If you are looking for an easy, weeknight win, then this cheesy hash brown shepherd’s pie has your name written all over it. This gluten-free cottage pie combines a saucy ground beef mixture under a layer of creamy cheesy hash brown potatoes. No boiling, no mashing, no fuss, but with all classic flavors!
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Easiest Hash Brown Shepherd’s Pie Recipe
Although I’ve always loved cottage pie, I’ve found it a little too labor intensive to make, especially for quick gluten-free weeknight dinner ideas. Mashed potato toppings require peeling, cutting, and boiling, while various fresh veggies need to be chopped for the filling.
I’m a big fan of a shortcut. Just like using gluten-free biscuits to top creamy pot pie filling, this homemade hash brown beef casserole keeps the classic flavor, but skips the extraneous mashed potatoes, using a creamy, cheesy hash brown topping instead. Who doesn’t love minimal prep with virtually dump and bake!
Since I wanted to keep this a gluten-free cottage pie recipe, there are a few extra precautions, but all of the ingredients are readily stocked at your local grocery store. Just like when I make my famous 5-star moist and juicy meatloaf, I’m all about using common kitchen staples and saving money to boot!
Therefore, the sauce does not require any canned soup, flour or cornstarch. Instead, it thickens by using a reduced amount of liquid, tomato paste, and a simmering reduction. For the hash brown topping, be sure to read ingredient labels, but I include my recommended brands below.
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Ingredient Tid Bits
- Ground Beef – Technically using ground beef and not lamb or mutton makes this a cottage pie. You may substitute with ground lamb or even ground turkey.
- Worcestershire sauce – This can be a sneaky ingredient because some brands contain wheat. Read label to make sure it’s GF, or use Lea & Perrins Original brand.
- Veggies – Another easy shortcut – used frozen mixed veggies! I use a combination of frozen peas, corn, carrots, and green beans.
- Beef broth (or beef stock) – This ingredient may also have some sneaky gluten. I recommend Swanson or Aldi Simply Nature brand.
- Hash Browns – Frozen hash browns should be thawed before using or you can do an express defrost in the microwave. For GF hashbrowns, Ore Ida brand is safe or use refrigerated Simply Potatoes Shredded Hash Browns, which are not frozen.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the hash brown topping
To make sure our grated potato topping gets nice a crispy, place the thawed hash browns in a clean dish towel. Squeeze out excess water. Set aside in the towel while the filling is prepared.
Cottage pie casserole base
Begin by heating a skillet over medium-high heat. Add a little olive oil or butter, since you will be using lean ground beef. Cook the beef and onions together until onions are tender and beef is no longer pink. Drain excess grease, if necessary, or just leave it in there for a little extra flavor.
Sauce and veggies
Add in the Worcestershire sauce, tomato paste, and broth. Simmer until the sauce has reduced and thickened, about 5 minutes. Add the frozen vegetables and cook on low for 3-5 minutes, stirring occasionally, enough just to warm the veggies a bit.
Creamy, cheesy potatoes and bake
In a large bowl combine slightly dried grated potatoes, sour cream, egg, and cheddar cheese. Transfer the meat filling into a baking dish and top with hashbrowns. Bake in a 400ºF oven for 30 minutes. Serve and enjoy!
Tasty Ways To Dress Up Shepherd’s Pie
While hash browns makes a quick and cheesy potato topping, you may swap out the grated potatoes for personal taste.
For a traditional cottage pie recipe, keep the ground beef bottom, but switch up the topping to mashed potatoes or even mashed sweet potatoes. You can even lighten the casserole by using mashed cauliflower.
Swap out fresh veggies for the frozen, add a little spice or even taco seasoning to the minced beef, or sprinkle the hash browns with breadcrumbs, panko, or GF breadcrumbs before baking.
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Shortcut Shepherd’s Pie with Hash Browns
Ingredients
Hash Brown Topping
- 3 cups frozen hash browns, thaw overnight in fridge or defrost in microwave
- 1 large egg
- ½ cup sour cream
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup grated Sharp cheddar cheese
Shepherd's Pie Filling
- ½ tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon chili powder
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¾ cup beef broth, gluten-free
- ¼ cup tomato paste
- 1 tablespoon gluten-free Worcestershire sauce, Lea & Perrin's Original
- 10 ounces frozen mixed vegetables, corn, beans, carrots, & peas
Instructions
- Preheat oven to 400°F. Place the thawed hash browns in a clean dish towel. Squeeze out excess water. Set aside in the towel and begin making filling.3 cups frozen hash browns
- Heat a large skillet over medium-high heat. Add the olive oil, then cook the beef and onions together until the onions are tender and the beef is no longer pink. Drain excess grease, if necessary.½ tablespoon olive oil, 1 pound lean ground beef, 1 small onion
- Add the garlic, parsley, chili powder, salt, oregano, paprika, and pepper. Cook for 1 minute longer.2 cloves garlic, 2 teaspoons dried parsley, 1 teaspoon chili powder, ¾ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon paprika, ¼ teaspoon ground black pepper
- Stir in the beef broth, tomato paste, and worcestershire. Simmer, uncovered, until the sauce has reduced and thickened, about 5 minutes.¾ cup beef broth, ¼ cup tomato paste, 1 tablespoon gluten-free Worcestershire sauce
- Add the frozen vegetables. Cook on low heat, stirring occasionally, for 3-5 minutes, or until the veggies are warmed.10 ounces frozen mixed vegetables
- While the meat mixture is cooking, combine the hash brown topping. First stir together the egg, sour cream, salt and pepper in a medium bowl. Mix in the dried hash browns and cheese.1 large egg, ½ cup sour cream, ½ teaspoon salt, ⅛ teaspoon pepper, 1 cup grated Sharp cheddar cheese
- Spread the meat filling a baking dish (11X7-inch, 9X9-inch, 2-quart, or pie dish). Add the hash brown topping and spread evenly. Bake for 30 minutes. If desired, brown the top by finishing under the broiler for 1-2 minutes. Let stand for 5-10 minutes before serving.
Notes
Freezing and Reheating Tips
To freeze, prepare the meat filling and cool completely before spreading in a freezer-safe dish. This will prevent ice crystals from forming. Spread the potato topping over top. Wrap securely with several layers of plastic wrap, then cover with aluminum foil. Freeze up to 3 months. To reheat, remove plastic wrap and recover with foil. If thawed, heat in a 350ºF oven for 30-40 minutes. If still frozen, it will need 60-70 minutes. Remove the foil the last ten minutes to brown top.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I’d like to add a few comments and did make this recipe (with a few tweaks). I’ve always been a fan of Shepherd’s Pie & was eager to try this version. My pie has to have mushrooms in it so I added an 8oz that I sliced. Originally when I saw the amount of tomato paste, I thought it was too much but in went the quarter cup & I’m glad it did. It made a very good gravy/binder. I just happened to have on hand a bag of O’brien style hash browns and it made a fine topping.
The only core change I would make next time is to add another half pound of ground meat. that will affect the gravy so maybe bump up the ounces on those.
Thank you for a well balanced recipe.
Hi Ed,
So glad you enjoyed the recipe and I love all the helpful tips! The mushroom addition sounds amazing, and yes if you bump up the ground beef you would have to increase the gravy ingredients a bit so it doesn’t up dry. Have a good day!
Melissa