Shepherd’s pie, also known as cottage pie, combines a saucy ground beef mixture under a layer of potatoes. This easy gluten-free recipe for shepherds pie keeps all the comforting flavor, but uses a shortcut quick and cheesy hash brown topping!
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.
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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.