Dairy-Free Shepherd's Pie

Ingredients

• 2 pounds Russet potatoes (peeled and diced)
• 1/4 cup dairy-free buttery spread or stick
• 1/4 cup unsweetened dairy-free milk beverage or chicken broth (or as needed)
• 3/4 teaspoon kosher salt (plus additional to taste)
• 2 tablespoons olive oil (divided)
• 3 carrots (diced)
• 1 large onion (diced or minced)
• 1 pound ground beef or lamb
• 1 to 2 tablespoons fresh thyme (minced (can sub 1 teaspoon dried thyme or rosemary))
• 1 teaspoon black pepper
• 1 cup peas
• 1/2 cup corn kernels
• 2 tablespoons all-purpose flour ((can sub gluten-free all-purpose flour))
• 1/2 cup beer or red wine ((can sub more broth or stock))
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup beef or chicken broth or stock
• Salt (as needed)
• 1 egg (beaten (sub 2 tablespoons oil for egg-free))

Instructions

1. 1

   --- Dairy-Free Mashed Potatoes ---

2. 2

   Place the potatoes in a large pot and cover with cold water. Bring the water to a boil. Reduce the heat to medium-low, and simmer until the potato chunks are fork tender, about 5 to 7 minutes.

3. 3

   Drain the potatoes and return them to the pot. Mash them with a potato masher.

4. 4

   Add the butter alternative, milk alternative or broth, and salt, and mash or mix until the ingredients are combined. Taste, and add more salt, as needed.

5. 5

   --- Shepherd's Pie ---

6. 6

   Preheat your oven to 400°F.

7. 7

   Heat 1 tablespoon olive oil over medium heat. Add the carrots and sauté for about 5 minutes, or until they start to become tender. Add the onion, and sauté for 2 minutes. Add the meat and sprinkle on the thyme and pepper. Cook and stir, breaking the meat up, until browned.

8. 8

   Drain the fat and excess liquid from the meat. Add the peas and corn, remaining 1 tablespoon oil, and flour. Stir to distribute the flour and oil, cooking for a minute.

9. 9

   Add the wine or beer, tomato paste, and Worcestershire sauce and stir to combine. Cook for 3 to 5 minutes, until the liquid has reduced and thickened a little.

10. 10

    Slowly pour in the broth or stock, while stirring. Cook until it has reduced to thick gravy, about 5 minutes. Taste, and add salt as needed.

11. 11

    Pour the mixture into a 9x13-inch or similar size casserole dish.

12. 12

    Spoon or pipe the mashed potatoes over top of the meat mixture to evenly cover. Brush with the egg or oil.

13. 13

    Bake the shepherd’s pie for 20 minutes, or until the potato is slightly golden on top.