Dairy Free Cottage Pie with Mashed Potato

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Dairy Free Cottage Pie with Mashed Potato

This is deeply savory comfort food, built on a rich beef and root vegetable filling simmered with thyme, rosemary, and a splash of apple cider vinegar for brightness. Carrots and parsnips melt into the gravy alongside the beef, thickened until it clings to the spoon in that classic, hearty way. The mashed potato topping goes on in swoops and peaks, then bakes until the ridges turn deep golden and the edges bubble up around the dish. It's the kind of one-pan bake that reheats beautifully and tastes even better the next day. Finished with a scatter of fresh parsley, this cottage pie is a comforting, satisfying option for a dairy free dinner table.

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Ingredients

4 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk, warmed
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp salt, plus more to taste

For the filling

1.5 lbs ground beef (80/20)
2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 medium parsnips, peeled and finely diced
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp salt

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
2
Drain the potatoes thoroughly and return them to the pot. Add the butter and warmed milk, then mash until smooth and no lumps remain. Season with 1 tsp salt, taste, and adjust. Set aside.

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