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Beef Shepherd's Pie in iron pan partly served on white plate

Shepherd’s Pie Gluten and Dairy-Free

  • Author: Beth of A Meal In Mind
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish, Skillet Dinner
  • Method: Stovetop & Baking
  • Cuisine: American


This easy Shepherd’s Pie is savory, filling comfort food, with a little of everything! Easy to prepare in less than an hour and take to a potluck or young family’s house.



For the filling:

1 tablespoon coconut oil

23 carrots, chopped fine, almost minced

2 stalks celery, chopped

½ cup yellow squash, chopped

4 cloves garlic, minced (omit for an elimination diet

1 medium yellow onion, chopped fine (omit for an elimination diet)

½ teaspoon Asafetida

¼ t nutmeg

1 lb ground beef, preferably grass-fed

1 ½ teaspoon salt

2 Tb Arrowroot (Bob’s Red Mill) or tapioca flour

1 can tomato paste (6 oz)

2 tbsp white balsamic vinegar or apple cider vinegar

8 ounces of frozen peas, thawed

3 Tbsp fresh parsley, chopped

1 tsp dried thyme or 1 tablespoon fresh thyme

1 tsp of marjoram or other herb of choice

For mashed potato topping

6 medium Yukon gold potatoes (if not eating nightshades, use sweet potatoes), boiled until tender and peeled

3 tablespoons coconut oil (or ghee, if tolerated)

¾ cup full-fat coconut milk

1 teaspoon salt

3 tablespoons fresh parsley, minced

1/2 teaspoon pepper, or as desired


For the filling:

  1. Melt coconut oil over medium-low heat in large skillet or dutch oven or cast iron skillet.
  2. Saute carrots gently for 8 minutes. Add celery and saute for 2 more minutes. Add squash and stir for one more minute.
  3. Add the asafetida and nutmeg and stir until fragrant, about 1 minute.
  4. Add the ground beef and cook until all pink color is gone.
  5. Add the salt and the arrowroot flour and stir until completely mixed. Add the tomato paste and mix in evenly. Stir in the remaining ingredients. Check the seasoning.
  6. If the mixture is not already in an ovenproof skillet or baking dish, transfer it to one. Spread the beef mixture evenly in the dish.
  7. Preheat the oven to 425 degrees F.

For the potato topping:

  1. Place the potatoes in a saucepan so that they are covered with water. Boil until tender when pierced with a fork.
  2. Partly (or completely, if you prefer) peel the potatoes. Mash them with the coconut oil (or ghee), then stir in the coconut milk and continue to mash until smooth. Stir in the salt, pepper and the fresh parsley. Spread the topping evenly over the meat mixture.
  3. Place the baking dish into the preheated oven and bake for 15 minutes. Edges will be bubbly and starting to brown and the tomato paste in the filling will tint the topping orange. If you wish the top to be slightly browned, turn on the broiler for 5 minutes more.
  4. Allow the shepherd’s pie to rest for at least 10 minutes before serving.

Keywords: Cast iron skillet dinner, beef pie, one-pot meal, gluten-free, grain-free, dairy-free