Dairy Free Shepherd's Pie with Cauliflower Mash
Shepherd's pie is the kind of deeply satisfying comfort food that feels like it was made for cold nights and hungry families, and this version delivers every bit of that warmth without a drop of dairy in sight. The secret to the creamy topping is cauliflower mashed with coconut oil until it's smooth and luscious — no butter, no cream, no compromise on texture. Underneath, a rich filling of ground lamb, carrots, celery, mushrooms, and fragrant herbs like thyme and rosemary simmers in a bone broth sauce thickened with arrowroot starch, so you get that glossy, hearty gravy without any flour or dairy-based thickeners. Coconut aminos and a splash of apple cider vinegar add a subtle depth that makes the filling taste like it's been going all day. The whole thing goes into a hot oven until the mash turns golden at the peaks and the filling bubbles up at the edges — that visual alone is enough to get everyone to the table fast. It's a genuinely crowd-pleasing dish that happens to work beautifully for anyone avoiding dairy, without ever feeling like something is missing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower mash
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp coconut oil, divided
- ½ tsp salt, plus more to taste
For the filling
- 1 ½ lb ground lamb
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup mushrooms, finely chopped
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tbsp arrowroot starch
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until completely tender and easily pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot.
- 2
Add 2 tbsp of the coconut oil and 1/2 tsp salt to the drained cauliflower. Mash with a potato masher or beat with a hand mixer until smooth and creamy, with no large lumps remaining. Taste and adjust salt. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!