Shepherd’s Pie

This shepherd’s pie takes everything you love about the traditional classic and makes it accessible for guests with food allergies. The savory filling, tender vegetables, and fluffy mashed potato topping come together in one comforting dish that’s hearty, wholesome, and perfect for sharing.

Serves: 6 | Time: 1 hour 15 minutes

Ingredients

Topping

• 1 – 1 1/2 lbs russet potatoes, peeled and cut into 1-inch cubes

• 1/2 cup coconut milk

• 1/2 cup butter

• 1 Tbsp nutritional yeast

• 1/2 tsp garlic powder

• Salt and pepper, to taste

Filling

• 2 Tbsp olive oil

• 1/2 yellow onion, minced

• 3 cloves (1 Tbsp) garlic, minced

• 1 lb ground beef

• 1 Tbsp dried parsley

• 1 Tbsp dried rosemary

• 1 Tbsp dried thyme

• Salt and pepper, to taste

• 1 cup beef broth

• 1/4 cup tomato paste

• 2 Tbsp corn starch

• 1 Tbsp soy sauce

• 1 Tbsp balsamic vinegar

• 1 tsp sugar

• 1 cup frozen peas and carrots

Instructions

1. Make the topping.

   1. Prep potatoes to specifications above.

   2. In a 4 quart saucepan, boil enough water to fully submerge the potatoes.

   3. Carefully add the potatoes. Boil for 15 minutes, or until soft enough to easily pierce with a fork.

   4. In a heat safe or stand mixer bowl, add coconut milk, butter, nutritional yeast, garlic powder, salt, and pepper.

   5. When cooked, add potatoes.

   6. Using a hand mixer or stand mixer with paddle attachment [1], mash potatoes on medium speed, about 5 minutes or until smooth.

   7. Set aside.

2. Heat oven to 350°.

3. Make the filling.

   1. Add olive oil to a large pan and heat on medium.

   2. Add onion and garlic. Sauté until fragrant, about 3 minutes.

   3. Add beef, parsley, rosemary, thyme, salt, and pepper. Stir regularly until the beef is browned, about 5 minutes.

   4. Add beef broth, tomato paste, corn starch, soy sauce, balsamic vinegar, and sugar. Mix well and cook until sauce begins to thicken, about another 5 minutes.

   5. Add peas and carrots. Mix well.

4. Assemble casserole.

   1. Pour filling into an 8x8 pan. Spread into an even layer.

   2. Spoon topping in dollops over the filling spacing around the pan. Spread into an even layer.

5. Bake for 30 minutes.

6. Serve over rice and enjoy!

Allergen Alterations

Milk-free: Use vegan butter, such as Violife Plant Butter Unsalted.

Wheat-free: Use tamari or gluten free soy sauce.

Soy-free: Use coconut aminos instead of soy sauce.

Notes

[1] For an even creamier texture, switch to whisk attachment after large chunks are smoothed out with the paddle attachment.