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Beef Shepherd's Pie in iron pan partly served on white plate
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Shepherd's Pie Gluten and Dairy-Free

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 just enjoy at home.
Course Main Dish, Skillet Dinner
Cuisine American
Keyword beef pie, Cast iron skillet dinner, dairy-free, Gluten-free, grain-free, low FODMAP option, one-pot meal
Prep Time 25 minutes
Cook Time 25 minutes
Servings 6 servings
Author Beth of A Meal In Mind

Ingredients

For the filling:

  • 1 tablespoon coconut oil
  • 2-3 carrots chopped fine, almost minced
  • 2 stalks celery chopped
  • ½ cup yellow squash chopped
  • 4 cloves garlic minced (omit for low FODMAP)
  • 1 medium yellow onion chopped fine (omit for low FODMAP)
  • ½ teaspoon Asafetida
  • ¼ t nutmeg
  • 1 lb ground beef preferably grass-fed
  • 1 ½ teaspoon salt
  • 2 tablespoons Arrowroot Bob's Red Mill or tapioca flour
  • 1 can tomato paste 6 oz
  • 2 tablespoons white balsamic vinegar or apple cider vinegar
  • 8 ounces of frozen peas thawed
  • 3 tablespoon fresh parsley chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon 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
  • ½ teaspoon pepper or as desired

Instructions

For the filling:

  • Melt coconut oil over medium-low heat in large skillet or dutch oven or cast iron skillet.
  • Saute carrots gently for 8 minutes. Add celery and saute for 2 more minutes. Add squash and stir for one more minute.
  • Add the asafetida and nutmeg and stir until fragrant, about 1 minute.
  • Add the ground beef and cook until all pink color is gone.
  • 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.
  • 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.
  • Preheat the oven to 425 degrees F.

For the potato topping:

  • Place the potatoes in a saucepan so that they are covered with water. Boil until tender when pierced with a fork.
  • 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.
  • 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.
  • Allow the shepherd’s pie to rest for at least 10 minutes before serving.