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Published October 5, 2015 | Last Updated March 19, 2025 By Barbara Bianchi 22 Comments

Absolutely Delicious Gluten Free Shepherd’s Pie Recipe

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This is the best shepherd’s pie made with nutritious ingredients. Your whole family is going to love this absolutely delicious classic shepherd’s pie.
 
finished dish on a plate

I like to have my dinners planned out at the start of the week, but sometimes I find something extra special at the grocery store that I want to make right away. 

That’s what happened this week. I was shopping in the meat section when I found several packages of ground lamb pretty reasonably priced. I’ve never seen ground lamb there before so I immediately scooped up three pounds, knowing exactly what I would make with it: shepherd’s pie!

ABSOLUTELY DELICIOUS CLASSIC SHEPHERD’S PIE, paleo shepherd's pie, paleo, gluten free, lamb, creamy mashed potatoes, coconut milk

What’s the difference between cottage pie & shepherd’s pie?

I’ve made Gluten Free Cottage Pie in the past, but never shepherd’s pie. Cottage pie is made exactly the same way as shepherd’s pie except with ground beef instead of lamb. Well, here was my chance to finally make this classic English dish.

I love when I can make tasty food that is also good for my family. The savory lamb and homemade mashed potatoes are the perfect combination of protein and carbs for my two teenage boys. Like my husband John when he was their age, they have a little difficulty gaining weight.

Since they’ve been working out for about a year now, they’re burning calories even faster. We may not need the extra carbs, but growing and exercising teenage boys certainly do. This is the ideal dish for them.

So here we have one happy mom. I get to make a dish I’ve always wanted to, and I get to feed the hungry cubs. Oh, and did I mention John’s mom was English? He loves shepherd’s pie.

Wow, I hit a home run today. Everybody was happy!

ABSOLUTELY DELICIOUS CLASSIC SHEPHERD’S PIE, paleo shepherd's pie, paleo, gluten free, lamb, creamy mashed potatoes, Red Boat, coconut milk

When I contemplated out loud substituting mashed cauliflower instead of mashed potatoes, I got a unanimous request from my kids to please make mashed potatoes. So mashed organic potatoes it was.

Many consider potatoes paleo, read here. But since white potatoes are considered nightshades, if you’re sensitive to these you may want to substitute Creamy Mashed Cauliflower.

Is it necessary to buy organic potatoes?

When buying potatoes, I always buy organic as potatoes are listed as one of the dirty dozen, frequently found to be contaminated with toxic insecticides.

Of course, if you’re trying to watch your waistline, you may not want to eat potatoes as they’re a high glycemic index vegetable. After a good workout, though, there’s no harm in a moderate serving of mashed potatoes.

Ingredients

For Your Homemade Mashed Potato Topping

  • potatoes
  • coconut milk 
  • butter
  • salt and pepper

For Your Meat

  • coconut oil
  • onion
  • carrot
  • garlic
  • ground lamb

For Your Gravy

  • tomato paste
  • Red Boat *see recipe note
  • chicken stock
  • a dash of nutmeg
  • and parsley for garnish

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, I whipped the potatoes in the food processor with coconut milk, butter, salt, and pepper. Yum. They are sooo creamy.

finished dish

To cook your lamb, heat oil in a large skillet. Add onion and carrot and cook on low heat for 10 minutes. Then add garlic and cook for another minute.

Now add the ground lamb and stir over medium heat, breaking up the meat with a spatula while it browns for 5 more minutes. Then drain the lamb mixture.

I had a pot of Homemade Chicken Soup in my fridge so I used a cup of the broth. You can use store-bought gluten free stock. Pour that into the skillet and add the Red Boat sauce, tomato paste, salt, and nutmeg. Then, simmer until slightly thickened for 5 minutes.

Transfer to a casserole dish. Top with your fluffy mashed potatoes. Dot with 2 tablespoons of butter on top of the potatoes. And bake for 40-50 minutes until golden. Garnish with chopped fresh parsley.

Serving suggestions

Your shepherd’s pie casserole could be a complete meal on its own, but pairing it with some tasty sides can make it even better.

I suggest serving it with a side salad and a vegetable such as sweet peas, delicious Sautéed Broccoli With Garlic, or Air Fryer Carrots.

Gluten Free Quick Garlic Bread is always a hit to soak up the sauce and juices from the filling.

Pro tips and recipe notes

  • If you prefer, you can use extra-virgin olive oil or avocado oil instead of coconut oil.
  • For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. There is also a “light” variety that should also work beautifully with this recipe.
  • If dairy agrees with you, milk can be used instead of coconut milk.
  • Many shepherd’s pie recipes call for Worcestershire sauce which I switched out for Red Boat. All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.
  • Leftover shepherd’s pie can be stored in the refrigerator for 3 to 4 days. Make sure to let it cool down to room temperature before storing it in an airtight container to maintain its freshness.

