Shepherd’s Pie (Allergen Free)

No dairy.

No gluten.

No eggs.

Nut free.

Soy free.

shepards pie


  • 1 lb ground beef or turkey
  • olive oil
  • salt
  • 2 lb russet potatoes
  • 1 large onion, diced
  • 1-2 tbsp garlic


  1. Boil potatoes with skin on (or bake/microwave). Boil for about 45 min. Let cool and then peel skin off (so much easier than peeling before cooking).
  2. Heat oven to 350 degrees. Set aside pie plate or glass baking dish.
  3. Mash potatoes, add small amounts of olive oil until smooth consistancy. Add salt to taste. Add garlic to taste.
  4. Add onion (garlic optional) and meat to a large skillet. Cook until meat is no longer pink. Do not drain.
  5. Add meat mixture to glass dish. Spread evenly.
  6. Add mashed potatoes on top of meat, spreading evenly.
  7. Using a fork, drag on top of potatoes to create baking lines.
  8. Bake for 30 min & serve warm

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