No Bake Shepherd’s Pie in a Flash! (No Baking Required!)

Are you craving a warm and comforting meal but don’t have the time to make an elaborate meal? Try this easy, no-bake shepherd’s pie! This cottage pie is loaded with classic shepherd’s pie flavors, but it comes together in a fraction of the time. There are vegetarian and vegan options, and no oven is required!

This simple no bake shepherd’s pie has become a popular family meal here at the Fearless Dining household. It is fast, easy, and is the classic comfort food. We make it at least once a month. You can use my Cream Cheese Mashed Potatoes recipe to make homemade mashed potatoes, but if you are short on time, instant mashed potatoes also taste great.

Allergen Information:

This recipe is gluten-free, egg-free, nut-free, tomato-free, and soy-free. Use plant-based butter and milk to make this shepherd’s pie without tomato paste dairy-free. To make this recipe vegan, use vegan meat like Impossible brand with ⅓ cup of vegetable broth.

If you love easy family dinners, check out my delicious gluten-free dinner recipes.

Why I love this no bake shepherd’s pie recipe:

1. The best part about this no-bake shepherd’s pie is its versatility. You can use any type of ground meat that you like or even switch things up with lentils or tofu for a vegetarian option.
2. Easy to make in just 30 minutes since there is no baking time!! It is perfect for busy weeknights!
3. Budget-friendly – I love creating budget meals. If you are looking for more ways to save money when you are gluten-free, these gluten-free budget tips can help!
4. Comfort food – This cozy meal brings families together for fun family meals! The layer of creamy mashed potatoes makes it so good!

Here are even more gluten-free budget recipes.

Ingredient Notes:

• Ground Meat – Use ground beef, lamb, turkey, chicken, pork, or vegan meat.
• Onions – I prefer yellow onion.
• Corn – Use fresh, canned, or frozen corn. (Frozen vegetables are a great shortcut in making this recipe.)
• Peas – You can also use other veggies that you have on hand, like green beans, carrots, and mushrooms.
• Yellow Bell Peppers – (not pictured above): I had yellow on hand, but any color is delicious.
• Potatoes – Make mashed potatoes with russet potatoes, instant mashed potatoes, or leftover ones! Optional: Add parmesan cheese to the potatoes for extra flavor.
• Garlic – Use whole cloves or garlic powder.
• Gluten-Free Soy Sauce or Tamari – Since some readers can’t find gluten-free Worcestershire sauce, I created this recipe to use gluten-free soy sauce or tamari. Coconut aminos also work well.
• Italian Seasonings/Salt/ Black Pepper
• Cooking Oil – I recommend a light oil like canola, avocado oil, or olive oil.

Tips For Sucess:

• Use any vegetables you like in this recipe. I love to use the veggies in my refrigerator that are going to spoil soon. It is a great way to avoid food waste!
• After the meat has cooked, drain some of the fat into the trash or a jar. Don’t drain it into the sink, or it can clog pipes!

Step-By-Step Directions:

Prep: chop the potatoes into large pieces. Add to a pot of water, cover, and bring them to a boil. When the water is boiling, turn down the heat to low and continue to cook the potatoes until they are soft. You can leave the peels on or peel the potatoes.

Step 1: Add oil to a cast iron skillet. (Because this is a no bake recipe, you won’t need a casserole dish. Add the chopped onion and yellow pepper. Sauté over medium heat for 3 minutes until the onions start to become clear in color.

Step 2: Add the ground meat. I used ground turkey thighs, which are a bit fatter than turkey breasts. I find dark meat stays juicier when cooked compared to breast meat.

Step 3: Add the seasonings, salt, and ground black pepper. Use a wooden spoon to chop up the meat as it cooks.

Step 4: Add the peas and corn to the large skillet. I used frozen vegetables. (I did not thaw them before adding them to the pan.)

Step 5: Carefully drain ⅔ of the fat into a cup or jar. Set the meat mixture aside.

Step 6: I like to poke a fork into a potato to see if the potatoes are done cooking. If the potato is soft, the potatoes are ready. Drain off the hot water carefully into the sink. I pour the potatoes into a colander, then put the potatoes back into the large pot.

🔑 Sandi says: I have made this recipe both by peeling the potatoes and leaving the peels on for added fiber.

Step 7: Put the cooked potatoes in a large mixing bowl. Add the milk, butter, salt, and pepper. Use a potato masher or electric mixer to whip the mashed potatoes.

Step 8: Use a large spoon to put the fluffy mashed potatoes on top of the meat and vegetable mixture. Spread it out in an even layer. Serve it hot!

Serving Suggestions:

Serve this gluten free shepherd’s pie with some of these tasty side dishes and rolls:

• Gluten Free Air Fryer Roasted Green Beans
• Kale and Apple Salad
• Gluten Free Garlic Knots
• Fluffy Gluten-Free Honey Rolls

Recipe FAQ:

More Easy Gluten-Free Dinner Recipes:

• Easy Gluten-Free Meatloaf With Oats – Use certified gluten-free oats!
• Gluten Free Smothered Pork Chops
• Honey Dijon Pork Tenderloin