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5.0 from 15 votes

Quick Gluten-Free Shepherd’s Pie (With Meatless Lentil Option)

This gluten-free shepherd’s pie is rich and hearty with a perfectly seasoned meat filling or lentil base, topped with creamy mashed potatoes. Its balanced flavors and traditional roots make it a stand-out option, with allergy-friendly adjustments for a versatile, family-friendly dinner.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 336 kcal
Course: Main Course
Cuisine: gluten-free

Ingredients

Mashed Potato Top
  • 5 medium yukon gold potatoes
  • ¼ cup reserved potato water
  • 2 tbs vegan butter or olive oil
  • 1 tbs garlic powder
  • 2 tbs dry oregano
  • 1 teaspoon salt
For the Meat Filling
  • 1.5 lbs ground meat or vegan ground * See recipe note
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 garlic coves minced
  • 1 tablespoon chicken broth concentrate or paste
  • 1 tablespoon dried oregano
  • 1 tablespoon Italian seasoning
  • 1 teaspoon all spice
  • ½ cup tomato puree
  • 2 tablespoon tomato paste
  • 1 tablespoon gluten free soy sauce
  • 1 cup frozen corn
  • 1 cup frozen peas
  • salt to taste

Instructions

    Cup of Yum
  1. Preheat: Preheat oven to 400°F and set a pot of salted water to boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Ground Meat: This recipe was tested with both a vegan beyond meat version (which is gluten-free) and a meat version. Both work great! You can also swap the ground for 3 cups of canned lentils (drained and rinsed). Simmer longer, or add cornstarch if it is too watery.
  • Mashed Potatoes: Make our Gluten-Free Creamy Mashed Potatoes or High-Protein Mashed Potatoes for the topping.
  • Leftover Lentils? Use them to make our flavorful Spiced Lentil Bowls.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze assembled but unbaked pie for up to 2 months.
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Nutrition Information

Serving 1serving Calories 336kcal (17%) Carbohydrates 46g (15%) Protein 20g (40%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 487mg (20%) Potassium 917mg (26%) Fiber 14g (56%) Sugar 5g (10%) Vitamin A 828IU (17%) Vitamin C 31mg (34%) Calcium 83mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 336

% 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.