Sheppard's Pie


Shepherd’s Pie is a perfect Winter Warmer, and this FODMAP friendly adaptation ensures you are not missing out on a thing.   It's traditionally made with lamb (I grew up using left over minced roast lamb), this is equally delicious made with beef.  Also, great to prepare in advance


  • 1 1/2 tbsp olive oil
  • 2 tsp garlic replacer or garlic oil
  • 1 cup finely chopped green spring onions
  • 2 medium carrot , finely chopped or grated
  • 2 celery sticks , finely chopped
  • 750g ground cooked roast lamb (or mince) OR minced beef
  • 1 cup NOGO Tomato Sauce
  • 1/2 cup or water
  • 2 beef or chicken stock cubes
  • 1 tbsp Worcestershire sauce
  • 1 tblsp GF soy sauce and or
  • 1 tbslp fish sauce (optional, just check saltiness before adding))
  • Salt and pepper to taste
  • 1 cup frozen peas


  • 1.2kg potatoes, peeled and cut into 2.5cm cubes
  • 2/3 cup (165 ml) milk (whole or low fat)
  • 3 tbsp butter
  • ½ tsp ground nutmeg

2 – 3 tbsp tasty cheese or parmesan


  • GF puff pastry, defrosted and rested
  • 4 tblsp melted butter


  • Heat oil in a large pan over medium heat.  Add carrots and celery.  Sweat until softened and sweet
  • Turn the heat up to high and add lamb and cook (or warm if using left over minced roast lamb), breaking it up as you go, until browned
  • Add: NOGO Tomato Sauce,  green spring onions, garlic powder, tomato paste, stock cube, water, Worcestershire and soy sauce. Stir well
  • Bring to a simmer.  Cook for 30 minutes on a medium simmer, stirring occasionally.  Reduce  to a thick gravy consistency
  • Adjust salt and pepper to taste


  • Whilst cooking the Pie filling, defrost your GF pastry sheets
  • Coat the inside of individual ramakin’s (or alternatively use a single pie dish) with the melted butter.  This will stop the pastry sticking
  • Place inside the ramakin and mould a single sheet of the pastry to the internal shape of the ramekin
  • Cut off excess pastry, leave a little hanging over the sides
  • Transfer the Pie filling into each individual pie dish
  • Evenly distribute the peas onto the top of each pie


  • Whilst cooking your Pie filling also start to cook your potatoes
  • Cook potatoes in a large pot of salted boiling water for 15 minutes or until soft
  • Drain then return to the empty pot
  • Add the butter, milk, nutmeg, salt and pepper and mash the potato until smooth, but still thick.  Don’t add to much milk
  • Spread the finished mashed potato onto each pie, use a fork to draw lines over the surface
  • Sprinkle with a generous amount of cheese
  • Bake for 30 - 40 minutes or until deep golden on top, the pastry is browned on the bottom and the moisture is bubbling on the edges.
  • Stand for 5-10 minutes before serving
  • If possible turn out your pie and serve on individual plates. It’s a great party trick.



  • This is a fabulous dish for making ahead of time. 
  • All you need to do is assemble the pie but don't cook it.  
  • Then refrigerate or freeze (make sure to thaw if frozen, then bake as per the recipe)