This is a recipe for a gluten and dairy free beef shepherd’s pie. It is one of my favorite warm comfort dishes for a cold winter day. If dairy free isn’t desired, regular milk and butter can be substituted 1 for 1. This recipe serves 4-6. Enjoy!
Ingredients for Potato Topping
- 1.5lbs potatoes (I used golden potatoes but you can also use russet or sweet potatoes)
- 2oz of vegan butter
- 1/4 cup of non dairy milk of choice (I used almond)
- 1 egg yolk
- Salt and pepper to taste
Ingredients for Filling
- 2 tbsp olive oil
- 1 – 1.5lb ground beef
- 1 small yellow onion, diced (about 1 cup)
- 6oz of carrots, diced
- 2 cloves of garlic
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 cup frozen corn
- 1/2 cup from peas
Directions
- Preheat oven to 400F
- Peel and dice (largely) potatoes. Place into a pot of water and cook, covered, over medium high heat. Once the water is boiling, turn down the heat to medium-low and let simmer until the potatoes can be easily crushed with a fork.
- Drain potatoes and return to pot. Mash well and mix in vegan butter, non-dairy milk, salt, and pepper. Mix until well combined. Add in egg yolk and mix again until the egg is completely incorporated.
- While the potatoes are boiling, cook the filling by heating the oil in a sauce pan. Cook the onion and carrots until mostly soft then add the garlic and ground beef. Cook until the beef is browned.
- Stir in tomato paste, chicken broth, Worcestershire, rosemary, and thyme to the filling mix.
- Let the filling come to a boil then reduce heat and let simmer until the sauce thickened slightly.
- Fold in frozen peas and corn. Then add the filling to a baking dish. (I prefer a round one with tall sides)
- Top the filling with the mashed potatoes and make sure that you seal all the edges so the filling doesn’t boil over in the oven.
- Place baking dish in oven for 20-30 minutes or until the potatoes are slightly browned.
- Let cool for about 10-15 minutes then serve.
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