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Image for a recipe post on how to make plant-based shepherd's pie. The image shows full plates of the pie being on a wooden table.

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

Patricia Granek
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.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Gluten-free
Servings 6 servings
Calories 336 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Preheat: Preheat oven to 400°F and set a pot of salted water to boil.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
 

Nutrition

Serving: 1servingCalories: 336kcalCarbohydrates: 46gProtein: 20gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 487mgPotassium: 917mgFiber: 14gSugar: 5gVitamin A: 828IUVitamin C: 31mgCalcium: 83mgIron: 4mg
Tried this recipe? I’d love to hear how it turned out in the comments !