Shepard’s Pie
Author: Marla Hingley
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
A splash of red wine adds a deep rich flavor to this hearty meal.
  • 3 medium potatoes, peeled and quartered
  • 1 large parsnip, cored*
  • 2 Tbsp butter or margarine
  • 2 Tbsp cream, milk or milk alternative
  • ½ - 1 Tbsp grainy mustard, to taste
  • Salt & pepper
  • ¼ cup Parmesan cheese, grated (optional)
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • ⅓ cup red wine, optional
  • 2 Tbsp GF flour blend or cornstarch
  • 1 cup GF beef broth
  • 2 Tbsp tomato paste
  • 2 tsp rosemary, chopped
  • 1 tsp GF Worcestershire sauce
  • 2 Tbsp fresh Italian parsley, chopped
  • ½ cup peas
  • Salt & pepper
  1. Boil potatoes and parsnip in water until soft, about 15 minutes, then drain. Add butter, milk, and mustard and mash until smooth. Season to taste with salt and pepper. Set aside.
  2. Sauté onions and carrots in oil until onions are tender, set aside.
  3. Brown beef until fully cooked, drain fat, then add in onions, carrots, garlic and wine. Fry mixture for a few minutes until wine is evaporated, then sprinkle flour over mixture and mix well. Add remaining ingredients, and season to taste with salt and pepper. Continue simmering until mixture thickens, 8-10 minutes.
  4. Spoon into an 8x8 baking dish, or divide among 6 ramekins. Top with potato mixture, sprinkle with cheese if desired and a drizzle of olive oil, and broil for a few minutes until tops are golden.
Large parsnips have a tough woody center. Quarter the parsnip, then slice out the center from each quarter (discard cores).
Recipe by Gluten Free Club at