Dairy Free Shepherd’s Pie

5 from 3 votes

Dairy Free Shepherd’s Pie

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.

Prep Time6 15

Cook Time45

Course: Main Course

Cuisine: American

Diet: Low Lactose

Servings:

Author: Bailey

Ingredients

Crock Pot Chuck Roast

1½-2 lbs chuck roast *see notes for alternatives
2 tbsp flour
½ tsp salt & pepper
1 tbsp olive oil
5 garlic cloves, minced
2 cup beef broth
⅓ cup chopped yellow onion
⅓ cup chopped carrots 2-3 carrots
1 tbsp Worcestershire

Shepard's Pie

2 tbsp olive oil
1-2 lb chuck roast *or meat of choice
1 tsp oregano
2 tsp dried thyme
½ tsp salt
¼ tsp ground pepper
1½ tbsp Worcestershire sauce
3 minced garlic cloves
2 tbsp all purpose flour
2 tbsp tomato paste
1 cup beef broth use the chuck roast broth if you can
⅓ cup frozen peas
⅓ cup frozen corn kernels

Mashed potato Topping

2 lb russet potatoes, skinned and cut into 1 inch cubes about 3 large russets
8 tbsp plant based butter or ghee
⅓ cup unsweetened almond milk
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
¼ cup mayo

Instructions

Chuck Roast

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 flour, salt and pepper. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker. *the flour helps to thicken the beef broth for the recipe.
Add 5 garlic cloves, minced (1 ½ Tbsp) 1 ¼ cups cup beef broth 2 ½ tsp Worcestershire sauce. Add in the onions and carrots, You will use these in the pie filling. Cover the slow cooker and cook on high for 6 hours. Shred the chuck roast and place back in crockpot until ready to use. Use the broth and veggies from the roast for the beef broth needed in the Shepard's pie!

Shepherd's Pie

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, seasonings and garlic. Stir well to combine. Cook for 2 minutes.
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.
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.
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 Potato Topping

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.

Notes

*if you'd like to cut time down on this recipe you can substitute ground meat (turkey, beef or chicken)or use stew meat in place of the slow cooker chuck roast. Cook stew meat for about 5 minutes in a skillet, brown all sides. Brown other ground meats in the skillet prior to adding in as well.

Nutrition