Shepherd’s Pie – gluten and corn free


It has been quite a while since I have indulged in some comforting, stick-to-your-ribs shepherd’s pie. I used to be able to whip this dish up using store bought beef broth, but surprise, surprise…. There isn’t a brand, organic or otherwise, that is corn free. Every single box I picked up had “natural flavors”, caramel coloring, and all other sorts of preservatives and additives. Such a disappointment, but not surprising in the least.

So, as usual, I had to get creative using ingredients I know I can tolerate. I had everything at home to make a thick mushroom soup (or mushroom gravy) and decided that would be the perfect substitute to the traditional beefy gravy. I am so glad I though of it, because it was AMAZING. 

Wish I could say this is an easy recipe, but it is very involved… So get ready.


For mushroom gravy 

  • 1 stick grass fed butter, or 1/2 cup fat of choice 
  • 1/2 organic sweet onion, chopped
  • 1-2 stalks organic celery, chopped
  • 2 cloves organic garlic, minced
  • 1 pkg. organic mushrooms, chopped
  • 1 pkg. fresh organic sage, chopped
  • About 2 Tbsp arrowroot starch, tapioca starch, or gluten free flour blend of choice
  • 1 acorn squash, cooked and skin removed
  • About 1/2 cup vegetable broth (I use homemade)
  • Salt and pepper to taste

For filling

  • 1 large organic carrot, peeled and chopped
  • 2 small or 1 medium stalk of celery, chopped
  • 1 small organic sweet onion, chopped
  • 1 pound grass fed ground beef
  • About 1/4 cup vegetable broth
  • About 1/4 cup red wine
  • Salt to taste

For potatoes

  • About 3 russet potatoes, cooked per you preferred method (I used Instant pot)
  • 1 stick of butter
  • Couple splashes of milk, or sour cream, or mayo, or whatever works for you
  • About 1/4 tsp organic garlic powder
  • Salt and pepper to taste


For mushroom gravy

  • Heat butter in large skillet over medium heat. Add onion and celery and sauté until translucent.
  • Add garlic and mushrooms. Once the mushrooms are just about softened, add the fresh sage and continue to cook until mushrooms are completely cooked through. 
  • Add flour/starch and cook for a few minutes longer. Then slowly add your vegetable broth and the acorn squash to the mixture. 
  • Transfer the mixture to a food processor or blender, and blend until smooth. Add more broth, if needed, until desired consistency is achieved. You want it to be a bit on the thick side. 
  • Add salt and pepper to taste.
  • Set aside while you prepare the rest

Start cooking potatoes if you haven’t already!

For filling

  • In large skillet over medium heat, brown ground beef. Once browned, remove beef from pan, leaving the fat behind.
  • Add the carrots to the beef fat and cook for about 3-4 minutes.
  • Add celery and onion and continue to sauté until onions are translucent. 
  • Return the beef to the pan, then add the salt, broth, and red wine. Allow to simmer until liquid is reduced by at least half.
  • Add mushroom gravy by the spoonful until you reach your desired consistency. I had some leftover, which I added more broth to for soup tomorrow.

For potatoes

  • Using a stand mixer or hand blender, blend together all ingredients until smooth. 

Assemble pie

Pour beef filling into bottom of casserole dish, then simply too with your whipped potatoes. I don’t find it necessary to bake this unless you want to add some cheese on top. Otherwise, you’re ready to enjoy!


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