Baking a gluten-free, meatless, and hearty meal can be difficult. What’s even more challenging is incorporating leftovers into a vibrant dish. Shepherd’s pie, a recipe originating from the UK, helps resolve both of these issues. Simple, fast, and delicious, shepherd’s pie is a longtime staple for a reason.
Allergen-Friendly Modifications
Our spectacular Shepherd's pie is made with vegetarian filling underneath mashed potatoes! Our take on this classic British meal will fill you up and warm your belly. Although it may have seem like a long list of ingredients, they can be fresh or chosen from what's in the kitchen without dairy and plant based solutions! With only 10 minutes of preparation and 45 minutes of actual baking, this recipe is a great option for a quick dinner after running around all day.
Gluten Free Toppings And Add-ons
Our Shepherd’s pie recipe is not only fast, but also packed with tons of vegetables, which are always GF. Vegetables are all too often a missing factor when it comes to some modern day dinners that might be carb heavy or include too much meat or poultry. Don’t be afraid to make it any way for your family’s version. For any meat lovers out there, a shepherd's pie is often made with lamb or sirloin.
Recipe Tips & Tricks
The extra secret is passion and care. Plate it with your favorite cooking dishes, utensils and serve it for everyone to wow! Once your dining table has devoured this meal, please feel free to rate and review this recipe with 5 stars :) and share on Facebook for others to try. We hope you enjoyed it and can share similar gluten free recipes in our recipe collection. Enjoy!
Mashed potatoes – Add potatoes and water to a pan. Add enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Add the salt, pepper and garlic and bring it to a boil. Cover and cook until potatoes are completely cooked (about 10 minutes). Stir in the butter and yogurt and set aside.
Preheat oven to 400°.
Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (3-5 minutes).
Add the carrots, peas, corn, and mushrooms to the skillet and continue to sauté until the vegetables begins to soften slightly (5 minutes).
Add salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Stir and set aside.
In a small bowl, combine cream cheese, shredded Monterrey jack cheese, garlic powder, Italian seasoning, salt and crushed black pepper. Stir well and microwave for 45 seconds. Stir well again.
Grease a shallow baking pan. Spread the cream cheese mixture on the bottom of the pan evenly. Spread the lentil mixture on top and cover with 1/3 cup of the cheddar cheese. Add a layer of the veggie mixture and ½ cup of the cheddar cheese. Top this with a layer of the mashed potatoes and the remaining cheddar cheese.
Bake for 20-25 minutes or until hot and bubbly. Garnish with fresh herbs and serve with The Greater Knead pretzels and bagels.
