Dairy-Free Shepherd's Pie
A delicious, hearty dish, this gluten-free, dairy-free shepherd's pie is a rich, savory meat and vegetable casserole that will have everyone asking for more (and the recipe!). Lamb and vegetables are sauted, then topped with mashed potatoes and baked until it's bubbly and browned. It's comfort food heaven!
Equipment
- 1 9x13 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!
Nutrition
Calories: 417kcalCarbohydrates: 28gProtein: 17gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 55mgSodium: 321mgPotassium: 893mgFiber: 3gSugar: 4gVitamin A: 4063IUVitamin C: 15mgCalcium: 64mgIron: 3mg
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