Dairy-Free Hachis Parmentier

Elevate your comfort food game with this Dairy-Free Hachis Parmentier—a wholesome twist on the classic French shepherd’s pie. Featuring a creamy, nutmeg-kissed mashed potato topping made with coconut milk and nutritional yeast, this recipe delivers all the indulgence without a drop of dairy. The flavorful base is packed with sautéed onions, garlic, tender ground beef, and a medley of finely diced carrots and celery, simmered in a fragrant blend of tomato paste, vegetable broth, and herbs like thyme and rosemary. Baked to golden perfection, this dish is as hearty as it is nutritious, making it an ideal family dinner or meal prep option. Garnish with fresh parsley for a burst of color and serve warm for a satisfying, balanced meal. Perfect for those seeking a dairy-free, comfort-food classic, this recipe is sure to become a new household favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Peel and cut the russet potatoes into even-sized pieces.

Step 2

Place the potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.

Step 3

While the potatoes are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic, diced carrot, and diced celery, and sauté for another 5 minutes.

Step 6

Increase heat to medium-high, add the ground beef, and cook until browned, breaking it up with a spoon.

Step 7

Stir in the tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Let simmer for about 10 minutes until slightly thickened.

Step 8

Preheat your oven to 400°F (200°C).

Step 9

Once the potatoes are done, drain them and return to the pot.

Step 10

Add 1 tablespoon of olive oil, coconut milk, nutmeg, salt, and nutritional yeast to the potatoes. Mash until smooth and creamy.

Step 11

In a baking dish, spread the meat mixture evenly at the bottom. Layer the mashed potatoes on top, smoothing with a spatula.

Step 12

Bake in the preheated oven for about 25 minutes, until the top is golden.

Step 13

Remove from oven, let cool slightly, garnish with chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2064.9g)

Amount per serving	% Daily Value*
Calories	2436.4

Total Fat 111.6g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 321.1mg	0%
Sodium 3517.9mg	0%
Total Carbohydrate 257.0g	0%
Dietary Fiber 28.1g	0%
Total Sugars 35.3g
Protein 117.2g	0%

Vitamin D 0IU	0%
Calcium 342.5mg	0%
Iron 22.5mg	0%
Potassium 7875.0mg	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: 40.2%

Protein: 18.7%

Carbs: 41.1%