Dairy-Free Shepherd’s Pie Recipe (with Ground Lamb & Beef)
Shepherd’s Pie is one of those ultimate comfort foods, and I’ve made mine dairy-free without sacrificing any of the flavor. This recipe goes a bit more of an untraditional route by using a mix of ground lamb and beef which provides a nice savory balance of flavors.
Why I think you’ll like this Dairy-Free Shepherd’s Pie
Growing up, Shepherd’s Pie was a staple in my household, but when I went dairy-free, I thought I’d have to give up this comfort dish. After a few experiments in the kitchen, I finally created this version that’s just as creamy and satisfying as the original. Now, it’s a favorite for cozy dinners at home.
This version of Shepherd’s Pie checks all the boxes: it’s hearty, satisfying, and perfect for a cozy night in. Even if you don’t follow a dairy-free diet, you’ll appreciate how rich and flavorful this dish is. Plus, the mashed potatoes on top are creamy without any butter or cream. It’s a great meal to feed a crowd or to meal prep for the week.
Quick Video
Ingredients
Here’s the key ingredients you’ll need to make this gluten-free and dairy-free Shepherd’s Pie. See the full ingredient list and quantities in the recipe card below.
For the potatoes:
Yukon gold potatoes – You can definitely use russets instead!
Dairy-free milk (unsweetened, unflavored) – I used cashew milk but almond or oat will work as well.
Dairy-free butter & olive oil – I used a mix of the two but you can stick with just one if you prefer, just adjust the amount accordingly.
For the filling:
1 lb ground lamb and 1 lb ground beef – Shepherd’s Pie purists will note that Shepherd’s Pie traditionally uses lamb only. I’ve used a mixture of lamb and beef here which still gives you the richness of the lamb but a bit more mellow than if we went all lamb. You are more than welcome to make it all lamb or all beef (but that changes the recipe name to Cottage Pie!) depending on what you prefer or have on hand. You could even use ground turkey if you wanted to lighten this up.
Onion, carrots, celery, and peas – this is the standard vegetable blend for this recipes. I do recommend using frozen peas. You can certainly use fresh peas but you will likely find that you have to increase the cooking time and maybe add additional beef broth to get them to soften up.
Beef broth – chicken or vegetable broth will work but I do prefer the richness of the beef broth.
Flour: regular or gluten-free if needed. This is serving as a thickening agent to hold everything together and make the dish more saucy than soupy. You can alternately make a slurry with cornstarch or arrowroot powder.
Worcestershire sauce (or gluten-free alternative) – If you need this to be gluten free be careful here as there are some brands that sneakily contain wheat. The non-wheat containing versions are very commonly available though – just check the labels. If you need to omit this for any reason, you can substitute something like coconut aminos, tamari, or soy sauce to keep some of that umami, but keep in mind that it’s not going to give quite the same flavor.
Fresh herbs: thyme, rosemary, and parsely – sub in dried if you need to!
Step-by-Step Instructions
Prepare the Potatoes
Peel and boil the Yukon gold potatoes until fork-tender. Mash them up with dairy-free butter and milk until smooth. I used a potato ricer for an extra smooth texture but feel free to use your own preferred potato mashing method and mash to your level of lump or no lump preference. Season with salt and pepper. Set aside.
Sauté the Veggies
Sauté diced onions, carrots, and celery until softened. Add the peas and cook for a few more minutes.
Cook the Meat
Add the beef and lamb. Once browned and cooked through drain any excess fat.
Make the Filling
Sprinkle the meat with a bit of flour. This will help everything thicken up later and hold together. Stir well. Pour in the beef broth and Worcestershire sauce, simmering until the sauce thickens. Season with salt, pepper, and fresh herbs.
Assemble
Spread the meat and veggie mixture evenly, either in the same skillet if yours is large enough and oven proof, or transfer to a 9″x13″ baking dish. Top with the mashed potatoes. Carefully smooth them out with the back of a spoon for a nice, even layer.
Bake
Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the top is golden and crispy.
FAQs for Dairy-Free Shepherd’s Pie
Can I make this ahead of time?
Yes! You can prepare the entire dish up to the baking step, refrigerate it, and then pop it in the oven when you’re ready to serve. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
What’s a good substitute for Worcestershire sauce?
If you’re gluten-free, be sure to check your Worcestershire sauce for gluten. If you need a substitute, tamari or coconut aminos can work well in a pinch, but keep in mind the flavor will change slightly.
Can I freeze leftovers?
Definitely! Shepherd’s Pie freezes really well. Just make sure to store it in an airtight container, and it should last up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat it in the oven.
Dairy-Free Shepherd’s Pie (with lamb and beef)
Ingredients
For the Potatoes
- 3 lbs yukon gold potatoes peeled and cut into chunks
- 1/2 cup unsweetened, unflavored dairy-free milk
- 2 tbsp olive oil divided
- 2 tbsp vegan butter
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
For the Meat Filling
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb ground lamb
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 1/2 cups beef broth + more as needed
- 1 cup frozen peas
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tsp fresh rosemary or 1/2 tsp dried
- 1-2 tsp salt test and salt to your preference
- 1/2 tsp black pepper
- 1-2 tbsp flour / gluten-free flour
- 1 tbsp fresh parsley chopped
Instructions
Prepare the Dairy-Free Mashed Potatoes:
- Place the peeled and chopped Yukon gold potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook the potatoes until tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add olive oil and dairy-free milk. Mash the potatoes until smooth and creamy. Season with garlic powder, and salt and pepper to taste.
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Add the ground lamb and beef to the skillet, breaking up the meat with a spoon. Cook until browned and fully cooked, about 8-10 minutes.
- Sprinkle 1-2 tablespoons of all-purpose flour (or gluten-free flour) over the meat mixture after browning the meat and vegetables. Stir it in and cook for a minute or two to eliminate the raw flour taste before adding the broth.
- Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1-2 minutes to deepen the flavor.
- Add the broth, reduce the heat, and let simmer for about 5 minutes, . Stir in the peas, season with salt and pepper to taste, and cook for an additional 3-5 minutes until the sauce thickens.
- Remove from heat.
Assemble and Bake:
- Preheat your oven to 400°F (200°C).
- If your are using a large enough and oven save skillet you can skip this step. Otherwise, transfer the meat filling into a baking dish (9×13-inch works well). Spread it out evenly.
- Top the meat filling with the mashed potatoes, carefully spreading them evenly over the filling. Use a fork to create peaks and texture on the surface, which will help with browning.
- Bake for 20-25 minutes, until the top is golden and slightly crispy. If you'd like more browning, broil for an additional 2-3 minutes. Let stand for at least 10 minutes before serving to allow the mixture to set up and thicken a bit.
Serve:
- Garnish with fresh parsley, if desired, and serve hot.
Notes
- Add the fresh peas to the meat filling 5 minutes before you finish simmering the filling (instead of the last 2-3 minutes for frozen peas).
- Stir them in and allow them to cook until they are tender but still vibrant green.
I hope you enjoy this recipe as much as I did. Be sure to sign up for email updates and give me a follow on socials so that you can catch my latest recipes!
