Dairy-Free Shepherds Pie
When you have to eat dairy-free, shepherd’s pie is one of those dishes you see on a menu or at a potluck and, if you’re like me, you WANT IT. I recently tasted the filling at a friend’s house … and wowza! I just had to create a Dairy-Free Shepherds Pie recipe (that’s also gluten-free)! This may be one of the most delicious things I have ever made, according to my entire family, who taste-tested it this past Easter when I made it for dinner. 🙂 Their only suggestion was to please make 2 next time …
Why You Will Love This Recipe for Dairy-Free Shepherds Pie
- It’s delicious classic comfort food. It’s the perfect full meal in one casserole dish.
- It doesn’t taste free of anything. It may be dairy-free, but everyone will love it!
- Leftovers are divine. If you have any, of course!
- It’s Easy to make ahead. You can make the whole thing ahead of time and then bake it before you serve!
Recipe Ingredients and Substitution Options:
- Ground lamb. Traditional shepherd’s pie originated in Ireland and northern parts of England and is made with ground lamb. I love lamb (when cooked properly), so I use it n my shepherd’s pie. However, you can easily swap it for ground beef (technically, it’s then called a “cottage pie”) or even ground turkey.
- Vegetables. Diced carrots, onions and minced garlic plus frozen peas. Some people omit the peas or add corn or grean beans, so feel free to adapt to your tastes. To save time, you could use frozen peas and carrots and sauté the onions and garlic with the meat, but the flavor of the carrots (and the overall dish) tastes so much better, in my experience, using fresh carrots.
- Olive oil. For sautéing the vegetables.
- Worcestershire sauce. Use a gluten-free kind of you need to make this gluten-free. Note: Traditional, original Worcestershire sauce has gluten in it from the barley malt vinegar.
- Tomato Paste. You’ll need 1 1/2 Tbsp. In a pinch, you can use 3 Tbsp tomato sauce instead.
- Beef stock. You’ll need 2 cups, and you’ll be using 1 cup at a time. If you need to substitute the beef stock, you can use 1 cup of red wine and 1 cup of chicken broth instead or 2 cups of chicken broth.
- Spices. Salt and pepper. Rosemary and thyme (fresh if possible, but you can use dried of one or both).
- Mashed potatoes. Either use leftover dairy-free mashed potatoes or make them as directed in the recipe card below. I use my creamy dairy-free mashed potatoes recipe, but I double the vegan butter from 1/4 cup to 1/2 cup, because regular shepherd’s pie often uses heavy cream and cheese, so I want the mashed potatoes to be a little more decadent than I would normally make them. Ingredients you’ll need are:
- Potatoes – 3 pounds
- Vegan butter (I use Earth Balance buttery sticks)
- Chicken or vegetable broth and water
- Salt and pepper to taste
Equipment You’ll Need
- Large casserole dish (9×13)
- 2 skillets (one large; one medium-large)
- Large pot for mashed potatoes
Step-by-Step Instructions to Make This Casserole:
Preparation
- Chop your vegetables. Because you’ll be sautéing the carrots, make sure you cut them into small pieces.
- Preheat the oven to 350 degrees F
Cook the Meat, Saute The Vegetables and Make the Mashed Potatoes
The directions in this recipe assume you’re using 2 skillets (one large, one medium to large), but you can use one huge one to cook the meat and vegetables in the same skillet I use a large, 12-inch cast iron skillet and find it easier to use two. I hate doing dishes, but I’m kind of a messy cook. 🙂
STEP 1: In a large skillet, brown your meat, then drain it. If you’re using lean lamb, beef or turkey, you may not need to drain it, but American lamb tends to have a higher fat content, so you’ll need to drain it.
STEP 2: In a medium (or large) skillet, saute your carrots, onions and garlic until the onions are translucent. Add 1 Tbsp of water OR tablespoon of the meat liquid before draining it (it adds more flavor to your vegetables) then reduce the heat and cover; continue cooking until the carrots get soft.
STEP 3:
In your large skillet
- Add the Worcestershire sauce, tomato paste, salt, pepper and herbs. Cook for 1-2 minutes, stirring constantly.
- Pour in 1 cup of your beef broth and cook to reduce until the liquid is almost evaporated.
- Add the second cup of beef broth and bring it to a boil. Then simmer until the sauce has thickened. Add salt and pepper to taste.
- Add the cooked carrot mixture and then your frozen peas and mix well.
STEP 4: Make the mashed potatoes. If you’re using leftovers, re-heat them. If they’re runny, cook them until most of the liquid evaporates. You want thick and creamy mashed potatoes or your mash will sink.
Assemble and Bake Your Dairy and Gluten Free Shepherds Pie
STEP 5: In a 9×13 casserole dish, add all of your meat and vegetable mixture.
STEP 6: Add your mashed potatoes, starting on the outside, and smooth them out.
STEP 7: Use a small spatula or spoon to create whatever “design” you’d like – your goal is to create some “peaks” that can get a little browned.
STEP 8: Bake the dish at 350 degrees F for 18-20 minutes (until the edges start bubbling), then for another 2-3 minutes at 450 degrees (or until the potatoes are golden brown and slightly crispy on top). Pull it out of the oven, let it cool for 5-10 minutes, garnish and serve!
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can make the meat filling and mashed potatoes ahead of time, then assemble and bake when you’re ready to serve.
Do I have to use ground lamb for shepherd’s pie?
