Dairy-Free Shepherd's Pie

Savor the ultimate comfort food with this Dairy-Free Shepherd's Pie, a wholesome and flavorful twist on the classic recipe. Perfect for those with dietary restrictions, this dish swaps traditional dairy with creamy mashed potatoes made from unsweetened almond milk and a dairy-free butter substitute. The savory filling combines hearty ground lamb or beef with aromatic fresh thyme and rosemary, vibrant vegetables, and a rich tomato-based sauce thickened to perfection. Topped with golden, pillowy mashed potatoes, this dish bakes to create a satisfying, family-friendly meal that's ideal for weeknight dinners or special occasions. Packed with nutritious ingredients and free from dairy, this recipe is a must-try for comfort food lovers looking to indulge guilt-free.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the thyme, rosemary, frozen peas, tomato paste, Worcester sauce, and vegetable broth. Allow the mixture to simmer for about 10 minutes.

Step 6

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.

Step 7

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.

Step 8

Spread the meat mixture into an even layer in a baking dish. Top with the mashed potatoes, smoothing with a spatula.

Step 9

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.

Step 10

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(2951.9g)

Amount per serving	% Daily Value*
Calories	3212.2

Total Fat 170.1g	0%
Saturated Fat 54.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 362.9mg	0%
Sodium 4730.0mg	0%
Total Carbohydrate 307.2g	0%
Dietary Fiber 49.1g	0%
Total Sugars 57.9g
Protein 123.5g	0%

Vitamin D 43.9IU	0%
Calcium 835.0mg	0%
Iron 26.0mg	0%
Potassium 9682.9mg	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: 47.1%

Protein: 15.2%

Carbs: 37.8%