Dairy Free Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This is classic comfort food built the right way: a deep, savory beef filling simmered with garlic-infused oil, sweet carrots, celery, and scallion greens, then layered under a thick blanket of mashed potatoes. Tamari and tomato paste give the gravy a rich, almost umami backbone, while fresh thyme and rosemary keep it bright instead of heavy. The whole thing gets baked until the potato topping turns golden and craggy at the peaks and the filling bubbles up at the edges — that contrast of creamy top and hearty, saucy filling is what makes cottage pie so satisfying in the first place. It's a genuinely great option for a dairy free table, easy to portion out for leftovers, and the kind of dish that tastes even better the next day. Finish it with a scatter of fresh parsley for a little color and freshness against all that savory richness.

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
4 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup milk
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.
salt and pepper, to taste

For the filling

2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
2 medium carrots, peeled and diced
2 stalks celery, diced
1.5 lbs ground beef (85% lean)
2 tbsp gluten free flour
2 tbsp tomato paste
1 tbsp tamari
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 ½ cups beef broth
1 tsp paprika
salt and pepper, to taste

For serving

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

Instructions

1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large pot, cover with cold salted water, 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. Drain well.
2
Return the drained potatoes to the pot and set over low heat for 1 minute, shaking the pot, until any surface moisture has evaporated. Remove from heat. Add the butter and milk, then mash until smooth and creamy with no lumps. Season generously with salt and pepper. Set aside.

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