy filling in a casserole dish, then bake it in the oven until it’s nice and bubbly.
You can add fresh or frozen peas, green beans, corn, or beets (kidding, not kidding) to the ground lamb mixture if you’d like.
And don’t forget to bake a loaf or two of Irish Soda Bread!
- 1 1/2 pounds Yukon gold potatoes, chopped into 1-1/2-inch rounds
- ½ cup buttermilk*
- ½ teaspoon sea salt, to taste
- 2 large carrots, peeled and chopped
- 1 large yellow onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound ground lamb
- 2 tablespoons gluten-free all-purpose flour**
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 3 cups beef broth
- Bring a pot of water to a full boil. Add the chopped potatoes and cook at a full boil for 15 to 20 minutes, until potatoes are very soft when poked. Strain water and allow potatoes to cool slightly.
- Sauté the onions and carrots in oil over medium heat until softened but still al dente, about 8 to 10 minutes.
- Move the veggies off to one side of the skillet, and add the ground lamb, minced garlic, dried oregano and thyme and continue cooking just until lamb meat has browned, about 2 minutes.
- Stir in the flour and cook for 1 minute.
- Pour the beef broth into the skillet and bring to a full boil.
- Cook un-covered for 15 to 20 minutes, stirring occasionally, until mixture is very thick. Taste the mixture for flavor and add sea salt if desired.
- Mash the cooked potatoes with buttermilk and sea salt until it reaches your preferred consistency. If you'd like, add grated parmesan or asiago cheese to the mashed potatoes, and if need be, add more buttermilk.
- Preheat the oven to 400 degrees F.
- Pour the lamb mixture into a 13" x 9" casserole dish (or a casserole dish that holds at least 1.5 quarts).
- Spread the pureed potatoes on top of the lamb mixture. Place casserole dish on a baking sheet and bake on the center rack for 30 minutes, until shepherd's pie is bubbly and the potatoes are golden brown on top.
- Remove shepherd's pie from the oven and allow it to cool for at least 10 minutes before serving. Note that the longer the pie sits, the thicker it will become.
- Serve heaping portions of shepherd's pie with Irish Soda Bread.
*If you're dairy-free, use full-fat canned coconut milk or chicken broth instead of buttermilk
**Use regular all-purpose flour if you aren't gluten-free
Nutrition InformationYield 6 Serving Size 1 of 6
Amount Per Serving Calories 350Total Fat 5gUnsaturated Fat 0gCarbohydrates 25gNet Carbohydrates 21gFiber 4gSugar 5gProtein 20g