GLUTEN-FREE DAIRY-FREE SHEPHERD'S PIE

Dairy-Free Shepherd's Pie - Olivia Adriance

5 from 2 votes

GLUTEN-FREE DAIRY-FREE SHEPHERD'S PIE

Classic cozy gluten-free and dairy-free Shepherd’s Pie is a rewarding dinner for a cold winter’s evening or holiday gathering.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Course

Cuisine: American

Keyword: Gluten-free holiday recipes, Gluten-free Shepherd's Pie, Holiday recipes, Shepherd's Pie, Thanksgiving recipes

Servings:

Author: Olivia Adriance

Ingredients

Mashed Potatoes:

3 pounds Yukon Gold or butter potatoes, peeled and largely diced
4 ounces dairy-free sour cream
½ cup unsweetened almond milk
½ cup dairy-free butter (or regular)

Beef Mixture:

Avocado oil or spray
2 ½ - 3 pounds ground beef
1 onion, small diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
(1) 12-ounce bag frozen mixed veggies, thawed
1 ½ cups low sodium beef bone broth
2 tablespoons tomato paste
2 tablespoons tamari
2 tablespoons Worcestershire sauce
2 tablespoons arrowroot starch + 2 tablespoons water to create a slurry
Salt and pepper, to season

Instructions

Make the Potatoes:

Add the potatoes to a large stock pot and cover with 1 to 2 inches of water. Bring to a boil and adjust the heat to allow the potatoes to cook at a slow boil. Boil for 15 to 18 minutes, until fork tender.
Drain, then set the potatoes back on the burner (lid removed) to release a bit of moisture.
Add the sour cream to the potatoes and begin mashing, either with a potato masher or hand mixer.
Once the potatoes are nearly mashed, add the almond milk and dairy-free butter. Continue mashing until smooth, then set aside until assembly time.

Make the Beef and Veggies:

Preheat the oven to 400°F and line a sheet pan with parchment paper.
Prepare a 9x13 baking pan or casserole dish by lightly coating it with avocado oil spray.
Add the ground beef to a large stock pot and heat to medium.
Cook until there is just a bit of pink left; remove rendered beef fat using tongs and clean paper towels. Be sure to leave a bit of the fat as that’s where most of the flavor is at!
Add the onions and drizzle with a bit more avocado oil. Stir to incorporate into the ground beef. Cook for 5 to 7 more minutes until the meat and onions have browned. Add the garlic. Stir occasionally.
Add the frozen mixed veggies, bone broth, tamari, tomato paste, Worcestershire sauce, and thyme, stirring to combine. Cook for 3 to 4 minutes.
In a small measuring cup, create a slurry by whisking together the arrowroot starch and water. Add the slurry to the beef mixture and cook for 2 to 3 more minutes until thick and glossy.

Assemble:

Ladle the beef mixture into the prepared 9x13 baking pan.
Using a spoon or spatula, scoop mashed potatoes onto the beef mixture, spreading evenly with the back of the ladle or spatula.
Set the baking dish on the prepared sheet pan.
Bake for 35 to 45 minutes until the sauce is somewhat bubbling up the sides of the pan and the potatoes turn golden brown.
Remove from the oven and let rest for 15 to 20 before serving. ENJOY!

Notes

I haven’t tried making this ahead of time, but I’d suggest making the ground beef and veggie mixture and storing them in the fridge for a day or two. The mashed potatoes would be best made the day you’re ready to eat.

Nutrition