Dairy Free Shepherd's Pie

5 from 3 votes

This dairy free shepherd’s pie is inspired by the traditional Irish dish, combining the rich flavors of lamb with budget-friendly ground beef and veggies topped with fluffy mashed potatoes. It’s an easy, comforting meal that's perfect for celebrating St. Patrick’s Day!

Prep Time10

Cook Time45

Total Time55

Course: Mains

Cuisine: Irish

Keyword: dairy free cottage pie, dairy free shepherd's pie, irish shepherd's pie, shepherd's pie with lamb

Servings: servings

Calories: 522kcal

Author: Melissa Belanger

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.

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