When you need to eat dairy-free, shepherd’s pie is the kind of comfort food that everyone notices at a potluck or on a menu. After tasting a brilliant filling at a friend’s house, I developed this Dairy-Free Shepherd’s Pie recipe that’s also easy to make gluten-free.
My family declared this one of the best meals I’ve made — served at Easter — and asked that I double the batch next time.
Why You Will Love This Dairy-Free Shepherd’s Pie
- Comfort food done right. A complete, hearty meal baked in one casserole dish.
- Full flavor, no compromise. Though dairy-free, the dish is rich, savory, and satisfying.
- Fantastic leftovers. Reheated, the flavors deepen and it’s even better the next day.
- Make-ahead friendly. Prepare the components ahead and finish by baking when you’re ready to serve.
Ingredients and Substitution Options
- Ground lamb. Traditional shepherd’s pie uses lamb. You can swap ground beef (cottage pie) or turkey if preferred.
- Vegetables. Diced carrots, onion, minced garlic and frozen peas. Corn or green beans can replace peas if you like. Fresh carrots give the best texture and flavor, though frozen mixes can save time.
- Olive oil. For sautéing the vegetables.
- Worcestershire sauce. Use a gluten-free version if needed; some brands contain barley malt vinegar.
- Tomato paste. 1 1/2 Tbsp. You can use 3 Tbsp tomato sauce in a pinch.
- Beef stock. 2 cups total, added in stages. Substitute 1 cup red wine + 1 cup chicken broth, or 2 cups chicken broth if desired.
- Spices. Salt, pepper, rosemary and thyme (fresh preferred; dried works fine).
- Mashed potatoes. Use leftover dairy-free mashed potatoes or make fresh. This recipe uses richer dairy-free mashed potatoes (3 lbs potatoes, 1/2 cup vegan butter, 1/2 cup unsweetened almond milk, broth/water, salt and pepper).
Equipment You’ll Need
- 9×13 casserole dish
- Two skillets (one large for meat, one medium for vegetables) or one very large skillet
- Large pot for boiling potatoes
- Hand mixer (optional) for extra-creamy mashed potatoes
Step-by-Step Instructions
Preparation
- Chop the vegetables; dice carrots into small pieces so they soften while sautéing.
- Preheat oven to 350°F (175°C).
Cook the Meat, Sauté the Vegetables, and Make the Mashed Potatoes
Using two skillets makes this easier, but a single large pan works too.
Step 1: Brown 2 lbs ground lamb (or beef/turkey) in a large skillet over medium-high heat. Drain excess fat if the meat is fatty.
Step 2: In a medium skillet, sauté 2 cups diced carrots, 1 1/2 cups diced onion and 3 cloves minced garlic in 2 Tbsp olive oil until onions are translucent. Add 1 Tbsp water or 1 Tbsp of the meat cooking liquid before draining the meat to boost flavor, then reduce heat, cover, and cook until carrots are tender.
Step 3: Return the drained meat to the large skillet. Stir in 2 Tbsp Worcestershire sauce, 1 1/2 Tbsp tomato paste, 1/4 tsp salt, 1/4 tsp black pepper, chopped rosemary and thyme. Cook 1–2 minutes, stirring. Pour in 1 cup beef stock and reduce until nearly evaporated, then add the second cup and simmer until the sauce thickens.
Step 4: Add the cooked vegetable mixture and 1 cup frozen peas. Simmer 3–5 minutes, adjust seasoning with salt and pepper, then remove from heat.
Mashed potatoes: Peel and cut 3 lbs potatoes into chunks. Boil in a pot filled with 4 cups broth plus water until tender, about 15–20 minutes. Drain, mash, then mix in 1/2 cup vegan butter and 1/2 cup unsweetened almond milk (or other dairy-free milk). Season with salt and pepper. Use a hand mixer briefly (about 1 minute) for a creamy texture without over-whipping.
Assemble and Bake
Step 5: Spread the meat and vegetable mixture evenly in a 9×13 casserole dish.
Step 6: Spoon the mashed potatoes on top, starting at the edges and smoothing toward the center.
Step 7: Create peaks with a spatula or spoon so the top can brown slightly.
