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
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
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
Nutrition
Paula @ I'm Busy Being Awesome says
What a tasty recipe and it's awesome that it's dairy free!
Jenna | The Urben Life says
Thanks, Paula 🙂 Always dairy-free & egg-free!!
Mimi says
I've never tried cottage pie but it looks delicious! I need to make it
Jenna | The Urben Life says
I hope you give it a go 🙂
Farrah says
I haven't made a cottage pie in years and I'm not entirely sure why, because they're delicious! I need to try this out! <3!! It looks amazing!
Jenna | The Urben Life says
Woohoo, I hope you try it soon 🙂
Ingrid says
The Cottage Pie as a variation of Shepherds Pie is one of those pot meals that our family would love. With the ground beef browned and with onion, carrots, peas, and garlic it is sure to taste delicious.
Jenna | The Urben Life says
Yay, I'm thrilled to hear that 🙂 I hope you and your family enjoy it soon!
Brianna Hobbs says
This satiates that comfort food craving like nothing else can! I love that you took such a classic recipe and made it dairy free and egg free.
Jenna | The Urben Life says
Aw thanks so much, I really appreciate your comment!
Shay Lachendro says
This looks like total comfort food, can't wait to make it when the weather gets a little cooler!
Jenna | The Urben Life says
Oh, absolutely 🙂 Let me know what you think!
Cassidy @ Cassidy's Craveable Creations says
I never knew the difference between cottage pie and shepherds pie - good to know!! This looks so delicous and comforting 🙂
Jenna | The Urben Life says
Yay 🙂 Thanks so much!
Gemma says
I never knew the difference. This looks delicious.
Jenna | The Urben Life says
Thanks , Gemma 🙂
Jessica says
It sounds delish! Saving it to try later.
Jenna | The Urben Life says
Thanks, Jessica! I hope you love it 🙂
GiGi Eats says
Well not aren't you a friggin' RECIPE GENIUS!!!!!! Love this idea so much and I do have a head of cauliflower I could use for the topping instead of potatoes!
Jenna | The Urben Life says
Awh, thanks GiGi!! OMG that would be so great 🙂
Kathy Hester says
I can't wait to see how the Vegan version comes out. I am excited to try it.
Jenna | The Urben Life says
I'll be sure to let you know once it's live!!
Em Smith says
This looks delicious and easy! I'm about to print the recipe right now!
Jenna | The Urben Life says
Happy to hear that, Em! Enjoy 🙂
Amy @ Orison Orchards says
I'm glad to know the difference between the two! I have always used hamburger and called it Shepherd's Pie. I'll have to repent, ha, ha! This is my daughter's favorite meal, and she has requested it for her birthday tomorrow. So perfect timing on the recipe! Thank you!
Jenna | The Urben Life says
Hahaha – I definitely think Shepherd's Pie is the more common name, so most people just go with that 🙂 At the end of the day, it probably comes back to personal preference. I found the history really interesting though! Wishing your daughter a very happy birthday!!
Gena says
I love this recipe! I am staying away from dairy, so it's so nice to how creative people can be using everything but dairy!
Jenna | The Urben Life says
Thanks so much, Gena!! I hope you give this dairy-free recipe a try 🙂
Alisa Fleming says
This looks like such a comforting winter meal. I think I might need to make this for my husband. He is a "meat and potatoes" kind of guy 🙂
Jenna | The Urben Life says
Absolutely, Alisa! He'll love it.