Last Updated on September 3, 2025 by Carrie Korem, FNTP
If you’re looking for an shepherd’s pie recipe easy enough for weeknights but still hearty and comforting, you’ve come to the right place. This gluten-free and grain-free shepherd’s pie is made with wholesome, nutrient-dense ingredients so you can enjoy a classic comfort food without the heaviness or processed ingredients.
Traditionally, shepherd’s pie is made with ground lamb, but here we use ground beef for a cottage-pie-style version. It’s layered with a rich beef and vegetable filling, then topped with creamy mashed potatoes (or cauliflower mash for a lighter option).
Whether you’re feeding your family, bringing a dish to a potluck, or craving comfort food on a chilly evening, this easy shepherd’s pie recipe is one you’ll want to keep on repeat.
Why You’ll Love This Easy Shepherd’s Pie Recipe
- Simple ingredients – no gluten, grains, or processed foods.
- Flexible toppings – use potatoes for a classic version, or cauliflower mash for low-carb.
- Make ahead friendly – assemble earlier in the day and bake when ready.
- Family-approved – warm, cozy, and satisfying.
Ingredients for the Filling
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2 tablespoons unsalted butter
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1 red bell pepper, finely chopped
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1 small yellow onion, finely chopped
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1 stalk celery, finely chopped
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2 carrots, finely chopped
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¾ teaspoon sea salt
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¼ teaspoon freshly ground black pepper
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½ teaspoon dried thyme
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2 pounds ground beef
Ingredients for the Mashed Potato Topping
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3 pounds Yukon potatoes, cut into 2-inch pieces
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½ cup whole milk (raw milk if possible)
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8 tablespoons unsalted butter
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¼ cup sour cream
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1 tablespoon Celtic sea salt (or 1 ½ tsp conventional salt, then adjust to taste)
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Freshly ground black pepper, optional
- 1 cup shredded cheddar cheese (optional, for topping)
How to Make This Easy Shepherd’s Pie Recipe:
- Cook the beef and veggies
- Preheat oven to 350°F.
- In a large skillet, melt butter over medium heat. Add bell pepper, onion, celery, and carrots. Sauté for 5 minutes until tender.
- Add salt, pepper, and thyme. Stir until fragrant (about 30 seconds).
- Add ground beef and cook until partially browned, about 5–7 minutes.
- Transfer beef filling to a 13×9-inch baking dish, spreading evenly.
- Make the mashed potato topping
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- Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-high and cook 15–20 minutes, until fork tender.
- Drain, then return potatoes to the pot. Add milk, butter, sour cream, and salt. Mash until smooth. Adjust seasoning as needed.
- Assemble and bake
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- Spread mashed potatoes evenly over the beef layer.
- Sprinkle with cheddar cheese if using.
- Bake for 30 minutes, until bubbling and golden brown.
- Cool 10 minutes before serving.
Tips & Variations
- Low-Carb Option: Swap potatoes for mashed cauliflower for a lighter topping.
- Make Ahead: Assemble earlier in the day, refrigerate, and bake when ready (add 5–10 extra minutes baking time).
- Freezer Friendly: Assemble and freeze unbaked. When ready, bake straight from frozen at 350°F, adding about 1 hour.
- Extra Veggies: Add peas, green beans, or mushrooms to the filling for more variety.
What to Serve With Easy Shepherd’s Pie
This dish is filling on its own, but you can pair it with:
This easy shepherd’s pie recipe is proof that comfort food can be both nourishing and simple to make. With its rich beef filling and creamy potato (or cauliflower) topping, it’s the perfect gluten-free, grain-free twist on a classic recipe.
Whether for Sunday dinner, meal prep, or a family gathering, this shepherd’s pie will quickly become a favorite in your home.
Easy Shepherd’s Pie Recipe (Gluten-free)
If you need to avoid nightshades, then you can use this recipe for Mashed Cauliflower to use in place of the mashed potatoes.
- Prep Time: 20
- Cook Time: 95 minutes
- Total Time: 1 hour 55 minutes
- Yield: Serves 6-8
- Category: main dish
- Diet: Gluten Free
- 2 tablespoons butter
- 1 red bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 carrot, finely chopped
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 pounds ground beef
For the Potatoes:
- 3 pounds Yukon potatoes, cut into 2-inch pieces
- 1/2 cup whole milk (I use raw milk)
- 8 tablespoons unsalted butter
- 1/4 cup sour cream
- 1 tablespoon coarse grey Celtic Sea salt
- Freshly ground black pepper (optional)
Instructions
Preheat the oven to 350°F and adjust the oven rack to medium position.
Heat the butter in a large skillet over medium heat. Add the bell pepper, onion, celery, and carrot and sauté the vegetables until tender, about 5 minutes. Make a well in the center of the vegetables and add the salt, pepper, and thyme. Stir the seasonings in the middle of the pan until fragrant, about 30 seconds, and then stir into the vegetables. Add the ground beef and stir and cook until beef is partially cooked, about 5-7 minutes.
Pour the beef filing into a 13 x 9-inch baking dish and spread evenly into a single layer.
Place the potatoes in a large pot, cover with water and bring to a boil over high heat. When the water begins to boil, reduce the heat to medium-high. Continue to boil until potatoes are cooked through, about 15-20 minutes. Drain the potatoes and then put them back into the pot. Add the milk, butter, sour cream and salt to the pot and using a potato masher, mash the potatoes until no large lumps remain. Season to taste with salt and pepper.
Spread the mashed potatoes over beef layer in baking dish. Sprinkle with cheddar cheese. Bake for 30 minutes or until bubbling and cheese is golden brown. Let cool for 10 minutes before serving.
