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!
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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.
Why I love this no bake shepherd’s pie recipe:
- 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.
- Easy to make in just 30 minutes since there is no baking time!! It is perfect for busy weeknights!
- 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!
- 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. If you need more recipe inspiration, I have more gluten-free beef recipes to explore.
We made this on a hot Thursday night. We used ground turkey, carrots, corn, onions and topped with yummy potatos. We also added the parm cheese to the potato’s that was suggested. It was easy to make and tasted delicious.”
karin w., blog comment
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 1/3 cup of vegetable broth.
If you love easy family dinners, check out my delicious gluten-free dinner recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 Success
1. 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!
2. 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 Photos and 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.
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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 2/3 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
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:
Frequently Asked Questions:
Store leftovers in an airtight container. They will keep fresh for up to 3 days in the refrigerator.
Yes! This meal freezes very well. Store in a freezer-safe airtight container.
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
No Bake Shepherd’s Pie
Ingredients
- 1 pound ground turkey or beef See notes
- ½ cup diced onion
- 2 cloves garlic minced
- ½ cup peas
- ½ cup corn
- 2 tablespoons tamari or gluten free soy sauce
- 2 teaspoons dried Italian seasonings
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Potatoes
- 3 cups chopped potatoes See notes
- ⅓ cup milk or heavy cream
- 3 tablespoons butter
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Instructions
- Prep: Wash the potatoes and then chop the potatoes into large pieces. (Peeling is optional!) Add the potatoes to a pot filled half way with 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. If you are using instant mashed potatoes, prepare them now according to package directions.
- 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 (if you are use bell pepper. It is optional.) Sauté over medium heat for 3 minutes until the onions start to become clear in color.
- Add the ground meat. I used ground turkey thighs, which are a bit fattier than turkey breasts. I find dark meat stays juicier when cooked compared to breast meat.
- Add the seasonings, salt, and ground black pepper. Use a wooden spoon to chop up the meat as it cooks.
- Add the peas and corn to the large skillet. I used frozen vegetables. (I did not thaw them before adding them to the pan.) Note: Use any vegetables you have on hand. This is a great recipe for avoiding food waste. Continue to cook until the frozen vegetables are hot.
- Carefully drain 2/3 of the fat into a cup or jar. Set the meat mixture aside. See notes.
- If you are making freshly made mashed potatoes: 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.
- Put the cooked potatoes in a large mixing bowl. Add the milk, butter, and salt. Use a potato masher or electric mixer to whip the mashed potatoes.
- 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!
Notes
- You can use any ground meat or vegan meat in this recipe.
- Add 1/3 cup broth to make gravy if you use very lean meat. I use chicken broth with ground turkey breast and vegetable broth with vegan meat. If you are using fattier ground meat like beef, pork, or turkey thighs, you do not need to add broth unless you want a lot of gravy.
- Use any vegetables you have on hand. This is a great recipe for avoiding food waste.
- Store in an airtight container in the fridge for up to 3 days. Freeze in an airtight container.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
We made this on a hot Thursday night. We used ground turkey, carrots, corn, onions and topped with yummy potatos. We also added the parm cheese to the potato’s that was suggested. It was easy to make and tasted delicious.
I am so glad you loved this recipe. No bake meals are the way to go on hot summer nights like we have been having! Thank you!
How would you make this dairy free?
Hi Amy, Use dairy-free butter and an unflavored plant-based milk to make this recipe dairy-free.