If you’d like to store it for a longer period, you can freeze it. To freeze leftover shepherd’s pie, wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months.

To reheat, you can either bake it in the oven (recommended for a crispy top) or reheat in the microwave. If reheating from frozen, it’s best to let it thaw in the refrigerator overnight before reheating.

close up of shepherd's pie on a plate

There you go. Hearty and flavorful shepherd’s pie is the perfect comfort food for the cooler nights ahead. The rich ground lamb covered in a heavenly blanket of golden-brown mashed potatoes is sure to get a thumbs up from your family. And we all love that, right? 🙂

More comfort food recipes

Gluten Free Lamb Meatballs – Rich, savory lamb mixed with fragrant spices hits the spot every time. And when you simmer them in gluten-free mushroom gravy with a hint of cinnamon? Oh man, it’s like a flavor party in your mouth.

Slow Cooker Pork Osso Buco – This is super easy to make in your slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone.

Amazing Slow Cooker Pot Roast You’ve Got To Try – Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy is amazing. Not only is this simple to prepare, but you’re sure to get two thumbs up from everyone at the table.

Chicken And Peppers: Olive Oil And Garlic Style – This low carb chicken and peppers: olive oil and garlic style is as nourishing as it is delicious. 

Super Low Carb Cottage Pie With Cauliflower Mash – This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering.

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Learn how to make shepherd's pie | Shepherd's Pie | lamb recipe | Healthy ingredients | gluten free recipe |

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5 from 1 vote

Absolutely Delicious Gluten Free Shepherd's Pie Recipe

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The best paleo shepherd's pie with nutritious ingredients. Your whole family is going to love this absolutely delicious classic shepherd's pie.
Course Main Course
Cuisine American
Prep Time 35 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 25 minutes minutes
Servings 8
Calories 398kcal
Author Barbara Bianchi

Ingredients

  • 6-7 large potatoes peeled and quartered
  • 1/2 cup coconut milk
  • 5 tablespoons butter divided
  • 3 teaspoons salt divided
  • dash of pepper
  • 2 tablespoons coconut oil
  • 1 onion minced
  • 1 carrot diced
  • 4 cloves garlic minced
  • 3 pounds ground lamb
  • 1 tablespoon tomato paste
  • 1 tablespoon Red Boat
  • 1 cup chicken stock
  • dash of nutmeg
  • parsley

Instructions

  • Preheat oven to 400℉.
  • Steam potatoes for 20 minutes. Drain and place in the bowl of your food processor fitted with the large chopping blade. Add coconut milk, 2 tblsp. butter, 2 teaspoons of salt and a dash of pepper. Process until fluffy and set aside.
    6-7 large potatoes, 1/2 cup coconut milk, dash of pepper
  • Heat oil in a large skillet. Add onion and carrot and cook on low heat for 10 minutes. Add garlic and cook for 1 more minute. Add ground lamb and stir over a medium heat, breaking up meat with a spatula for 5 more minutes.
    2 tablespoons coconut oil, 1 onion, 1 carrot, 4 cloves garlic, 3 pounds ground lamb
  • Drain lamb mixture. Pour in stock, Red boat, and add tomato paste, 1 teaspoon of salt, and nutmeg. Stir. Simmer until thickened for 5 minutes.
    1 tablespoon tomato paste, 1 tablespoon Red Boat, 1 cup chicken stock, dash of nutmeg
  • Spoon into a 2 quart casserole dish. Spoon the mashed potatoes around the top. Dot the remaining 2 tablespoons of butter around the potatoes.
    Bake for 40-50 minutes. Ovens may vary so check after 40 minutes and bake until the casserole is done to your liking. Garnish with parsley, serve, and enjoy.
    parsley

Notes

  • I used coconut oil, but you can use extra-virgin olive oil or avocado oil if you prefer
  • For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. There is also a “light” variety that should also work beautifully with this recipe.
  • If dairy agrees with you, milk can be used instead of coconut milk.
  • Many shepherd's pie recipes call for Worcestershire sauce which I switched out for Red Boat. All of Red Boat’s products are gluten-free as they do not contain wheat or wheat by-products and are produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt.
  • Leftover shepherd's pie can be stored in the refrigerator for 3 to 4 days. Make sure to let it cool down to room temperature before storing it in an airtight container to maintain its freshness.If you'd like to store it for a longer period, you can freeze it. To freeze leftover shepherd's pie, wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months.
    To reheat, you can either bake it in the oven (recommended for a crispy top) or reheat in the microwave. If reheating from frozen, it's best to let it thaw in the refrigerator overnight before reheating.

