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A pan of shepherd's pie with one serving removed.

Gluten-Free Shepherd’s Pie (Cottage Pie) | Dairy-Free

  • Author: MamaShire
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Oven
  • Diet: Gluten Free


Savory beef and vegetables baked in gravy and topped with fluffy mashed potatoes. Pure comfort food. 



Mashed Potatoes:
2 lbs potatoes
3 tablespoons buttery spread, Smart Balance*
3 tablespoon nutritional yeast (optional)
1 egg
1/4 cup almond milk
1/4 teaspoon salt
1/8 teaspoon pepper

Beef Base:
2 lbs ground beef
1 large onion, diced
2 cups frozen peas & carrots**
2 cups gluten-free beef broth, divided
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt 
1/4 teaspoon pepper
2 tablespoon cornstarch


Bring 3 quarts of water to a boil in a medium-large pot. Peel and cube the potatoes while the water is heating up. Carefully put the cubed potatoes in the boiling water and boil for 15 minutes. 

Brown 2 lbs ground beef in a large skillet or shallow Dutch oven. Add in the diced onion and cook for 5 minutes or until the onions are starting to turn translucent. 

Add the following to the ground beef: peas & carrots, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Then stir in 1 ½ cups of beef broth, saving back ½ cup. Add the cornstarch to the reserved beef broth and whisk together. Add this mixture to the beef. Stir and let cook over medium heat for several minutes, stirring occasionally. 

After 15 minutes of boiling the potatoes, use a fork to test to make sure they are tender. (If they aren’t boil them for a couple more minutes.) Drain the potatoes in a colander and then return them to the pot. Add the buttery spread, nutritional yeast, salt, and pepper. Mash a with a potato masher or mix with a hand mixer. Then mix in the egg and almond milk. 

Before adding the mashed potatoes take out the bay leaves. Next, take the mashed potatoes and dollop them on top of the beef and vegetable mixture.

Spread the mashed potatoes out completely to the edge of the pan. I used a 3-quart shallow Dutch oven but you can put the mixture into a 9 x 13-inch baking pan as well. 

Bake in the oven for 25-30 minutes at 350°. You can serve immediately or let it sit for 10-15 minutes to allow the beef and gravy mixture to set up more. It’s delicious either way.


*For the dairy-free buttery spread you can use Smart Balance, Earth Balance, or Buttery flavored coconut oil. 
**You can substitute frozen mixed vegetables for the peas & carrots if desired.

The nutritional yeast is optional but it does add a cheesy rich flavor. 

Keywords: cottage pie, shepherd's pie, beef dinner, gluten-free dinner, gluten-free & dairy-free recipes