Quick Gluten-Free Shepherd’s Pie (With Meatless Lentil Option)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
336 kcal
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Course
Main Course
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Cuisine
gluten-free
Quick Gluten-Free Shepherd’s Pie (With Meatless Lentil Option)
Description
Quick Gluten-Free Shepherd’s Pie combines a well-seasoned protein base with a smooth, flavored mashed potato topping made from Yukon Gold potatoes, vegan butter, garlic powder, and oregano. The filling includes sautéed onions, garlic, and a mixture of ground meat or lentils simmered with tomato paste, puree, and spices, plus frozen corn and peas. Together, they form a thick, savory mixture that is topped with the mashed potatoes and baked until heated through and slightly golden on top.
The mashed potatoes are creamy and infused with oregano and garlic powder, complementing the rich, tomato-based meat or lentil filling. This pie works well as a one-dish meal offering protein and vegetables with a satisfying texture contrast between soft potatoes and hearty filling.
You can serve this shepherd’s pie as a main course for lunch or dinner, perfect for those following a gluten-free diet or those seeking a meatless alternative by substituting lentils for ground meat. The dish reheats well for leftovers.
According to the notes, both vegan and meat versions have been tested and work well. Making mashed potatoes from scratch is recommended using the linked recipes, and lentils can be swapped directly for ground meat, with adjustments for simmering or thickening if needed. Leftovers store refrigerated for three days and the assembled pie freezes well for up to two months before baking.
Ingredients
Mashed Potato Top
- 5 medium Yukon Gold potatoes
- ¼ cup potato water reserved
- 2 tbs vegan butter or olive oil
- 1 tbs garlic powder
- 2 tbs oregano dry
- 1 teaspoon salt
For the Meat Filling
- 1.5 lbs ground meat or vegan ground * See recipe note
- 2 tablespoon olive oil
- 1 onion chopped, large
- 3 garlic minced
- 1 tablespoon chicken broth concentrate or paste
- 1 tablespoon oregano dried
- 1 tablespoon Italian seasoning
- 1 teaspoon allspice
- ½ cup tomato puree
- 2 tablespoon tomato paste
- 1 tablespoon soy sauce gluten free
- 1 cup corn frozen
- 1 cup peas frozen
- salt to taste
Instructions
- Preheat: Preheat oven to 400°F and set a pot of salted water to boil.
- Prepare the Mashed Potatoes: Head over to our Creamy Mashed Potatoes or High-Protein Mashed Potatoes recipes to get the full details (link in recipe notes).Briefly, peel and dice Yukon gold potatoes into evenly sized chunks. Boil in salted water until fork-tender, about 15 minutes. For a high-protein option, cook red lentils separately in water. Mash the potatoes and lentils together with vegan butter, salt, and reserved potato water until smooth.
- Make the Sauce Base: In a large skillet, heat olive oil over medium-high heat. Sauté the onions until soft and golden, about 5 minutes. Stir in garlic, veggie broth concentrate, oregano, Italian seasoning, and allspice. Cook until fragrant, about 1-2 minutes.
- Cook the Protein: Add ground meat and cook until browned, breaking it apart as it cooks (8-10 minutes). For the lentil version, stir in cooked lentils after adding the tomato paste. Add tomato paste, puree, soy sauce, peas, and corn. Simmer for 2-3 minutes until the vegetables are tender and the filling is thickened.
- Assemble: Spread the meat or lentil filling evenly in a baking dish, pressing down slightly. Top with the mashed potatoes, spreading them evenly across the surface. Use a fork to create decorative ridges for texture.
- Bake: Bake for 20 minutes. For a golden, crispy potato topping, broil on high for the last 2-3 minutes. Let rest for 10 minutes before serving.
Notes
- Either ground meat or vegan meat alternatives can be used interchangeably in the filling for a gluten-free option.
- Lentils can replace ground meat by using canned lentils drained and rinsed; cook longer or add cornstarch to thicken if watery.
- Use the linked recipes for creamy or high-protein mashed potatoes to prepare the topping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze the assembled but unbaked pie for up to 2 months, baking from frozen as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 487mg | 20% |
| Potassium | 917mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 31mg | 34% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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