IGF June - 16 - 2011 Recipes1 COMMENT

I made Shepherd’s Pie this week and hit the jackpot! My kids acted like it was the most amazing meal they’d ever eaten. Am I dreaming? This has to be one of the easiest meals in the world to prepare. But hey, I’ll take it! Happy kids, happy mom, we all win.

One reason this meal is so quick and easy for me is that I often pre-cook my ground beef (and chicken as well) and put it into freezer bags and store it in the freezer. So all I have to do is pull a bag of meat out of the freezer and throw it in the casserole. This is one of the best ways to ensure that I will actually cook dinner!

This meal can also be made milk (casein) free by leaving out the butter and cheese or using your favorite substitutes.


4 cups mashed potatoes (5-6 potatoes peeled, boiled and mashed, or about 2 cups Instant Mashed Potato flakes prepared according to directions.)

1 pound ground beef cooked and drained

2 cups vegetables (frozen mixed vegetables, or 2 cans canned vegetables, or fresh vegetables cooked)

1 (26 oz) can spaghetti sauce. (check for gluten free. We like Hunt’s Cheese and Garlic.)

2 cups shredded cheese



  1. Spray a 9×13 inch baking dish with cooking spray. Pre-heat oven to 350 degrees.
  2. Spread mashed potatoes in the baking dish, then top with ground beef, vegetables, spaghetti sauce, and cheese.
  3. Bake for about 45 minutes, or until dish is warmed throughout and cheese is melted on top.

We had Bread Sticks with this meal, delicious!

One Response to “Gluten Free Shepherd’s Pie”

    Gluten Free and Dairy (Casein) Free Meal Plan | Irresistibly Gluten Free Cookbook
    January 4th, 2012 at 10:02 pm

    […] Pie, omit cheese (click for recipe here on irresistiablyglutenfree.com) with Bread sticks (save left over breadsticks for dinner #4) (click for recipe here on […]

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