Dairy-Free Shepherd's Pie (with lamb and beef)
Looking for a comforting dairy-free Shepherd's Pie? This easy recipe uses ground lamb and beef, creamy mashed potatoes, and flavorful veggies to create a hearty meal everyone will love.
Servings: 6
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 (9x13-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
FRESH PEAS VS FROZEN:
I recommend using frozen peas in this dish just to make it easier. If you're using fresh peas instead of frozen, you'll need to add them a little earlier in the cooking process to ensure they cook through properly. Fresh peas typically take about 2-4 minutes to cook, depending on their size and freshness.
Here’s how you can adjust:
- 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.