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Gluten-Free Sweet Potato Shepherd’s Pie Recipe

Gluten-Free Sweet Potato Shepherd’s Pie Recipe

Shepherd’s Pie has always been a family favourite in our house. It is not only a great make-ahead meal, but it also is the epitome of comfort food. Since I’m both gluten-free and nightshade-free I had to add a little twist on this classic with my gluten-free sweet potato shepherd’s pie recipe. This pie is delicious and tastes like Thanksgiving regardless of when it’s eaten..

Keep in mind, that this recipe works very well using ground beef, turkey, or chicken too. Also, you can mix in a plethora of vegetables to the filling and no one can tell. This is a great way to get extra vegetables into picky eaters. Vegetables you can add into the filling include mushrooms, spinach, grated zucchini, or frozen mixed vegetables.

A great tip is to use chicken stock when making this recipe with turkey or chicken and beef stock if using beef. If you do not have chicken or beef stock, vegetable stock will do just as well in the recipe.

Gluten-Free Sweet Potato Shepherd’s Pie Recipe

Ingredients :

For The Meat Layer:

  • 3 shallots minced
  • 2 tbs olive oil
  • 500 g of mushrooms, sliced thinly (or a tin of canned mushrooms)
  • 1/4 each of tsp salt, pepper, granulated onion
  • 1 Tbs oil
  • 3 lbs ground turkey( option up use turkey or beef)
  • 1 c gluten-free chicken stock (vegetable stock works well too)
  • 2 cup chicken stock, divided.
  • 1tbs cornstarch
  • 1tsp black pepper
  • 1tsp granulated onion

For The Sweet Potato Layer:

  • 5 sweet potatoes about 8 cups
  • 1/3 c butter or butter alternative
  • 1 1/2 tsp each of salt and pepper

Directions:

For The Meat Layer:

  • Mince shallots, set aside.
  • Using a damp cloth wipe the mushrooms, cut off the very end of the stem, and discard.
  • Slice mushrooms thinly and set them aside.
  • Place a large pan on the stovetop.
  • Heat 2 tbs of oil in the pan.
  • Sautee shallot over medium heat
  • Once shallots are halfway cooked, add in the mushrooms.
  • Allow to cook about halfway through and season with salt, pepper, and granulated onion
  • Remove from the pan and set aside.
  • Put 1 tbsp oil in the now-empty pan.
  • Cook ground meat by breaking it up as you go with a spatula. Cook until there is not any pink and the meat is brown and in a small crumble.
  • Once the meat is cooked, drain the fat using a strainer, and add the meat back to the pan.
  • Add the mushroom mixture to the ground meat.
  • Mix 1 cup stock with cornstarch in a measuring cup – mix the ingredients together so there are no clumps.
  • Pour the cornstarch and chicken stock mixture into the turkey mixture over medium-low heat.
  • Stir well.
  • Allow to cook for 2-3 minutes or until the taste of the cornstarch has dissipated.
  • Add another cup of chicken stock to the pan and cook on a higher heat – stirring frequently.
  • Next, add the black pepper and granulated onion.
  • Stir well.
  • Shut off the burner and let the mixture “meld” as you make the mashed potatoes.
  • Taste the meat mixture and adjust the seasoning as needed.

For The Sweet Potato Layer:

  • Wash, peel, and chop sweet potatoes.
  • Put a large pot of water on to boil for the potatoes.
  • Add the potatoes to the pot of boiling water- cook until fork tender.
  • When the potatoes are cooked drain them and then return them to their pot.
  • Using a potato masher, mash the potatoes until there are no lumps.
  • Add the butter to the potatoes, over low heat.
  • Stir until the butter has melted.
  • Season with salt and pepper.
  • Taste the potatoes and adjust salt, pepper, and butter to your liking.

To Assemble Gluten-Free Sweet Potato Shepherd’s Pie: 

  • Let the two mixtures cool, then spray a 9×13 pan with cooking spray (or brush with oil)
  • Pour in meat into the bottom of the pan forming an even layer.
  • Dollop the sweet potato mixture over top of the meat.
  • Smooth the potatoes into an even layer.
  • Cover the pan with a layer of parchment paper and then foil.
Tip: This is where if you are making it ahead of time you can place it in the fridge where it can stay for 1-2 days.

To Bake Gluten-Free Sweet Potato Shepherd’s Pie :

  • Heat oven to 350° F
  • Line an edged cookie sheet, larger than the 9×13 baking dish, with foil. Place the covered baking dish on it. This is so that if the shepherd’s pie bubbles over it does not make a mess in your oven.
  • Bake covered for 30 minutes.
  • Remove the parchment and foil cover, and cook uncovered for an additional 15-30 minutes or until a fork inserted into the middle comes out hot.
  • Serve with a side salad or other vegetables.
Tip: This pairs well with cranberry sauce.

This gluten-free sweet potato shepherd’s pie recipe, reheats really well so any leftovers can be heated for another dinner or lunch.