No … but I highly recommend giving it a try. I’ve tasted it with ground beef, and after making it with ground lamb, I will never make it any other way again.
How to stop mash sinking into shepherd’s pie?
Runny mashed potatoes (or too much liquid in your meat and veggie mixture) can cause your mashed potatoes to sink into your pie. You want potatoes that are soft enough to spread over the meaty filling, but dry and sturdy enough to hold their shape when cooked.
Is this a gluten-free shepherd’s pie recipe?
Yes, as long as you use a gluten-free Worcestershire sauce, this recipe is easy to make gluten-free!
Can I freeze shepherd’s pie?
Yes. If you want to make this ahead of time (or make 2 – one to eat and one to freeze), you can freeze it! After baking, let it cool completely. Then cover tightly with foil and place in the freezer for up to 2 months.
To reheat, thaw in the refrigerator for about 24 hours, then reheat in the oven until it’s heated through.
What’s the difference between this and a cottage pie?
The type of ground meat you use. If you use ground beef, it’s a cottage pie. If you use ground lamb, it’s a shepherd’s pie. Each produces a distinct “gravy” and flavor.
What can I serve with this?
This is a complete meal, but if you want to add a side dish, a salad or homemade French bread goes nicely with it.
Looking for More Dairy-Free Comfort Food?
Try these:
- King Ranch Dairy-Free Chicken Casserole
- Dairy-Free Chicken Pot Pie
- Red Thai Curry Gnocchi
- Easy Crockpot Chicken Tortilla Soup
Dairy-Free Shepherd’s Pie
Equipment
- 1 9×13 casserole baking dish (for baking the shepherd's pie)
- 1 large skillet (for the meat and then combining the meeat and veggies)
- 1 medium skillet (for sauteeing the vegetables)
- 1 large pot (for boiling potatoes and mashing the potatoes
- 1 electric hand mixer (for the mashed potatoes)
Ingredients
Meat Mixture and Spices
- 2 lbs ground lamb (or ground beef or turkey)
- 3 sprigs fresh thyme (2 for the dish, chopped; 1 for garnishing) (or 1 1/2 tsp dried thyme)
- 3 sprigs fresh rosemary (all for the dish), chopped (or 1 1/2 tsp dried rosemary)
- 1 1/2 Tbsp tomato paste
- 2 Tbsp worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups beef stock (you'll use 1 cup; then 1 cup)
- 1 cup frozen peas (you'll add these at the very end)
Sauteed Vegetables
- 2 Tbsp olive oil
- 2 cups diced carrots (diced into small pieces)
- 1 1/2 cups diced onion
- 3 cloves garlic, minced
- pinch of salt and pepper
Mashed Potatoes
- 3 lbs peeled potatoes, cut in large chunks (I use Russet or Yukon Gold)
- 4 cups vegetable or chicken broth
- 1/2 cup vegan butter (I use Earth Balance buttery sticks)
- 1/2 cup almond milk, unsweetened with no flavoring (or another preferred "milk")
- salt and pepper to taste
Instructions
Preparation
- Chop your vegetables. Because you’ll be sautéing the carrots, make sure you cut them into small pieces.
- Preheat the oven to 350 degrees F
Cook the Meat Mixture & Saute the Vegetables
- In a large skillet, brown your meat well on medium-high heat. If you’re using lean lamb, beef or turkey, you may not need to drain it, but American lamb tends to have a higher fat content, so you’ll need to drain the fat if you're using lamb.
- In a medium (or large) skillet, while your meat is browning, saute your carrots, onions and garlic until the onions are translucent. Add 1 Tbsp of water OR 1 Tbsp of the meat liquid before draining your meat (it adds more flavor to your vegetables). Reduce the heat and cover. Continue cooking until the carrots get soft.
- In your large skillet with the meat, add the Worcestershire sauce (2 Tbsp), tomato paste (1 1/2 Tbsp), salt, pepper and herbs. Cook for 1-2 minutes, stirring constantly.
- Add the second cup of beef broth and bring it to a boil. Then simmer until the sauce has thickened.
- Add the cooked carrots, onions and garlic mixture and then your frozen peas. Mix well and let it simmer together for 3-5 minutes.
- Add salt and pepper to taste.
Make the Mashed Potatoes (if you aren't using leftoevers)
- Peel and cut 3 pounds of potatoes.
- Add 4 cups of chicken or vegetable broth to a large pot then finish filling it with water.
- Add the cubed potatoes to the pot. Bring to a boil and cook until the potatoes are soft (but not mushy); 15-20 minutes.
- Drain all the liquid (save it if you want to use it as a base for a soup later).
- Mash the potatoes with a potato masher, then add the dairy-free/vegan butter and almond milk, plus salt and pepper to taste.
- Using a hand mixer, whip your potatoes for 1 minute, to get them nice and creamy. Don't over-mix or whip them.
Layer and Bake Your Shepherd's Pie (you're almost done!)
- In a 9×13 casserole dish, add all of your meat and vegetable mixture. Smooth it out into an even layer.
- Add your mashed potatoes on top, starting on the outside, and smooth them out in an even layer.
- Use a small spatula or spoon to create whatever “design” you’d like – your goal is to create some “peaks” that can get a little browned.
- Bake the dish at 350 degrees F for 18-20 minutes (until the edges start bubbling), then for another 2-3 minutes at 450 degrees (or until the potatoes are golden brown and slightly crispy on top).
- Pull it out of the oven, let it cool for 5-10 minutes, garnish, serve and ENJOY!
