Dairy Free Traditional Lamb Shepherd's Pie

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 5 min

Dairy Free Traditional Lamb Shepherd's Pie

This hearty pie layers a rich, slow-simmered lamb filling under a blanket of fluffy mashed potatoes, and it comes together like the cold-weather classic it's meant to be. The lamb gets deeply savory from red wine, beef broth, tomato paste, and a good hit of fresh thyme and rosemary, simmered down until the sauce clings to every bite. Sweet peas and finely diced carrots, celery, and onion round out the filling with color and texture, while a quick flour-thickened sauce keeps everything cohesive under the topping. That potato layer is whipped until smooth and pillowy, then dragged into furrows so the peaks turn deep golden and slightly crisp in the oven. Bubbling at the edges and creamy on top, it's the kind of dish you let rest a few minutes before digging in, and it's an easy, satisfying pick for a dairy free dinner rotation.

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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
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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

2 tbsp olive oil
1 large yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 ½ lbs ground lamb
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 cup dry red wine
1 cup low-sodium beef broth
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup frozen peas
1 tbsp all-purpose flour
salt and pepper, to taste

Instructions

1
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. Drain thoroughly.
2
Return the drained potatoes to the pot and mash with the butter until no lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is smooth and holds its shape when spooned. Set aside.

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