This gluten free shepherd’s pie skillet is loaded with savory beef, veggies, and creamy mashed potatoes, baked until perfectly golden. A cozy, one-pan comfort meal with dairy-free options.
I’ve only ever known this dish as a Shepherd’s Pie, but a few weeks back we went to the Clermont Fish House, where Jason ordered a Cottage Pie and tbh it looked just like a Shepherd’s Pie? That’s when I learned the only difference is that a Cottage Pie uses ground lamb instead of beef so whether you use ground beef or lamb, you’re going to get a hearty bite of comfort with this recipe!
This is the ultimate comfort meal with a hearty, saucy filling and a mashed potato topping. It’s got everything you need in one bite! I like to serve with a simple side salad or roasted Brussels with bacon.
how to make shepherd’s pie in a skillet
If you order a shepherd’s pie at an English or Irish Pub, it’ll most likely be served in an individual ramekin or deep dish, for single serve-style. I, however, like to prep and assemble mine in the same skillet I brown my meat in, so I’m using less dishes; we keep things tasty but simple around here when it comes to clean up.
For the mashed potato layer: I usually make a batch of my Instant Pot Mashed Potatoes the day before for quicker prep, but you can use any mashed potato recipe you like with or without dairy, or store-bought in a pinch. Everything you need to make this skillet shepherds pie is gluten-free. The full recipe is below.
Step-by-Step Instructions (With Photos)
- Preheat oven: to 400°F. Heat olive oil in a large, oven-safe skillet over medium heat.
- Sauté aromatics: Add onion and cook until softened. Stir in garlic and tomato paste; cook 1 minute.
- Brown meat: Add ground beef (or lamb), season with spices. Cook, until browned.
- Season and thicken: Stir in Worcestershire sauce (or coconut aminos). Sprinkle flour over mixture and cook 1 minute. I like a gluten-free flour blend, but if you’re not GF, all-purpose flour is okay.
- Slowly stir in beef broth and simmer 3–4 minutes, until thickened. Remove from heat and stir in frozen peas and carrots.
how to assemble shepherd’s pie
Making shepherd’s pie directly in the skillet keeps things simple—no transferring layers to a casserole dish and no extra dishes to wash.
- Before adding the mashed potatoes, use a spoon to spread the meat and vegetable mixture into an even layer, keeping it below the halfway mark of the skillet. This helps prevent the filling from bubbling up and spilling over the mashed potato topping as it bakes.
Add the Potatoes
- If you’re using premade or leftover mashed potatoes, make sure they are room temperature so that they easily spread over the meat mixture.
- Spoon the mashed potatoes over the meat mixture, spreading them all the way to the edges to seal in the filling. Gently smooth the potatoes so the meat is fully covered.
Finish the Top
- Use a fork to drag across the surface of the potatoes, creating peaks and ridges that will brown and crisp in the oven.
- Bake: Bake for 25-35 minutes until the filling is bubbling and the potatoes are golden brown.
- Rest: Let the dish rest for 10-15 minutes before serving to allow the layers to set.
Storage, Freezing, and Reheating
Let the shepherd’s pie cool completely, transfer leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.
Can You Freeze Skillet Shepherd’s Pie?
Yes. Once cooled, transfer the shepherd’s pie to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
How to Reheat Shepherd’s Pie Without Drying It Out
Reheat in the oven at 350°F, loosely covered with foil, until warmed through. For individual portions, microwave gently with a damp paper towel over the top to help retain moisture. If needed, add a small splash of broth before reheating.
Gluten-Free Shepherd’s Pie Made In The Skillet (with Beef Or Lamb)
Ingredients
for the mashed potatoes*
- 1.5 lbs Russet potatoes, peeled and cut into 1-inch chunks. - Can also use Yukon gold potatoes for a more buttery texture.
- 1 1/2 teaspoons salt, divided
- 2-3 cloves garlic, minced
- 1/4 cup butter, unsalted – softened at room temperature - can also use ghee, or vegan butter if dairy-free
- 1/4 cup sour cream - can also use vegan sour cream if dairy-free
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup chicken broth, unsalted at room temp/warmed - for richer texture, you can use whole milk or heavy cream, warmed
For the Meat Filling:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 lb lean ground beef or ground lamb
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon fresh thyme leaves - or 1/2 dried thyme
- 1 tablespoon worcestershire sauce or 2 tbsp coconut aminos
- 2 tablespoons gf flour, 1:1 blend - or all-purpose if not GF
- 1 cup low-sodium beef broth or stock
- 1 10-12oz bag frozen peas and carrots – no need to thaw
- 3-4 cups mashed potatoes – recipe follows - or use leftover prepped, store-bought, etc
Instructions
If making potatoes from scratch:
- To a large pot, add peeled, diced potatoes and 1 tsp salt. Add enough cool water to cover the potatoes by 1 inch. Cover the pot and bring to boil over high heat. As soon as the water is boiling, uncover, then reduce the heat to a simmer. Cook for 12 to 14 minutes, or until the potatoes are fork tender. Remove from heat and drain. Alternatively, you can make a batch of Instant Pot Mashed Potatoes.
- Using a ricer, spatula or electric hand mixer, gently mash the potatoes. Stir in 1/2 tsp salt, 1/2 tsp pepper, minced garlic, butter, sour cream and a splash of warmed chicken broth. Stir to combine until creamy.
Make the filling:
- Preheat oven to 400*F. In a large, oven-safe skillet (12″), add the olive oil and heat over medium. Once hot, add the onions and stir until soft, about 3-4 minutes. Saute garlic and tomato paste until fragrant, about 1 minute.
- Add ground beef (or lamb) to skillet. Season with salt, pepper and dried thyme. Using a spatula or wooden spoon, break up the meat. Cook, stirring occasionally, until the meat is browned and cooked through, about 8-10 minutes. Add worcestershire sauce (or coconut aminos), and stir to combine. Sprinkle in flour then stir to combine and cook for 1 minute.
- Gradually pour in beef broth, stirring skillet constantly to avoid clumps. Allow to simmer about 3-4 minutes, until filling has thickened up. Remove from heat and stir in frozen bag of peas and carrots; mix well to combine. I like to taste a small teaspoon of the mixture here, and adjust to taste with an extra pinch of salt and/or pepper, if I need it.
assemble the shepherd's pie:
- Use a spoon to spread the meat and vegetable mixture into an even layer, keeping it below the halfway mark of the skillet (this is to prevent it from bubbling over)
- Spoon the mashed potatoes over the meat mixture, spreading them all the way to the edges to seal in the filling. Gently smooth the potatoes so the meat is fully covered. If using mashed potatoes that were made ahead of time: make sure they are room temperature so they spread easily over the meat layer.
- Bake for 20-25 minutes, or until skillet bubbles. Place under broiler set to high to get the top golden brown, about 5 minutes. Let cool for 15-20 minutes before serving.
Notes
Nutrition
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