Grain free and gluten free shepherd’s pie recipe.


This grain free and gluten free shepherd’s pie recipe is brought to you by our Get Merry cookbook! It’s just 1 of the 95 epic, easy recipes from the book. 

This grain free and gluten free shepherd’s pie recipe is perfect for a winter’s night dinner. Let’s be honest, in winter the food we all crave is carbs, think warm bread to dip in soup and stuff like pasta bake.



We actually made this Shepherd’s pie recipe (ok, it didn’t look as pretty as this one hahaha) the other day and it was the best because it made our weekly meal prep a breeze! It was the perfect dinny to reheat after a late night Pilates class. We can’t wait to share the recipe with all the MerryBods.

If you make it let us know! Post a photo on Instagram or Facebook, we love seeing them! 

Always merrymaking,

Emma + Carla 

P.s if you want a copy of our Get Recipe book head on over HERE.


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Shepherd's Pie
Serves 4
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 500 g (1 lbs. ) beef mince
  2. 200 g (7 oz. ) button mushrooms sliced
  3. 1 onion chopped finely
  4. 1 clove garlic crushed
  5. 1 tomato diced
  6. 1⁄4 cup water
  7. 2 tbs. 100% tomato paste
  8. 1 tsp. oregano
  9. 1 tsp. thyme
  10. 1 tsp. cinnamon
  11. coconut oil
  12. salt and pepper
For the top layer
  1. 300 g (10 oz.) sweet potato, peeled and cut into small cubes
  2. 300 g pumpkin, peeled and cut into small cubes
  3. 2 tbs. butter
  4. water
  1. Preheat your oven to 180°C (350°F)
  2. Start with the mince. Melt a little coconut oil in a fry pan on high heat
  3. Add the onion and sauté until soft
  4. Add garlic and the beef mince and cook until the mince is just brown.
  5. Add the mushrooms, tomato, herbs, cinnamon, tomato paste, salt and pepper.
  6. Stir well, add the water and allow to simmer for 10 minutes. While the mince simmers get the top layer ready.
  7. Place the sweet potato and pumpkin in a large saucepan. Add enough water to cover all the veggies.
  8. Bring the water to the boil, then turn down to simmer. Allow to cook for 15 minutes or until the sweet potato is soft.
  9. Drain the veggies and place them into a blender or food processor.
  10. Add the butter, season with salt and pepper and whiz until nice and smooth.
  11. By this time the mince should be ready.
  12. Transfer the mince into a large casserole dish then top with the potato and pumpkin mix.
  13. Place into the oven for 15 minutes or until just brown. Enjoy! NOM!
  1. Cook once... eat twice... double your mince mix and use half for the shepherd’s pie and serve the rest with zughetti! Simply spiralise or peel 4 zucchinis and fry up quickly in some butter! Uh, yum!
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