This is the best dairy-free shepherd's pie recipe! It has a delicious saucy meat layer that is made with ground beef, carrots and frozen peas and is topped with rich and creamy mashed potatoes. It's the ultimate healthy comfort food that's also gluten-free, Whole30, and paleo!
Comfort food is some of my all time favourite, with recipes like my healthy sloppy joe's, healthy meat sauce, and dairy-free meatloaf being some of the most popular recipes on the blog, which is why I can't wait for you to try the dairy-free shepherd's pie recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste! The combination of the saucy meat layer with the creamy mashed potatoes and mixed vegetables is so good!
- Besides being dairy-free, this shepherd's pie recipe is also healthy, Whole30, gluten-free, egg-free, and paleo.
- This recipe is really versatile. Instead of white potatoes you can make it with sweet potatoes instead. You can also change up the vegetables you use.
If you love comfort food you need to check out my collection of Whole30 comfort food recipes. And if you are doing a Whole30 be sure to check out my free printable Whole30 food list.
Ingredient notes:
For the exact measurements, refer to the recipe card later in this post.
Jump to the Recipe Card.
- Ground beef - I use lean ground beef but you can use any type of ground beef that you prefer.
- Potatoes - I use Russet potatoes, but you can use any type of white potato that you like. You could also swap the white potatoes for sweet potatoes.
- Nutritional yeast - to give the potatoes a cheesy flavour, without using dairy.
- Coconut aminos - this is a great alternative to soy sauce which adds a nice sweet and salty flavour while being gluten-free and soy free.
- Broth - choose from vegetable broth, chicken broth, beef broth or bone broth.
- Coconut milk - this is used to make the dairy-free mashed potatoes. I recommend using full fat coconut milk to make the potatoes as creamy as possible. You could also swap this for unsweetened cashew milk or almond milk.
- Almond flour - this is used to help thicken the sauce. Instead of almond flour you could use cashew flour, just don't use almond meal which is too gritty.
Recipe variations and add ins:
- Instead of ground beef you could use other ground meats such as ground lamb, ground turkey or ground chicken.
- You can change the vegetables in this dairy-free shepherd's pie to give it a different flavour. Some other options include chopped celery or mushrooms.
- Feel free to add other seasonings such as onion powder, garlic powder or seasoning salt.
- To make this dairy-free shepherd's pie vegan: use a vegan ground meat instead of the ground beef.
- Instead of mashed potatoes you could top it with mashed cauliflower instead.
How to make dairy-free shepherd's pie:
Step 1: Place a large pan or skillet on the stovetop on medium heat and add the coconut oil. Once the oil is melted add the chopped onion to the pan. Cook until the onion is translucent.
Step 2: Next, add the ground beef and spices to the pan and cook until the meat is browned, stirring frequently to break the meat apart.
Step 3: Add the coconut aminos, tomato paste, and almond flour to the pan and stir well to combine.
Step 4: Add the carrots, peas and broth to the pan, stirring well to combine. Place the lid on the pan and simmer for about 5 minutes, until the peas and carrots are cooked and have the consistency you prefer.
Step 5: Preheat your oven to 400 degrees Fahrenheit. Now make the potatoes by filling a large pot with water and bringing it to a boil. Add the potatoes and boil for about 15 minutes, until the potatoes are fork tender. Then drain the water from the pot and add the remaining potato ingredients to the pot.
Step 6: Using an immersion blender, blend the potatoes until they are smooth (they will be a little sticky).
Step 7: Transfer the meat and vegetable mixture to a 9″ x 13″ casserole dish, and spread into an even layer. Then top the meat layer with the mashed potatoes and spread into an even layer.
Step 8: Place the casserole dish in the oven and bake uncovered for 20 minutes, until the edges of the potatoes are golden brown and the filling is bubbling. Let it cool for a few minutes, then serve and enjoy!
Top Tips:
- Be sure to blend or mash the potatoes well so there are no lumps remaining.
- This dairy-free shepherd's pie is delicious served on its own but you can also pair it with other side dishes like kale and apple slaw, healthy asian coleslaw, roasted vegetables, or chopped vegetables.
- Storage: store any leftovers in the fridge in an airtight container for up to 5 days. This dairy-free shepherd's pie also freezes well for up to 3 months.
Dairy-free shepherd's pie FAQs:
This depends on which definition or version of the paleo diet that you follow. When the paleo diet was first created potatoes were not allowed, but since the Whole30 diet started allowing potatoes many paleo authors have also started to allow potatoes as well. My number one rule is to do what works best for you and listen to your body. If you don’t tolerate white potatoes, please don’t eat them. You could easily use sweet potatoes (which are paleo) for this recipe instead.
Instead of flour you can use almond flour, cashew flour or almond meal to make shepherd’s pie.
The difference is the type of meat used. Shepherd's pie is classically made with ground lamb while cottage pie uses ground beef. So technically this recipe is a dairy-free cottage pie recipe.
Other dairy-free recipes you will love:
Recipe
Dairy-Free Shepherd's Pie
Equipment
- baking dish
Ingredients
Meat Filling Ingredients
- 2 tablespoon coconut oil
- 1.5 cups chopped white or yellow onion
- 1.5 lbs ground beef
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 3 tablespoon coconut aminos
- 3 tablespoon tomato paste
- 3 tablespoon almond flour
- 1 1/2 cups chopped carrots
- 1 1/2 cups frozen peas
- 3/4 cup vegetable broth (or use beef broth, chicken broth or bone broth)
Mashed Potatoes Ingredients
- 3 lbs russet potatoes, peeled and cut into quarters (approximately 8 potatoes)
- 3/4 cup full fat coconut milk
- 3/4 cup melted coconut oil
- 1/3 cup nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
Meat filling instructions:
- Place a large pan on the stove on medium heat and add the coconut oil and chopped onion. Cook until the onion is translucent.
- Add the ground beef and spices to the pan and cook until the meat is browned, stirring frequently to break the meat apart.
- Add the coconut aminos, tomato paste and almond flour and stir well to combine.
- Add the carrots, peas and broth, stirring well to combine. Place the lid on the pan and simmer for ~5 minutes, until the peas and carrots are cooked and it has the consistency you desire.
- Preheat the oven to 400F and start making the potatoes.
Mashed Potato Instructions
- Fill a large pot with water and bring it to a boil. Add the potatoes and boil for ~15 minutes, until the potatoes are tender. Then drain the water.
- Add the remaining ingredients, and using your immersion blender blend the potatoes until they are smooth (they will be a little sticky).
FInal Assembly
- Transfer the meat mixture to a 9" x 13" casserole dish, and spread into an even layer. Then top the meat layer with the mashed potatoes and spread into an even layer.
- Place the dish in the oven and bake uncovered for 20 minutes, until the edges of the potatoes are golden and the filling is bubbling.
Notes
- Instead of coconut milk you can use another dairy-free milk such as unsweetened cashew milk or almond milk.
- You can use any type of broth for this recipe (vegetable, chicken, beef or bone broth).
- This recipe makes great leftovers and can be stored in the fridge for up to 5 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Charla
Super delicious!!! My partners favourite meal is Shepherds Pie and he strongly approves! I will definitely be making this again!
Erin Carter
Oh yay!!!! Thanks Charla!
Sarah
Delicious, my kids who typically dislike almost everything I make, had seconds and loved it! Thanks for the great recipe, will definitely make this one again.
Erin Carter
Oh my goodness Sarah this makes me so happy to read! Thanks for your support!