Nutrition

Calories: 398kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and wholesome food to the table. She also enjoys drinking robust coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: British, Dinner, Egg free, Lamb, Paleo, Recipe

Reader Interactions

Comments

  1. Francene Stanley says

    October 6, 2015 at 1:18 pm

    Yum. Since we don’t eat meat any more, I make this dish with ground Quorn ( a meat substitute made from soya). It’s just as delicious. Yours sounds wonderful though.

    Reply
    • Barbara says

      October 8, 2015 at 9:47 pm

      Sounds good Francene. Thanks!

      Reply
  2. Keesha says

    October 6, 2015 at 2:33 pm

    5 stars
    OMG! This looks sooo delicious! Wish I could come over. I laughed at your comment about your husband and sons having a little difficulty gaining weight! Usually it’s the other way around. Thanks for sharing this. My appetite is officially on overdrive!

    Reply
    • Barbara says

      October 8, 2015 at 10:06 pm

      Welcome Keesha. I appreciate your comment. Ha ha This dish is just right for an appetite on overdrive. 🙂

      Reply
  3. Alana says

    October 6, 2015 at 6:39 pm

    Another “home run dish” – your recipes never fail to sound yummy. And, both paleo and gluten free – this was pinned to my Gluten Free board. I love lamb. I tend not to eat it anymore due to the cost but – maybe you’ll talk me into some the next time we go to the farmers’ market.

    Reply
    • Barbara says

      October 8, 2015 at 10:10 pm

      Thank you, Alana. You’re so sweet. And thanks for pinning too. I hope you do make this soon; there’s nothing like sweet lamb.

      Reply
  4. emilia says

    October 7, 2015 at 12:14 am

    looks absolutely delicious!!!! 🙂 wow.
    I love shepherd’s pie!!! 🙂

    Reply
    • Barbara says

      October 8, 2015 at 10:19 pm

      Welcome and thank you! This is definitely a dish to fall in love with. 🙂

      Reply
  5. Dazediva says

    October 7, 2015 at 12:51 am

    Looks yummy ! I’m a vegetarian so will just indulge in a veggie version of this !
    Happy eating !

    Stopping by from the UBC FB page.

    Reply
    • Barbara says

      October 8, 2015 at 10:28 pm

      Thanks for stopping by and taking time to leave a comment. Please take a look at my vegetarian recipes and enjoy some fresh goodies.

      Reply
  6. Renee Redmond says

    October 8, 2015 at 4:57 pm

    This looks delish!! Next up on my menu. Thanks, Barb and Nicole!

    Reply
    • Barbara says

      October 8, 2015 at 9:42 pm

      Hi Renee, It’s so good to see you here. Thanks for leaving this note.
      John kept raving about the taste of this shepherd’s pie for days after we had it. It is absolutely delicious. Hope you love it, too. 🙂

      Reply
  7. Michelle @ A Dish of Daily Life says

    October 11, 2015 at 11:27 pm

    We love Shepard’s pie here. My husband usually makes it…it’s one of his favorite dishes to cook. We’ll have to try your version…it looks delicious! Sharing it on my Facebook page tomorrow afternoon! 🙂

    Reply
    • Barbara says

      October 17, 2015 at 2:30 am

      Terrific, Michelle. Have you tried Red Boat?
      Have a great weekend. 🙂

      Reply
  8. Raia says

    October 15, 2015 at 11:48 am

    Oh this sounds like the perfect fall comfort food! Thanks so much for sharing it at Savoring Saturdays! Hope to see you back this weekend! 🙂

    Reply
    • Barbara says

      October 17, 2015 at 2:33 am

      Hey Raia! Fall and comfort food just seem to go together. Right?

      Reply
  9. Amy says

    March 12, 2023 at 2:59 pm

    Love me shepherd’s pie! Being of mostly Scottish, Irish and English decent, I routinely make shepherd’s and cottage pie. Over the years I’ve attempted healthier versions, subbing the top layer with mashed rutabaga, butternut squash and yes, cauliflower…but the silky, fluffy texture of golden potatoes are definitely the coveted favorite. Love the idea of Red Boat in place of Worcestershire which is sometimes hard to find gluten-free! Thank you for sharing! Looking forward to trying!

    Reply
    • Barbara Bianchi says

      March 13, 2023 at 1:28 pm

      Hi Amy! It’s good to hear from you. Thank you.

      My mother-in-law was of Irish and English decent, too so I have a few delicious recipe favorites she passed on to me.

      Rutabaga and butternut squash both sound delicious. I agree that you can’t beat real potatoes though. If I wasn’t low carb, I’d go with potatoes. Every. Time.

      Have a good week and Happy St. Patrick’s Day! 🍀

      Reply

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    […] Absolutely delicious shepherd’s pie – Rich ground lamb covered in a heavenly blanket of golden-brown mashed potatoes is sure to get a thumbs up from your family. And we all love that, right? […]

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