Dairy-Free Shepherd's Pie
Experience comfort in every bite with this Dairy-Free Shepherd’s Pie, a wholesome, satisfying twist on the classic recipe made entirely without dairy products. Featuring a rich and savory filling of ground lamb or beef, tender vegetables, and fragrant herbs like thyme and rosemary, this dish is layered with creamy mashed potatoes crafted from almond milk and a dairy-free butter substitute. Perfect for those seeking a flavorful meal suitable for dairy-free diets, it’s a hearty and nourishing choice that’s sure to please any crowd. With a golden-brown top and classic homestyle appeal, this dairy-free recipe is ideal for family dinners, meal prep, or cozy evenings at home. Simply bake, serve, and enjoy the ultimate comfort food without compromise!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 3 medium, diced carrots
- 2 diced celery stalks
- 1 pound ground lamb or beef
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 pounds potatoes
- 0.5 cup unsweetened almond milk
- 4 tablespoons dairy-free butter substitute
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the potatoes into large chunks. Place in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes.
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables have softened, about 5-7 minutes.
Add the ground lamb or beef to the skillet. Cook until browned, breaking up the meat with a spoon, and drain off any excess fat.
Stir in the thyme, rosemary, frozen peas, tomato paste, Worcester sauce, and vegetable broth. Allow the mixture to simmer for about 10 minutes.
Mix the cornstarch and water in a small bowl until smooth. Stir into the meat mixture and cook for another 2-3 minutes, until slightly thickened. Set aside.
Drain the cooked potatoes and return them to the pot. Add the almond milk, dairy-free butter substitute, salt, and black pepper. Mash the potatoes until smooth and creamy.
Spread the meat mixture into an even layer in a baking dish. Top with the mashed potatoes, smoothing with a spatula.
Place the baking dish on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 57.9 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 835 mg | 64% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 9683 mg | 206% | |
*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.
