Dairy-Free Hachis Parmentier
Indulge in the comforting flavors of Dairy-Free Hachis Parmentier, a wholesome, French-inspired shepherd's pie made without a trace of dairy. This recipe combines a hearty layer of seasoned ground beef, sautéed with aromatic onions, garlic, and tender diced vegetables, with a creamy topping of dairy-free mashed potatoes infused with coconut milk and a hint of nutmeg. Nutritional yeast adds a cheesy depth of flavor while keeping it completely plant-based. Baked to golden perfection, this dish is not only rich in taste but also perfect for those seeking a satisfying gluten-free and dairy-free dinner option. Garnished with fresh parsley, it's a family-friendly meal that’s as comforting as it is nourishing.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 0.5 cup coconut milk
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped parsley for garnish
Instructions
Peel and cut the russet potatoes into even-sized pieces.
Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrot, and diced celery, and sauté for another 5 minutes.
Increase heat to medium-high, add the ground beef, and cook until browned, breaking it up with a spoon.
Stir in the tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Let simmer for about 10 minutes until slightly thickened.
Preheat your oven to 400°F (200°C).
Once the potatoes are done, drain them and return to the pot.
Add 1 tablespoon of olive oil, coconut milk, nutmeg, salt, and nutritional yeast to the potatoes. Mash until smooth and creamy.
In a baking dish, spread the meat mixture evenly at the bottom. Layer the mashed potatoes on top, smoothing with a spatula.
Bake in the preheated oven for about 25 minutes, until the top is golden.
Remove from oven, let cool slightly, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 35.3 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 7875 mg | 168% | |
*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.