Step 8: Bake at 350°F for 18–20 minutes until edges bubble, then increase oven to 450°F for 2–3 minutes until the potato peaks turn golden and slightly crisp. Let rest 5–10 minutes before serving.
Frequently Asked Questions
Can I make this ahead?
Yes. Make the meat filling and mashed potatoes ahead, refrigerate separately, then assemble and bake when ready to serve.
Do I have to use ground lamb?
No. Lamb is traditional and has a distinctive flavor, but ground beef or turkey work well too.
How do I prevent the mash from sinking?
Use mashed potatoes that are thick and not watery. Also make sure the meat mixture is well reduced so it isn’t overly saucy.
Is this gluten-free?
Yes, if you use a gluten-free Worcestershire sauce and check any other packaged ingredients, the recipe can be gluten-free.
Can I freeze shepherd’s pie?
Yes. After baking, cool completely, cover tightly with foil, and freeze up to 2 months. Thaw in the refrigerator 24 hours before reheating in the oven until heated through.
Shepherd’s pie vs. cottage pie?
The meat: lamb makes it shepherd’s pie; beef makes it cottage pie. Each yields a slightly different flavor profile.
What to serve with it?
This is a full meal on its own. If you want a side, a simple green salad or crusty bread complements it nicely.
Looking for More Dairy-Free Comfort Food?
Try other hearty dairy-free casseroles and soups for easy weeknight dinners.
Dairy-Free Shepherd’s Pie
Kelly Kirkendoll
20 mins
40 mins
1 hr
Equipment
- 1 9×13 casserole baking dish
- 1 large skillet
- 1 medium skillet
- 1 large pot
- 1 electric hand mixer (optional)
Ingredients
Meat Mixture and Spices
- 2 lbs ground lamb (or ground beef or turkey)
- 3 sprigs fresh thyme (or 1 1/2 tsp dried)
- 3 sprigs fresh rosemary, chopped (or 1 1/2 tsp dried)
- 1 1/2 Tbsp tomato paste
- 2 Tbsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups beef stock (added 1 cup at a time)
- 1 cup frozen peas
Sautéed Vegetables
- 2 Tbsp olive oil
- 2 cups diced carrots (small pieces)
- 1 1/2 cups diced onion
- 3 cloves garlic, minced
- Pinch of salt and pepper
Mashed Potatoes
- 3 lbs peeled potatoes, cut into large chunks (Russet or Yukon Gold)
- 4 cups vegetable or chicken broth (to boil)
- 1/2 cup vegan butter
- 1/2 cup unsweetened almond milk (or other dairy-free milk)
- Salt and pepper to taste
Instructions
Preparation
- Chop vegetables; cut carrots into small pieces so they soften while sautéing.
- Preheat oven to 350°F (175°C).
Cook the Meat Mixture & Sauté Vegetables
- Brown the ground meat in a large skillet over medium-high heat. Drain fat if necessary.
- While meat browns, sauté carrots, onion and garlic in olive oil until onions are translucent. Add 1 Tbsp water or 1 Tbsp meat liquid before draining meat, cover and cook until carrots soften.
- Return meat to the pan; stir in Worcestershire sauce, tomato paste, salt, pepper, rosemary and thyme. Cook 1–2 minutes.
- Pour in 1 cup beef stock and reduce; add the second cup and simmer until sauce thickens.
- Stir in cooked vegetables and frozen peas. Simmer 3–5 minutes and adjust seasoning.
Make the Mashed Potatoes
- Peel and chunk potatoes.
- Combine broth and water in a pot, add potatoes and boil until tender, 15–20 minutes.
- Drain, mash, then stir in vegan butter, almond milk, salt and pepper.
- Use a hand mixer 1 minute for creaminess; avoid over-whipping.
Layer and Bake
- Spread the meat mixture evenly in a 9×13 dish.
- Top with mashed potatoes, smoothing from the edges inward.
- Create peaks for browning, then bake at 350°F for 18–20 minutes.
- Increase to 450°F for 2–3 minutes until the top is golden. Let cool 5–10 minutes, garnish and serve.
Nutrition
Let us know how it was!