Now that the weather is cooler I like to serve my family warm and filling dishes like this easy Gluten Free Shepherd’s Pie Recipe. Shepherd’s Pie is a fantastic dish to use up your leftover mashed potatoes so pin the recipe now to use later with your Thanksgiving Leftovers.
I used two shortcuts to make this easier. The first is to use pre-cooked ground beef from the freezer (see How to Freeze Ground Beef here including a video).
The second shortcut is to use frozen vegetables. You can also make this casserole a day ahead and store it in the refrigerator for a quick dinner the next night — perfect when your next day will be busy.
An easy make ahead, gluten free meal from ThePeacefulMom.com!
- 1 large or 2 medium onions, diced
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 can diced fire roasted tomatoes
- (2) 16 ounce bags frozen mixed veggies - thawed
- 1 small can tomato paste
- 1 cup beef broth
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon cornstarch or rice flour (optional thickener)
- 3 - 4 cups mashed potatoes
- 1 1/2 cups shredded cheddar cheese
- Preheat oven to 425 degrees.
- In a large skillet saute diced onions in 1 - 2 tablespoons olive oil until softened.
- Add ground beef, breaking it up with a spoon, and cook the meat until it is no longer pink.
- Stir in diced tomatoes and vegetables.
- In a separate bowl mix together tomato paste, beef broth, spices and optional rice flour or cornstarch (thickens the sauce). Stir until combined.
- Pour sauce mixture over meat and vegetables.
- Stir and cook until gravy has thickened, about 3 minutes.
- Spoon meat and vegetable mixture in a 9 x 12 casserole dish.
- Spread mashed potatoes evenly over the meat and vegetables.
- Bake at 425 degrees until potatoes start to brown (about 30 minutes) then pull the casserole from the oven and top with shredded cheese.
- Continue baking until cheese is melted and lightly brown (or broil for 1 - 2 minutes until cheese is lightly browned).
To prepare the day ahead
Follow instructions above. Once meat and vegetable mixture is in the casserole dish, spread mashed potatoes evenly on top and allow to cool. Cover with plastic wrap and refrigerate up to 24 hours.
When ready to cook allow casserole dish to warm a few minutes on the counter. Preheat oven to 425 degrees, remove plastic wrap and place casserole in the oven.
Bake at 425 degrees until potatoes start to brown (about 30 minutes) then pull the casserole from the oven and top with shredded cheese.
Continue baking until cheese is melted and lightly brown (or broil for 1 – 2 minutes until cheese is lightly browned).
Serves 6 – 8
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