Low FODMAP Shepherd's Pie
Classic comfort food with savory ground beef, peas, and carrots topped with creamy mashed potatoes and melted cheese.
Instructions
- 1
Preheat oven to 350°F (180°C). Spray an 8-inch square baking dish with cooking spray.
- 2
Cook potatoes in a pot of boiling salted water until tender, about 15 minutes. Drain.
- 3
Add butter and milk to potatoes. Mash until smooth with no lumps. Season with salt and pepper.
- 4
Meanwhile, combine ground beef, peas, corn, carrot, gravy powder, and water in a medium saucepan.
- 5
Cook over medium heat, stirring to break up beef, until browned and gravy has thickened.
- 6
Place cooked beef mixture into the prepared baking dish.
- 7
Top with mashed potatoes, spreading evenly. Sprinkle with cheese.
- 8
Bake 20-30 minutes until potatoes are golden brown on top.
- 9
Let rest 5 minutes before serving.
FODMAP Notes
Uses low FODMAP gravy powder - check for onion and garlic in ingredients. Peas and corn are low FODMAP at the portions listed. Cheddar is naturally very low in lactose. Lactose-free milk for the mash.
Tips
- 💡 Use lamb for traditional shepherd's pie
- 💡 Pipe mashed potatoes for decorative top
- 💡 Add rosemary to the beef mixture
- 💡 Great for meal prep and freezing
Recipe Notes
This cozy shepherd’s pie is the ultimate comfort food. The creamy potato topping and savory meat filling make it a family favorite that’s safe for sensitive stomachs.
Substitutions
- Protein: Ground lamb (traditional), turkey, or chicken
- Vegetables: Green beans, diced carrots, or zucchini
- Cheese: Parmesan or skip for dairy-free
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze assembled (unbaked) up to 3 months
- Reheating: Cover with foil and bake until heated through
FODMAP Stacking Note
One serving (1/8 of pie) is low FODMAP. Peas and corn portions are carefully calculated.
Related Recipes
- Low FODMAP Cottage Pie
- Low FODMAP Mashed Potatoes
- Low FODMAP Beef Stew