Description
A comforting gluten-free shepherd’s pie with a hearty meat filling or a plant-based lentil option, topped with creamy mashed potatoes and baked to golden perfection.
Ingredients
- 5 medium Yukon gold potatoes
- 1/4 cup reserved potato water
- 2 tbsp vegan butter or olive oil
- 1 tbsp garlic powder
- 2 tbsp dried oregano
- 1 tsp salt
- 1.5 lbs ground meat or vegan ground alternative
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbsp chicken or vegetable broth concentrate
- 1 tbsp dried oregano
- 1 tbsp Italian seasoning
- 1 tsp allspice
- 1/2 cup tomato puree
- 2 tbsp tomato paste
- 1 tbsp gluten-free soy sauce
- 1 cup frozen corn
- 1 cup frozen peas
- Salt to taste
Instructions
- Preheat oven to 400°F and bring a pot of salted water to a boil.
- Peel and dice potatoes into even chunks. Boil for about 15 minutes until fork-tender. Mash with vegan butter, salt, garlic powder, oregano, and reserved potato water until smooth.
- In a large skillet, heat olive oil over medium-high heat. Sauté onions for about 5 minutes until soft. Add garlic, broth concentrate, oregano, Italian seasoning, and allspice; cook for 1–2 minutes until fragrant.
- Add ground meat and cook for 8–10 minutes until browned, breaking it apart. Stir in tomato paste, tomato puree, soy sauce, peas, and corn. Simmer for 2–3 minutes until thickened. For lentil option, use cooked lentils instead of meat.
- Spread the filling evenly in a baking dish. Top with mashed potatoes and smooth evenly. Use a fork to create ridges on top.
- Bake for 20 minutes. Broil for 2–3 minutes for a golden top. Let rest for 10 minutes before serving.
Notes
- Use cooked lentils or vegan ground for a plant-based version.
- Ensure broth concentrate and soy sauce are gluten-free.
- For extra protein, mix cooked red lentils into the mashed potatoes.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with a simple green salad for balance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg
