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Shepherd's Pie (Gluten & Lactose Free)

Posted by Kim McCosker on

Shepherd's Pie (Gluten & Lactose Free)

Serves 4 people


  • 500g lean beef (or lamb) mince
  • 4 (60g) shallots chopped
  • ½ (155g) cup GF fruit chutney
  • 400g cauliflower, remove florets


  • In a non-stick frypan over a medium high heat, brown mince.
  • Season with sea salt and cracked pepper and add the shallots and chutney.
  • Reduce heat and simmer for 20 minutes.
  • Meanwhile, in a saucepan of boiling water, simmer the cauliflower until cooked, 8 to 10 minutes.
  • Drain. Using a masher, mash until nice and smooth.
  • Spoon the mince into a casserole dish, top evenly with mashed cauliflower.
  • Season with sea salt and cracked pepper.
  • Bake in 180°C oven for 20 minutes or until nice and bubbly.
  • Remove and sit for 10 minutes before serving.

Recipe Notes

This is the only way we now make Shepherd's Pie and it is the perfect veggie smuggler. Simply grate zucchini, carrot and parsnip etc into the mince before adding the chutney.
Nutrition Facts
Shepherd's Pie (Gluten & Lactose Free)
Amount Per Serving
Calories 269.5 Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Saturated Fat 2.4g15%
Sodium 267.9mg12%
Carbohydrates 19.5g7%
Fibre 3.9g16%
Sugar 18.9g21%
Protein 30.4g
Kilojoules 1128.3kJ13%
* Percentage based on 2000 calorie diet daily value.

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