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!
Gluten-Free Shepherd’s Pie
Ingredients
- 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
Instructions
- 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.
This was delicious. The recipe was easy to follow and everything turned out exactly as expected.
I’m so happy to hear it, Shannon! Thanks so much for reporting back! xo
true story: it’s 9 am, I just did all the steps and popped it in the fridge so mister can heat it for his dinner tonight. <3
IT’s a classic for a good reason. It’s a fabulous dish that never looses it’s appeal—like mac and cheese—meat loaf—-a good steak. It’s wonderful that those dishes do not get lost in the barrage of recipes that are out there.
Yeah, totally not waiting until St Patrick’s day to make this! Especially since I can’t celebrate this year with green beer – I’m eating all the green-dyed and Irish foods I can get my hands on!
No way I can wait until then to make this, it looks like the perfect dinner for a cold weekend night.
This looks and sounds wonderful!
Aw man, I was really hoping there was a green beery emoji! Dang it!
Brandon’s favorite beer is Guinness too. I like it but it’s a wee bitter for me taste. Although I would enjoy it with a big plate of Shepherd’s Pie. Pure Irish comfort!!
What are the odds that I’ll be eating this Shep Pie and drinking Guinness from now until St. Paddy’s Day? VERY LIKELY.
I am alll ’bout this pie. and a guiness.
I want to be cuddled up with ALL the booze in my hot chocolate…AND THIS pie!
I adore Shepherds pie, but I NEVAH MAKE IT. WHY?!
Clearly, I am changing that. Have fun in da snow! Pinned!
I love Shepherd’s Pie! We do use lamb to make it and it’s sooooo good! I think people get nervous about making lamb, but we love it.