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Home » Recipes » Meat & Seafood

Dairy Free Shepherd's Pie

Modified: Oct 5, 2022 · Published: Nov 4, 2018 by Jenna Urben · This post may contain affiliate links.

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Dairy free shepherd’s pie is a hearty casserole with a savory meat and vegetable filling, topped with creamy mashed potatoes.

As the temperatures slowly begin to drop, I'm reminded of one of my favorite warm and nourishing meals.

It's incredibly easy to make dairy free, if you're lactose intolerant like me, or just avoiding dairy in general.

Why you'll love this recipe

Simply put, it's comfort food at its finest! Each spoonful contains flavorful meat, tender vegetables, and fluffy dairy free mashed potatoes.

I personally love serving beef shepherd's pie during the fall and winter months, when I'm in the mood for something cozy and comforting. However, this meal is perfect served year round as a simple make ahead dinner!

Lastly, shepherd's pie uses a handful of affordable ingredients and common pantry staples. Ready to give it a try? Let's get cooking!

Shepherd's pie vs cottage pie

You may be wondering, what's the difference between shepherd's pie and cottage pie? In short, shepherd’s pie traditionally contains lamb and cottage pie uses ground beef. Most people just call either version shepherd's pie.

My version contains no cheese, no milk, no butter, and no egg!

Equipment

  • Casserole dish: I prefer to bake this casserole in a baking dish, but you could a cast iron skillet instead.
  • Stockpot: This is my go-to stockpot due to its size and lid for easy draining.
  • Nonstick pan: Every homecook has their favorite pots and pans. This durable frying pan is mine! It's large and easy to clean.

Key ingredients

  • Meat: I use ground beef. If you're not a fan of red meat, swap it out for ground turkey or ground chicken.
  • Vegetables: For convenience, I use frozen mixed veggies with carrots and peas along with onion and garlic. Feel free to experiment with different veggies like mushrooms or green beans.
  • Potatoes: In my opinion, yukon gold potatoes are the best for mashed. However, use your favorite type of potato for the topping.
  • Butter vs Oil: You can use vegan butter or for a simple plant based butter alternative, just use neutral tasting oil! I typically use olive oil or avocado oil.

Substitutions and variations

Make gluten free shepherd's pie by using gluten free flour and ensuring the worcestershire sauce is safe for you.

For a vegan shepherd's pie, replace the meat with meatless crumbles or even cooked lentils!

How to make

This recipe takes about an hour to cook from start to finish. Here's how to make dairy free shepherd's pie, step-by-step.

Prepare mashed potatoes

I use my olive oil mashed potatoes recipe for the shepherd's pie topping. The result is lighter and healthier.

Just like you would normally make mashed potatoes, place taters in a pot and cover with water. Bring water to a boil and cook until fork tender, which is about 15 minutes. Drain the water, mash, then stir in olive oil, salt, pepper, and any other seasonings you like.

Cook the meat and vegetable filling

As the potatoes cook, brown the meat in a skillet until fully cooked. Toss in the veggies and cook until just tender.

Make the sauce

Add the flour, tomato paste, broth, worcestershire sauce, italian seasoning, salt, and pepper. Stir to fully combine then bring to a simmer. Let cook until the sauce reduces down and thickens to your desired consistency.

Assemble the casserole

Coat the baking dish with cooking oil spray and transfer filling, spreading out evenly. Top with a single layer of mashed potatoes. Optionally, use your fork as a rake to create a rough topping.

Bake until golden

Place baking dish in oven preheated to 350F. Let casserole cook for 30 minutes, or until golden and slightly crispy on top. Those little crispy bits are the best part!

Storage and reheating

Shepherd's pie is the ultimate recipe to meal prep and enjoy throughout the week or as leftovers the following day.

How to store leftovers

Let the casserole cool completely then store in an airtight container in the refrigerator for up to 3-5 days.

To freeze

Once the shepherd's pie is cooled completely, place in a freezer-safe bag or container, and store in the freezer for up to 3 months. Let thaw in the fridge.

To reheat

Reheat in the oven preheated to 350F. For single portions, bake for 10-15 minutes. For the whole casserole, bake for about 25 minutes, or until warmed through. Alternatively and if you're short on time, pop a portion in the microwave and heat until hot.

