Recipe
Homestyle Gluten-Free Shepherd's Pie
A comforting gluten-free shepherd's pie with savoury lamb, vegetables and a creamy mashed-potato topping.
Ingredients
Method
25 mins prep45 mins cook70 mins total
Heat the oven to 200°C (180°C fan).
Melt half the butter in a large ovenproof pan. Add the lamb and cook for 6–8 minutes, breaking it up, until browned.
Stir in the onion, carrots, celery and garlic. Cook for 8 minutes until the vegetables soften.
Sprinkle over the rice flour and cook for 1 minute, stirring to coat the filling.
Gradually pour in the lamb stock, then stir in the tomato paste, Worcestershire sauce and thyme. Season with salt and pepper.
Simmer for 20 minutes until the gravy thickens, then taste and adjust the seasoning.
Meanwhile, boil the potatoes in salted water for 15–18 minutes until tender. Drain, mash with the remaining butter and milk, and season.
Spoon the lamb filling into a baking dish and spread the mash over the top. Roughen the surface with a fork.
Bake for 20–25 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before serving.
Notes
Rest the pie for 10 minutes after baking so the filling settles and the topping is easier to serve.
About this recipe
This homestyle shepherd's pie layers tender lamb and vegetables in a rich herb gravy beneath buttery mashed potatoes. Rice flour keeps the filling gluten-free while the oven gives the topping a crisp golden finish.