Gluten-Free Sweet Potato Shepherd’s Pie Recipe

Gluten-Free Sweet Potato Shepherd’s Pie Recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Meat Layer

  • 3 shallots minced
  • 2 tbs olive oil
  • 500 g of mushrooms, sliced thinly (or a tin of canned mushrooms)
  • 1/4 each tsp salt, pepper, granulated onion
  • 1 Tbs oil
  • 3 lbs ground turkey( option up use turkey or beef)
  • 1 c gluten-free chicken stock (vegetable stock works well too)
  • 2 cup chicken stock, divided.
  • 1tbs cornstarch
  • 1tsp black pepper
  • 1tsp granulated onion

For The Sweet Potato Layer

  • sweet potatoes about 8 cups
  • 1/3 c butter or butter alternative
  • 1 1/2 tsp each of salt and pepper

INSTRUCTIONS/NOTES/TIPS

For The Meat Layer

  • Mince shallots, set aside.
  • Using a damp cloth wipe the mushrooms, cut off the very end of the stem, and discard.
  • Slice mushrooms thinly and set them aside.
  • Place a large pan on the stovetop.
  • Heat 2 tbs of oil in the pan.
  • Sautee shallot over medium heat
  • Once shallots are halfway cooked, add in the mushrooms.
  • Allow to cook about halfway through and season with salt, pepper, and granulated onion
  • Remove from the pan and set aside.
  • Put 1 tbsp oil in the now-empty pan.
  • Cook ground meat by breaking it up as you go with a spatula. Cook until there is not any pink and the meat is brown and in a small crumble.
  • Once the meat is cooked, drain the fat using a strainer, and add the meat back to the pan.
  • Add the mushroom mixture to the ground meat.
  • Mix 1 cup stock with cornstarch in a measuring cup - mix the ingredients together so there are no clumps.
  • Pour the cornstarch and chicken stock mixture into the turkey mixture over medium-low heat.
  • Stir well.
  • Allow to cook for 2-3 minutes or until the taste of the cornstarch has dissipated.
  • Add another cup of chicken stock to the pan and cook on a higher heat - stirring frequently.
  • Next, add the black pepper and granulated onion.
  • Stir well.
  • Shut off the burner and let the mixture “meld” as you make the mashed potatoes.
  • Taste the meat mixture and adjust the seasoning as needed.

For The Sweet Potato Layer

  • Wash, peel, and chop sweet potatoes.
  • Put a large pot of water on to boil for the potatoes.
  • Add the potatoes to the pot of boiling water- cook until fork tender.
  • When the potatoes are cooked drain them and then return them to their pot.
  • Using a potato masher, mash the potatoes until there are no lumps.
  • Add the butter to the potatoes, over low heat.
  • Stir until the butter has melted.
  • Season with salt and pepper.
  • Taste the potatoes and adjust salt, pepper, and butter to your liking.

Assemble Gluten-Free Sweet Potato Shepherd’s Pie: 

    • Let the two mixtures cool, then spray a 9x13 pan with cooking spray (or brush with oil)
    • Pour in meat into the bottom of the pan forming an even layer.
    • Dollop the sweet potato mixture over top of the meat.
    • Smooth the potatoes into an even layer.
    • Cover the pan with a layer of parchment paper and then foil.
    • Tip: This is where if you are making it ahead of time you can place it in the fridge where it can stay for 1-2 days.

To Bake Gluten-Free Sweet Potato Shepherd’s Pie :

  • Heat oven to 350° F.
  • Line an edged cookie sheet, larger than the 9x13 baking dish, with foil. Place the covered baking dish on it. This is so that if the shepherd’s pie bubbles over it does not make a mess in your oven.
  • Baked covered for 30 minutes.
  • Remove the parchment and foil cover, and cook uncovered for an additional 15-30 minutes or until a fork inserted into the middle comes out hot.
  • Serve with a side salad or other vegetables.

NOTES/TIPS

  • This pairs well with cranberry sauce.
  • This gluten-free sweet potato shepherd’s pie recipe, reheats really well so any leftovers can be heated for another dinner or lunch.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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PLEASE NOTE: If your question/comment pertains to your health, please understand we are not qualified to provide that advice. If you are feeling unwell, we recommend you seek medical assistance ASAP. If your question/comment is related to a post or living your best gluten-free life (recipe, tips, reviews, etc), we got you covered :)

2 comments

Rochelle February 22, 2022 - 9:43 am

Do you have the nutritional information for this recipe??

It would be very helpful for those of us who have to monitor/limit things like sodium, carbs, protein, etc.

Thank you.

Reply
Elyse the Gluten-Free Foodee February 22, 2022 - 5:36 pm

Thank you for reading and for your comment. I completely agree that such a breakdown would be very helpful. As a relatively new blog the resources required to accurately formulate that information are not readily available to us at this time. However, it is on our radar and we hope to provide such information in the future. There are free resources available online that you can use to calculate that information; however, we can’t endorse or guarantee the results. That being said http://www.verywellfit.com has a recipe nutrition calculator you may want to use. Thank you again and let us know if you have any other questions. Cheers.

Reply

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