This dairy free Shepherd’s pie is a winter staple in our home. It’s comforting, filling and insanely good. You will crave this hearty meal on a winter night. To make this recipe quicker and easier, use ground beef, turkey or chicken in place of the chuck roast.

Please note, if making the chuck roast in the crockpot you will need to factor in the crockpot cook time (6-8 hours).

Why Make This Shepherd’s Pie

Shepherd’s pie has been around for decades. It originated in the UK sometime around 1877. It originally was made with lamb, and many recipes use lamb. This dish is nostalgic for me, I grew up eating this dish, my mom always used slow cooker beef like chuck roast. It’s often times a great way to use up leftover roast or lamb.

When I was younger I was always more interested in the mash potato topping. But as my tastebuds have evolved I now value the melt in your mouth chuck roast and the gravy in this dish. It’s a traditional, yet insanely good dish the whole family will love. This dairy free version I make can be a wonderful way to use up leftover veggies in the fridge. Another great meal for leftover veggies is my Slow Cooker Hamburger Soup.

Ingredients Needed To Make Dairy Free Shepherd’s Pie

Prepared/ Cooked Chuck Roast. I always use a high quality chuck roast, I make it the day before (plan 6-8 hours for the chuck roast to cook!). Typically Aspen Ridge Angus Beef is my go-to. Ground Turkey, Beef or ground chicken will also work.

To cut some time down with this recipe use ground meat or stew meat in place of the slow roasted chuck roast.

Flour. To help thicken the gravy and drippings for the interior of the pie.

Beef Broth. to slow cook the chuck roast and to make the gravy with.

Frozen Veggies. Peas & Corn are my go-to.

Carrots. Use fresh or frozen.

Onion.

Garlic.

Worcestershire Sauce. For extra yummy flavor.

Tomato Paste. For flavor in the gravy.

Seasonings. Oregano, salt, pepper, thyme.

Mashed Potatoes. Pre-made or use my quick recipe in the instructions.

Steps To Make Dairy Free Shepherd’s Pie

Step One. Prepare the chuck roast. Otherwise you can use ground meat (turkey, chicken, beef or lamb). To Prepare chuck roast, heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper. Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker. 

Step Two. Add 5 garlic cloves, minced (1 1/2 Tbsp) 1 1/4 cups cup beef broth 2 1/2  tsp Worcestershire sauce. Add chopped carrots and onions. Cover the slow cooker and cook on high for 6 hours. Use the broth and veggies from the roast for the beef broth needed in the Shepard’s pie!

Step Three. Preheat the oven to 400º if mashed potatoes are already made. Add the oil to a large cast iron skillet and place it over medium-high heat for 2 minutes. Add the onions and chopped carrots. Cook 5 minutes, stirring occasionally. If using ground meat, add it now to cook through. Once cooked, add the Worcestershire sauce and garlic. Stir well to combine. Cook for 2 minutes.

Step Four. Sprinkle the flour and add the tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set oven to 400º now if you still need to make the mashed potatoes.

Step Five. Top the meat mixture in the cast iron skillet with the mashed potatoes (if they are pre made make sure they are heated for easy spreading). If the skillet is really full, be sure to place a cookie sheet under the skillet in the oven to avoid overflow of liquid.

Step Six. Bake for 25-35 minutes uncovered. Let it cool for at least 10-15 minutes before cutting and serving to allow the pie to set a bit.

Mashed Potatoes

How I make mashed potatoes, please use any recipe you enjoy but this is mine:

1 ½ – 2 lb. russet potatoes -about 2 -3 large potatoes peeled and cut into 1 inch cubes. 8 tbsp of plant based butter. 1/3 cup of unsweetened almond milk. 1/2 tsp garlic powder, 1/2 tsp salt. Pepper to taste. 1/4 cup mayo.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil then reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes, try not to overcook them.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to help dry them out a bit. Add butter, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add mayo last, stir well to combine. Salt to taste if needed.

Recipe FAQ’s

Other Recipes To Try

• Shakshuka With Feta
• Dairy Free Healthier Chicken Pot Pie
• Healthy Italian Stuffed Peppers

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