Shepherd’s Pie is one of the first things I learned how to cook. To this day, I make it at least once a month in the cooler weather. It’s so comforting and hearty! The thing that makes it extra simple: unlike other recipes for shepherd’s pie, this version contains no gravy. Since the beef is not thickened with flour and broth, it makes it gluten free and a bit lighter tasting. But don’t worry, if you’re a gravy fiend (I usually am!), it’s easy to whip up a gravy base for this shepherd’s pie. And while it takes a little to prep and cook, shepherd’s pie can be assembled on the weekend, kept in the fridge for up to 3 days or in the freezer for months, and popped in the oven when needed! And this recipe makes a TON, so you’re sure to have leftovers.
How to Make Shepherd’s Pie
This shepherd’s pie recipe is so easy to make- just layer cooked ground beef and onions, frozen vegetables, and mashed potatoes in a baking dish. Drizzle with melted butter, bake, and you’re done!
If you want gravy…
Just add two tablespoons of flour to the ground beef once it’s finished cooking. Then, stir in 1.5 cups of broth (beef or chicken), and stir and continue cooking until it’s thickened. This little extra step will ensure a super juicy, moist meat layer!
Tips for success
What kind of veggies to use
Here’s what I love about this easy shepherd’s pie recipe- you can use any veggies you want! And it’s extra easy because you just buy a bag of frozen mixed veggies and dump it right in- NO DEFROSTING NEEDED! No chopping, no peeling… ahh, life is good. I almost always use a mixture of peas, carrots, and corn. You can also use green beans, soy beans, broccoli, sweet potato… anything you want! And you can also use fresh veggies if you want. If you do, I recommend giving them a quick sauté or steam to soften them up a bit before adding them to the shepherd’s pie. Frozen veggies come partially cooked, since they’re blanched before freezing.
Variations
Make it paleo/whole30 by using ghee instead of butter, green beans and carrots for the veggies, and chicken stock instead of milk in the mashed potatoes. Make it low carb by using mashed cauliflower in place of the mashed potatoes. Here’s a recipe for low carb shepherd’s pie made in a skillet! Make it lighter: Use ground turkey in place of the beef, and less butter. Even healthier: make a ground turkey and sweet potato shepherd’s pie! Use lamb instead of or in addition to the beef, if you prefer. Add flavor: other shepherd’s pie recipes use garlic, spices, Worcestershire sauce, and red wine in the meat mixture. Feel free to experiment!
How to Freeze Shepherd’s Pie
To freeze shepherd’s pie, just store it before baking tightly covered in the freezer for up to 6 months. Defrost it completely before baking by leaving it for 2 days in your fridge. Or, you can bake it covered with foil at 350 degrees for 45 minutes straight from the freezer and uncover it to continue baking at 425 according to the directions. Sometimes, I like to divide this recipe into two smaller baking dishes (like these Pyrex 11-cup glass baking dishes– they come with covers for storage in the fridge or freezer!). That way, I have one for now and one for the freezer for later! I love forgetting about it in the freezer- it’s like finding $20 in a winter coat. Only wayyyyyy better.
Other Comfort Food Recipes
Chicken and Dumplings Salisbury Steak with Mushroom Gravy Beef Barley Soup with Mushrooms
Other Easy Ground Beef Recipes
Greek Spaghetti Slow Cooker Stuffed Cabbage Casserole Mini Meatloaves
Check out my other gluten free recipes and make ahead/freezable recipes for more ideas. Or try these 20 healthy back-up freezer meals for emergencies. If you have any leftover mashed potatoes, try out these leftover mashed potato cakes.
