5 Best Arrowroot Powder Substitutes for Shepherd's Pie

Quick tip: Provides a similar thickening power and glossy finish, though it may slightly dull the shine compared to arrowroot.

Cornstarch is a starch extracted from corn and functions as an effective thickener by gelatinizing when heated with liquid, similar to arrowroot powder. It creates a smooth, thick sauce that holds up well during baking.

When using cornstarch, mix it with a cold liquid before adding to the filling to prevent clumping. Avoid prolonged boiling after thickening to maintain its thickening power and prevent thinning.

Compared to arrowroot, cornstarch may produce a slightly less translucent sauce but maintains a desirable texture and consistency in Shepherd's Pie fillings.

Quick tip: May create a slightly grainier texture and less glossy appearance but thickens effectively.

Rice flour is a finely milled flour from rice grains that thickens by absorbing water and swelling when heated. It works well in savory dishes to create a stable, thick filling.

To avoid graininess, ensure thorough mixing and cook the filling long enough to hydrate the flour fully. Rice flour is less prone to breaking down under heat compared to some starches.

The final texture is slightly less smooth and glossy than arrowroot but still acceptable for Shepherd's Pie, especially when a gluten-free thickener is needed.

Quick tip: Adds a slight nuttiness and can thicken but may alter texture and flavor subtly.

Ground flaxseed forms a gel-like substance when mixed with water due to its soluble fiber content, which can act as a thickening agent. This gel mimics the viscosity arrowroot provides.

Use freshly ground flaxseed and mix well with water before adding to the filling. Be mindful that flaxseed gel thickens upon standing and can impart a slightly grainy texture.

While it thickens the filling, the flavor and texture differ from arrowroot, adding a mild nutty note and less glossiness, which may or may not suit traditional Shepherd's Pie expectations.

Quick tip: Creates a smooth, glossy finish similar to arrowroot but is less common and more expensive.

Kuzu starch is derived from the root of the kudzu plant and is prized for its strong thickening and clear, glossy finish. It behaves similarly to arrowroot by gelatinizing at lower temperatures.

Mix kuzu starch with cold water before adding to the filling to prevent lumps. It thickens quickly and holds up well during baking, maintaining a smooth texture.

Kuzu starch produces a texture and appearance very close to arrowroot, making it an excellent but less accessible substitute for Shepherd's Pie fillings.

Quick tip: Thickens but adds a starchy potato flavor and can create a slightly grainy texture.

Instant potato flakes absorb moisture and swell, thickening the filling by increasing its starch content. This can help achieve a thicker consistency but also imparts a potato flavor.

Add gradually and stir well to avoid clumps. Because it adds potato flavor, it may blend well with the mashed potato topping but can alter the filling's savory profile.

The texture is less smooth and more granular compared to arrowroot, and the flavor impact may be noticeable, so use with consideration of the overall dish balance.