Gluten Free Southwestern Shepherds Pie Recipe

gluten free sheperds pie

Traditional shepherds pie is great, but shepherd’s pie with a little kick of the Southwest? Terrific!

Makes 6 servings

•     Preheat oven to 350°F (180°C)

•     11- by 7-inch (28 by 18 cm) glass baking dish


11⁄2 lbs  Yukon gold potatoes, cut into 1-inch (2.5 cm) cubes

1⁄2 cup milk

2 tbsp butter

2 tbsp chopped fresh cilantro

1 tsp salt, divided

1 tsp freshly ground black pepper, divided

1 lb  lean ground beef

2  cloves garlic, minced

1⁄2 cup chopped onion

1     can (14 to 19 oz/398 to 540 mL)  black beans, drained and rinsed

1     can (14 oz/398 mL) diced tomatoes

11⁄2 cups corn kernels (thawed if frozen)

1⁄2 cup  shredded Cheddar cheese 125 mL


1.    Place potatoes in a large saucepan and add enough water to cover. Cover and bring to a boil over high heat. Reduce heat and simmer for about 15 minutes or until potatoes are just tender. Drain, return to the pot and add milk, butter, cilantro, half the salt and half the pepper; mash until smooth.

2.    Meanwhile, in a large nonstick skillet, over medium-high heat, cook beef, garlic and onion, breaking beef up with the back of a spoon, for 8 to 10 minutes or until beef is no longer pink. Drain off fat.

3.    Stir in beans, tomatoes and the remaining salt and pepper; bring to a boil. Reduce heat and simmer, stirring often, for 5 to 7 minutes or until heated through.

4.    Spread beef mixture in baking dish. Spread corn evenly over meat. Spread mashed potatoes over corn. Sprinkle with cheese.

5.    Bake in preheated oven for 20 minutes or until top is golden.

Beans, Lentils and Tofu cookbook

Excerpted from 250 Best Beans, Lentils & Tofu Recipes by The Editors of Robert Rose Inc. © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.



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