Dairy-Free Beef Cottage Pie
This Dairy-Free Beef Cottage Pie offers a comforting twist on the classic dish, perfect for anyone looking to enjoy hearty home-cooked flavors without dairy. Featuring a savory ground beef filling enriched with fragrant garlic, Worcestershire sauce, and a hint of thyme, this recipe is layered with creamy mashed potatoes made from russet potatoes, almond milk, and dairy-free butter for a silky finish. Packed with wholesome vegetables like carrots, celery, and peas, this satisfying meal is both nutrient-rich and easy to prepare. Ideal for feeding a family or impressing guests, it’s baked to golden perfection, creating a crowd-pleasing dish that’s dairy-free without sacrificing indulgence.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium beef broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds russet potatoes, peeled and diced
- 0.5 cup unsweetened almond milk
- 2 tablespoons dairy-free butter
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.
Stir in the tomato paste and Worcestershire sauce, cooking for about 2 minutes.
Pour in the beef broth and bring to a simmer. Add the frozen peas, dried thyme, salt, and black pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
While the beef mixture is simmering, prepare the mashed potatoes. Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the almond milk and dairy-free butter. Mash until smooth and season with additional salt and pepper to taste.
Pour the beef mixture into a baking dish and spread it out evenly.
Spoon the mashed potatoes over the beef mixture, spreading evenly with a spatula or the back of a spoon.
Place the baking dish in the preheated oven and bake for 20 minutes until the top is lightly browned.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 34.5 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 624 mg | 48% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6965 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
