Dairy-Free Classic Shepherd's Pie

Savor the comforting flavors of a hearty 'Dairy-Free Classic Shepherd's Pie,' a delicious twist on a timeless favorite made completely without dairy! This recipe combines a savory ground lamb or beef filling, enhanced with aromatic herbs like thyme and rosemary, and loaded with hearty vegetables such as carrots, celery, and peas. Topped with irresistibly creamy mashed potatoes made with almond milk and olive oil, this shepherd's pie delivers all the creaminess and richness you love without any dairy. Perfectly baked to golden perfection, it’s a crowd-pleasing dish that’s ideal for weeknight dinners or special gatherings. Whether you're lactose-intolerant or simply exploring dairy-free options, this wholesome, flavorful casserole is sure to become a new favorite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 2 cloves garlic, minced
• 1 pound ground lamb or beef
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 cup frozen peas
• 1 tablespoon Worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary, chopped
• 2 pounds potatoes, peeled and diced
• 1 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, for garnish

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large pot, add the diced potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes.

Step 3

While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion, carrots, and celery, and cook until softened, about 5 minutes.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Add the ground lamb or beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks.

Step 6

Stir in the tomato paste, vegetable broth, frozen peas, Worcestershire sauce, thyme, and rosemary. Let simmer for about 10 minutes until the mixture thickens slightly. Season with salt and pepper to taste.

Step 7

Drain the cooked potatoes and return them to the pot. Add the almond milk, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mash until smooth and creamy.

Step 8

Spread the meat mixture evenly in a baking dish. Top with the mashed potatoes, spreading them to cover the meat layer completely.

Step 9

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown.

Step 10

Remove from oven and let cool slightly before serving. Garnish with parsley and serve warm.

Nutrition Facts

Serving size	(2454.7g)

Amount per serving	% Daily Value*
Calories	2732.5

Total Fat 153.9g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 6.7g
Cholesterol 362.9mg	0%
Sodium 3820.9mg	0%
Total Carbohydrate 235.7g	0%
Dietary Fiber 32.9g	0%
Total Sugars 37.2g
Protein 108.8g	0%

Vitamin D 87.8IU	0%
Calcium 848.1mg	0%
Iron 20.5mg	0%
Potassium 7133.8mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 15.8%

Carbs: 34.1%