These individual gluten free shepherd’s pies are a hearty and comforting meal for the cooler months. Filled with a savory meat filling and topped with mashed cauliflower, then baked until golden brown. These pies are gluten free, paleo, and have a dairy free option!
The temperature is starting to cool down, and the Fall air is crisp and dry. What a perfect way to enjoy the cooler weather by making these warm and comforting Individual Gluten Free Shepherd’s Pies!
This recipe came to be after a quick walk through Home Goods. I have such a terrible addition to that store, I actually forced myself to take a several month hiatus. So, of course, the second I walk back in I see so many things I didn’t know I needed.
Including some large, deep individual ramekins. Perfect for making shepherd’s pie!
This individual gluten free shepherd’s pie recipe is based off my mini turkey shepherd’s pies. The filling is almost exactly the same: Just a few adjustments to make it paleo, and I topped these pies with mashed cauliflower instead of potatoes.
I eat a lot of potatoes.
Yeah, I might have a slight potato addiction. I’ve actually been eating mostly sweet potato lately, but was just craving something different when I made these pies. I’ve always wanted to make this recipe with mashed cauliflower instead, so it was the perfect fit.
Not a fan of cauliflower? You could definitely top these shepherd’s pies with some mashed sweet potato instead. I bet it would taste just as delicious!
How To Make Individual Gluten Free Shepherd’s Pies
These shepherd’s pies are pretty simple to make, and come together in just enough time for a comforting weeknight dinner.
- Start by sautéing carrots, leek, and celery for about 5 minutes in a large skillet or pot over medium heat. Add the mushrooms and ground beef, breaking up the beef with a wooden spoon until browned and cooked through.
- Stir in garlic, rosemary, oregano, sage, and salt and mix for one minute just until the garlic is lightly sautéed.
- Sprinkle tapioca starch over the meat mixture, stirring until everything is coated. Mix in tomato paste and chicken broth, and stir for 2-3 minutes until sauce has thickened. Remove from the heat.
Prepare the mashed cauliflower by adding all of the listed ingredients to a food processor and blending until smooth, adding just enough coconut milk to blend. You want the mash to smooth and creamy, but not too thin – I highly recommend using canned coconut milk for the best texture.
Finish by dividing the meat filling evenly between your ramekins, then spread mashed cauliflower over the top of each. Place the ramekins on a cookie sheet for easy transfer, then bake at 375℉ for 15-20 minutes until the filling is bubbling and the tops are lightly golden. Remove from the oven and let cool slightly before serving. Enjoy!
Try These Other Gluten Free Fall Recipes
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