Related recipes

Try these other delicious dairy free recipes next:

  • Tater Tot Casserole (Hotdish)
  • Dairy Free Green Bean Casserole
  • Egg Free & Dairy Free Meatballs
  • Deconstructed Stuffed Peppers
  • Dairy Free & Gluten Free Sloppy Joe's
  • Slow Cooker Irish Beef Stew

Dairy Free Shepherd's Pie Recipe

Author: Jenna Urben
Dairy free shepherd’s pie is a hearty casserole with a savory meat and vegetable filling, topped with creamy mashed potatoes.
4.98 from 44 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Total Time 55 minutes mins
Course Main Course
Servings 4 people

Equipment

  • 6-quart stockpot
  • 12-inch frying pan
  • 9x13-inch casserole dish

Ingredients
  

For the mashed potato topping

  • 4 potatoes roughly chopped
  • ¼ cup olive oil or vegan butter
  • Salt and pepper to taste

For the beef and veggie filling

  • 1 pound ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 12 ounce frozen mixed vegetables
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup broth vegetable or beef
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
Prevent your screen from going dark while you're cooking!

Instructions
 

  • Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving about 1 cup of the potato water. Return potatoes to pot. Mash potatoes with a potato masher, add olive oil, about ½ of the reserved water, and season with salt and pepper. Stir to combine, adding more reserved water (or dairy-free milk) if needed to thin out the mashed potatoes. Once cooked, set aside.
  • Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Stir in onion and garlic and cook until fragrant. Add frozen mixed veggies and let cook until just tender.
  • Coat beef/veggie mixture with flour. Stir in tomato paste, broth, worcestershire sauce, italian seasoning, salt, and pepper. Bring to a simmer, then cook cook over low heat until the sauce reduces and thickens to your liking.
  • Preheat the oven to 350F. Transfer mixture to an oil-sprayed 9x13-inch (or similar size) casserole dish and top with mashed potatoes. If desired, use a fork to create texture or ruffles in the topping.
  • Bake for 30 minutes, or until golden on the top and bubbling around the edges. Once cooked, remove from the oven, let cool for about 5 minutes, then serve warm.

Notes

To store leftovers, let cool completely then place in an airtight container in the refrigerator for up to 3-5 days or freezer for up to 3 months.
Reheat in the oven preheated to 350F. For single portions, bake for 10-15 minutes. For the whole casserole, bake for about 25 minutes, or until warmed through. Alternatively and if you're short on time, pop a portion in the microwave and heat until hot. If cooking from frozen, let thaw overnight in the fridge.

Nutrition

Calories: 665kcalCarbohydrates: 58gProtein: 28gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 81mgSodium: 484mgPotassium: 1550mgFiber: 9gSugar: 4gVitamin A: 4595IUVitamin C: 55mgCalcium: 102mgIron: 6mg
Did you make this recipe?Leave a comment below and tag @theurbenlife on social!

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About Jenna Urben

Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

Comments

    4.98 from 44 votes (34 ratings without comment)

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  1. Megan says

    October 03, 2024 at 2:13 am

    5 stars
    This was excellent! Tasty and easy to make. It was a big hit with to the entire family!

    Reply
    • Jenna Urben says

      October 03, 2024 at 9:22 am

      Thanks so much, Megan 🙂 I'm thrilled to hear that! We had this for dinner last week, it's one of my favorites this time of year.

      Reply
  2. Angie says

    December 17, 2023 at 9:57 pm

    5 stars
    This is delicious and easy!

    Reply
    • Jenna Urben says

      December 18, 2023 at 12:40 pm

      So happy to hear this, thank you!

      Reply
  3. Julie says

    May 29, 2023 at 12:03 pm

    What would be the carbs for 1 quarter of the recipe please?

    Reply
    • Jenna Urben says

      May 29, 2023 at 4:40 pm

      Hi Julie! According to the nutrition facts, 1 serving (or a quarter of the casserole) has 58g carbs.

      Reply
  4. John N. says

    April 01, 2020 at 7:03 pm

    I live with a genetic disorder that makes me allergic to a lot off foods and this is one recipe fits into what I can eat and taste wonderful. I also had to take out the tomato because I'm highly allergic to tomatoes and it turned out splendid.

    Reply
    • Jenna | The Urben Life says

      April 02, 2020 at 7:27 am

      Thank you for sharing, John! I'm so glad you enjoyed this dish 🙂

      Reply
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Hi, I'm Jenna!

Welcome to The Urben Life! Here you’ll find hundreds of simple recipes that are dairy-free and egg-free. I believe that allergy-friendly food can be easy to make and flavorful. Let’s make something delicious together!

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