If you love classic comfort food but need to eat gluten free, this shepherd’s pie is going to make you very happy.

It’s a simple recipe with ground lamb, vegetables, and a thick savory gravy, all topped with cheesy mashed potatoes. Everything gets broiled at the end so you get those beautiful golden, crispy peaks on top.

The whole thing is naturally gluten free. There’s no flour in the filling. Instead, I use cornstarch to thicken the sauce, and tamari in place of regular soy sauce.

It comes together in one skillet, which also means less cleanup. That’s always a win in my book.

This is one of those recipes I make again and again, especially when the weather is cooler. It never gets old.

Why You’ll Love This Recipe

Totally Gluten Free Comfort Food – This shepherd’s pie uses tamari and cornstarch instead of flour and regular soy sauce, so you get all the cozy comfort of a classic shepherd’s pie without worrying about gluten.

That Cheesy Potato Topping is Everything – The mashed potato layer is loaded with sharp cheddar, butter, and milk, so when it gets broiled it turns into this incredible golden, crispy, cheesy crust that you will not stop thinking about.

Rich and Savory Lamb Filling – Ground lamb with fresh thyme, rosemary, and a splash of tamari creates a deeply flavorful filling that tastes way more impressive than the effort it takes to make.

One Skillet Magic – You build the entire filling in one oven-safe skillet, top it with the mashed potatoes, and broil it right in the same pan, which means way less cleanup at the end of the night.

Ingredients

For the Potato Topping

2 1/2 lb Russet Potatoes (peeled and cubed)
4 tbsp Butter
1/3 cup Whole Milk
1/2 cup Sharp Cheddar Cheese (shredded)
1 tsp Salt

For the Filling

1 1/2 lb Ground Lamb (or ground beef)
1 tbsp Olive Oil
1 Medium Yellow Onion (diced)
2 Medium Carrots (diced)
2 stalks Celery (diced)
3 cloves Garlic (minced)
2 tbsp Tomato Paste
1 cup Beef Broth (gluten free)
1 tbsp Tamari (gluten free soy sauce)
1 tsp Fresh Thyme Leaves
1 tsp Fresh Rosemary (chopped)
1/2 cup Frozen Peas
2 tbsp Cornstarch (mixed with 2 tbsp water)
Salt and Pepper (to taste)

How to Make

Step 1

Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until fork-tender. Drain well, then mash with the butter, milk, cheddar, and salt until smooth and creamy. Set aside.

Step 2

While the potatoes cook, heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground lamb, breaking it up with a spoon, and cook for 6 to 7 minutes until browned. If there is excess fat, drain all but 1 tablespoon.

Step 3

Add the onion, carrots, and celery to the skillet. Cook for 5 to 6 minutes until the vegetables begin to soften. Add the garlic and tomato paste, stirring for 1 minute until fragrant.

Step 4

Pour in the beef broth and tamari. Add the thyme and rosemary. Stir to combine and bring to a simmer. Stir the cornstarch slurry and add it to the skillet, cooking for 2 minutes until the filling thickens. Stir in the frozen peas and season with salt and pepper. Remove from heat.

Step 5

Preheat the broiler to high. Spread the mashed potato topping evenly over the filling, starting from the edges and working inward. Use a fork to create textured ridges on the surface.

Step 6

Place the skillet under the broiler for 4 to 6 minutes, watching closely, until the potato topping is golden brown with crispy peaks. Let cool for 10 minutes before serving.

Helpful Tips

Start Your Potatoes in Cold Water

Always put your cubed potatoes into cold salted water and then bring it to a boil. If you drop them into water that’s already boiling, the outside cooks way faster than the inside. You end up with mushy edges and hard centers, and that makes lumpy mashed potatoes.

Once they’re simmering, check them around the 15 minute mark by poking a cube with a fork. It should slide right off with almost no resistance. If there’s any firmness in the middle, give them another couple of minutes.

Drain them really well when they’re done. Extra water sitting in the pot will make your topping thin and soupy, and it won’t hold its shape on top of the filling.

Drain the Lamb Fat Before Adding Vegetables

Ground lamb puts off a lot more fat than ground beef. After browning the meat, tilt the skillet to one side and spoon out the extra grease, leaving just about a tablespoon behind. That one tablespoon gives you enough flavor and enough fat to cook the vegetables in without making the whole filling greasy.

If you skip this step, the filling can end up sitting in a pool of oil even after it’s done. It won’t thicken properly either, because the cornstarch slurry has a harder time doing its job when there’s too much fat in the mix.

Mix the Cornstarch Slurry Right Before You Use It

Cornstarch settles to the bottom of the bowl fast. If you mix it with water early and let it sit, by the time you go to pour it in, the cornstarch is just a clump at the bottom and the water on top does nothing for your filling.

Give it a quick stir right before it goes into the skillet so the mixture is smooth and cloudy. Pour it in while stirring the filling at the same time so it distributes evenly.

You’ll see the filling thicken up within about two minutes. If it still seems a little runny, let it simmer for another minute. You want the filling thick enough that it holds together under the potatoes instead of being watery when you scoop into it.

Frequently Asked Questions

Can I use ground beef instead of lamb?

Absolutely. Ground beef works just as well in this recipe and is actually the more common swap people make. The dish will technically become a cottage pie rather than a shepherd’s pie, but the method and everything else stays exactly the same.

If you go with beef, use 80/20 ground beef for the best flavor. Leaner beef can work too, but you might find the filling a little less rich.