Gluten free Shepherds Pie WITHOUT Pastry.The base is gluten free Naan Bread. Roll it thin and press it into mini loaf pan for 8 mini pies. No need to mess with a delicate gluten free pastry at all! It’s filled with a savoury meat filling, mashed sweet potato and cheese on top. The ultimate comfort food.
Oh and Yes! This one is with beef … so you may prefer to call it Cottage Pie!!
Why naan bread makes the perfect crust
This recipe was born from leftovers. I had gluten free naan bread in the fridge, rolled it out thin, and pressed it into a greased mini loaf pan. Eight minutes of blind baking and the bottom crusts hold their shape beautifully. Sturdy enough to pile high with filling, no soggy bottoms. If you’ve got my naan recipe, you’re already halfway there.
Gluten Free Naan Bread Recipe Here
Ingredients For Gluten Free Shepherds Pie
The filling is classic: ground beef, onion, and peas. The one thing to watch is the beef bouillon or broth because it is a sneaky source of hidden gluten, so always check the label for certified gluten free. I simmer everything until it’s thick, kind of saucy, but not too much because a watery filling is what makes the base go soft.
For the top of this shepherds pie, plain mashed potato works if you don’t want the sweet potato. Roughing the top gives you ridges that catch the heat and go extra crispy. A handful of shredded cheddar doesn’t hurt either.
Shepherds Pie Crispy Finish
Don’t skip the blind bake because it’s what keeps the naan base crisp under the filling. And that final minute or two under the broiler is non-negotiable in my kitchen; it’s the difference between golden and purely amazing.
Start Gluten Free Shepherds Pie the Day Before
Assemble the pies a day ahead, refrigerate, and bake when you’re ready. They reheat beautifully, which makes them dangerously good as leftovers.
Gluten Free Shepherds Pie
Equipment
- 1 mini bread pan – 8 holes otherwise use a muffin pan or ramekins
Ingredients
- 400 g ground beef
- 1 large sweet potato
- 1/2 small diced onion
- 1 large sweet potato
- 1 gluten free beef bouillon cube
- 2/3 cup water or use beef broth and no bouillon cube
- 2 tbsp frozen peas
- 2-3 sprigs fresh thyme
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1/3 cup cheddar for the topping
- 1 tbsp butter or oil for frying
- salt and pepper to taste
Instructions
- Boil, drain, and mash the sweet potato. Set it aside to cool.
- Remove the naan dough from the fridge and let it come to room temperature, or use freshly made dough.
- Preheat the oven to 400°F.
- On parchment paper, roll out dough to about 1/4 inch thick and cut it to fit into the bottom of your greased pan.
- Poke holes in the dough with a fork and bake for 8-10 minutes.
- Chop the onion and soften it in a pan with a little butter or oil on medium heat.
- Add the beef to the pan and cook until lightly browned.
- Crumble the beef bouillon cube into the pan and add the water, thyme and peas, and cook for 8-10 minutes
- Make a paste with the cornstarch and 1 tablespoon of cold water. Add it to the pan and cook for 2 to 3 minutes, stirring continually, until thickened. Set aside to cool
- Grease the pan and place the dough in the bottom of each cavity.
- Fill the cavities with about 2 tablespoons of the beef mixture and evenly divide and spread the mashed sweet potato over the top.
- Rough up the sweet potato surface with a fork and sprinkle grated cheese on top.
- Bake at 400°F for about 20 minutes until golden on top.
- Serve while warm, or refrigerate and reheat before serving.
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