Dairy Free Easy Shepherd's Pie

Total time1 hr 20 min

Prep time20 min

Cook time55 min

This is the ultimate cold-weather comfort food: a deeply savory lamb filling simmered with onions, carrots, garlic, and fresh thyme and rosemary, thickened into a rich gravy with tomato paste and a splash of Worcestershire, then finished with sweet peas. It all gets crowned with a layer of fluffy mashed potatoes, dragged into ridges that turn golden and crisp under the broiler's heat. Every bite delivers that contrast of crackly potato crust against the hearty, slow-simmered filling underneath. Ground lamb gives the base real depth, while the chicken broth and browned bits scraped from the pan build a gravy that clings to every forkful. It bakes up bubbling at the edges with a beautifully browned top, then just needs a short rest before serving. This one's a comforting, fuss-free dinner that fits neatly into a dairy free rotation.

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 1-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
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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.
½ tsp salt
¼ tsp black pepper

For the filling

1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 ½ lbs ground lamb
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup low-sodium chicken broth
1 tbsp all-purpose flour
1 cup frozen peas
½ tsp salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by 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 15 minutes. Drain well.
2
Return the drained potatoes to the pot and mash with the butter until no large lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Set aside.

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