Why I love this shepherd’s pie recipe
What started as a way to use up leftovers, has really become comfort food at its finest. This hearty casserole is filled with ground meat, veggies and topped with creamy mashed potatoes, baked until golden and bubbly.
Traditional Irish shepherd’s pie is made with lamb, but depending on your local grocery selection, I know that can get expensive. I’ve used a combination of beef and lamb to make the recipe a little more budget friendly, while still getting that rich flavor we want. To make it dairy free, I top it with my favorite dairy free mashed potatoes.
This is a really great dish to make ahead and it can easily be frozen if you want to make more than one batch at once.
More ground lamb recipes: spiced lamb burger / grilled rosemary lamb chops / grilled kofta with dairy free tzatziki sauce / lamb tacos
Frequently asked questions
A cottage pie is traditionally made with any kind of meat (usually ground beef) whereas a shepherds pie uses ground lamb.
Yes! Make it the night before, and cover it well in the same dish you’ll be baking it in. Then take it out, preheat the oven, uncover the dish and bake. You may want to add a few minutes to the cooking time though.
If you keep it well covered in the fridge it can last anywhere from 3 to 5 days, giving you plenty of time to enjoy those leftovers!
Using ground beef that technically make this a cottage pie rather than a shepherd’s pie, but the recipe is great with either meat option.
More St. Patrick’s Day recipes: Irish champ / Irish beef stew / homemade Irish sausage / Guinness braised beef / Irish potato candy / Lucky Charms cookies
Dairy Free Shepherd’s Pie
Ingredients
For the potato topping:
- 3 – 4 medium russet potatoes, peeled and cubed
- 3/4 cup unsweetened, plain dairy free milk
- 4 tablespoons dairy free butter
- 1 egg
For the filling:
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 1 pound ground beef
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon coarse salt
- 1/4 cup all-purpose flour
- 1/2 cup beef broth
- 1 10- ounce bag frozen peas and carrots
- 3 – 4 cups mashed potatoes, cooled to room temperature
Instructions
- Make the mashed potatoes. Place the peeled potatoes in a large saucepan and cover completely with water. Add 1 teaspoon salt and bring to a boil. Cook until potatoes are tender and break easily with a fork, about 10-15 minutes. Remove from heat and drain.Return the potatoes to the pot and add the dairy free milk and butter. Mash with a potato masher or hand mixer until smooth and creamy. Cover and set aside.When the potatoes have cooled slightly (just before topping the shepherd's pie), beat the egg into the mashed potatoes until light and fluffy.
- Make the filling. While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent – about 5 minutes. Then, add the ground lamb and beef and cook until brown, breaking it up as it cooks. When the meat is no longer pink, drain excess fat, leaving about 2 – 3 tablespoons.Sprinkle the flour over the meat mixture, and stir to coat. Then, stir in the tomato paste, Worcestershire sauce, beef stock and salt. Bring to a simmer and cook for 3-4 minutes until sauce thickens.Add the veggies and allow them to cook for 2-3 minutes until heated through. Remove from heat and adjust seasoning with salt and pepper, to taste.
- Bake the shepherd's pie. Preheat your oven to 400°F. If needed, transfer filling to an baking dish or leave the filling in your oven safe skillet. Then, spoon the mashed potatoes over the top of your filling and spread to cover to filling completely.Transfer to the oven and bake for 20-25 minutes, or until the filling is bubbling around the edges. Remove from the oven and allow the shepherd's pie rest for 5-10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi!
If we wanted to make two of these to eat one and freeze the other, how long would it be good in the freezer?
I think it should be good for 3 – 4 months!
In case you want to update the recipe, it calls for one eggs, however, the instructions are not there for the egg. It does show flour though, which is not a listed ingredient. So just wondering… Is it supposed to be an egg or is it flour??
In step #1 of the instructions it says to beat the egg into the mashed potatoes. Also, I see 1/4 cup flour listed as an ingredient.
I make this about once/week. It is good with rosemary, thyme, and pepper or sometimes I make it with Zahtar. It’s a great recipe. I actually never noticed that the recipe calls for flour, but I like mine fine. Thanks for the recipe.
Easy to make and my 15-year old daughter loved it. The first two pie recipes I made for her were not well received. Third time is a charm!
Looks good, but it’s worth noting that there’s no beef in Shepherd’s Pie. Even a mix of beef and lamb is something other than SP. That’s made with lamb, the animals the shepherds tend to. When it’s made with beef it’s cottage pie. My British wife informed me of this.
Giving this a try today – with the mashed potatoes, assuming this is traditional mashed potatoes with milk mixed in? Thanks
Love this for fall and winter
it says the recipe is egg free, but there is an egg in the recipe, is the egg optional? Looking for an egg free recipe, thanks!
Thanks for letting me know, the recipe is not egg free. The egg is important because it helps prevent the pie from falling apart and adds creaminess to the mashed potatoes,if you make it without let me know how it goes!
Why would you call this “Traditional Irish Shepard’s Pie” when it has beef and is dairy free? I support your efforts at helping people who want to be dairy free, but this is arrogance in the extreme. Just call it your take on the dish.
Hi Dan, thank you for sharing your thoughts! This recipe was inspired by the flavors of a traditional shepherd’s pie, but with a dairy-free twist to suit MY audience. My goal was to offer a version that’s accessible and budget friendly (hence the mix of meats), while still capturing the essence and flavor of the original dish. I do hope you still give the recipe a try and have a lovely day!