Dairy-Free Shepherd’s Pie

A friend got me a Dairy-Free cookbook to try some new recipes we can all eat. I don’t have to make things fully dairy-free anymore, but it is helpful for dishes that are hard to convert otherwise. This recipe has a bunch of set up and pre-cooking before the baking part, but I did much of it ahead, and then baked it later.

To start, you could use ground cashews in place of flour, so I decided to try it. Next time I will just use flour since the cashews are more expensive and didn’t seem to be as effective. But, if you choose to go that route, you can easily grind them ahead of time.

In the same food processor bowl (I didn’t clean it after the cashews), I prepared the carrots and onion. I ended up shredding them instead of dicing, but it was fine.

Next, I did all of the steps until the actual baking. I just covered the casserole dish and refrigerated it until it was closer to dinner time. Then I allowed extra baking time and made sure it was cooked until 160 degrees F.

Directions for Dairy-Free Shepherd’s Pie

Adapted from Eat Dairy Free

  • 2 pounds potatoes (I used Yukon gold), peeled and cut into 1/2-inch cubes
  • 2 cups cauliflower florets
  • Olive oil
  • 2 pounds ground beef (or turkey or chicken)
  • 3 cups diced onion
  • 4-5 large carrots, peeled and diced (I shredded with the food processor)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1.5 teaspoons dried thyme
  • All-purpose or other seasoning
  • 1/4 cup flour
  • 1 cup chicken broth
  • Kosher salt
  • Black pepper
  • 1/2 cup dairy-free milk
  • 1/4 cup coconut oil
  • Paprika

Preheat the oven to 350 degrees F. (You can also assemble the pie and bake it later.)

Boil the potatoes and cauliflower in a large pot of water for about 15 minutes, or until tender.

When done, transfer to a stand mixer. Add the milk and coconut oil, as well as some salt and pepper, then beat until smooth with the paddle attachment.

Meanwhile, cook the beef with some salt and pepper in a bit of olive oil in a Dutch oven until cooked through.

Set aside in a bowl, then add more oil if needed before adding the onion and carrots to cook. Add seasoning of your choice (I have a mushroom one I added). Cook until softened, about 5 minutes.

Then add the corn, peas, thyme, and some salt and pepper. Cook for 1 minute, then add the beef and stir. Whisk the flour into the skillet, stirring constantly for 30 seconds.

Slowly whisk in the broth, then cook for about 5 minutes, or until the sauce thickens. Add more salt and pepper to taste.

Spread the meat mixture into a large casserole dish that is greased, about 9×13 inches.

Top with the potato mixture, then sprinkle paprika on top.

Bake for 20-30 minutes or until bubbly and heated through.

Allow to sit for 5-10 minutes before serving.

Directions for Dairy-Free Shepherd’s Pie (without pictures)

Adapted from Eat Dairy Free

  • 2 pounds potatoes (I used Yukon gold), peeled and cut into 1/2-inch cubes
  • 2 cups cauliflower florets
  • Olive oil
  • 2 pounds ground beef (or turkey or chicken)
  • 3 cups diced onion
  • 4-5 large carrots, peeled and diced (I shredded with the food processor)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1.5 teaspoons dried thyme
  • All-purpose or other seasoning
  • 1/4 cup flour
  • 1 cup chicken broth
  • Kosher salt
  • Black pepper
  • 1/2 cup dairy-free milk
  • 1/4 cup coconut oil
  • Paprika

Preheat the oven to 350 degrees F. (You can also assemble the pie and bake it later.)

Boil the potatoes and cauliflower in a large pot of water for about 15 minutes, or until tender. When done, transfer to a stand mixer. Add the milk and coconut oil, as well as some salt and pepper, then beat until smooth with the paddle attachment. Meanwhile, cook the beef with some salt and pepper in a bit of olive oil in a Dutch oven until cooked through. Set aside in a bowl, then add more oil if needed before adding the onion and carrots to cook. Add seasoning of your choice (I have a mushroom one I added). Cook until softened, about 5 minutes. Then add the corn, peas, thyme, and some salt and pepper. Cook for 1 minute, then add the beef and stir. Whisk the flour into the skillet, stirring constantly for 30 seconds. Slowly whisk in the broth, then cook for about 5 minutes, or until the sauce thickens. Add more salt and pepper to taste.

Spread the meat mixture into a large casserole dish that is greased, about 9×13 inches. Top with the potato mixture, then sprinkle paprika on top. Bake for 20-30 minutes or until bubbly and heated through.

Allow to sit for 5-10 minutes before serving.

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