I’ve been trying for years to make a dairy free shepherds pie that we all enjoyed, but it never happened.
Recipe searches supplied lots of recipes, but many of them required the use of soy milk and things like that. I can’t stand a soy milk taste in what I cook, so I quit looking and started experimenting.
After much trial and error, I’m delighted to be able to share this dish with you!
It’s amazing! The potatoes are perfect, the filling is divine. It’s a very simple dish, but delicious and hearty. I pray you enjoy it!
A Quick Note…
Be sure to read through the entire recipe before you begin as it moves quickly. It’s very helpful to have everything ready to go before you start cooking so you don’t have to scramble for ingredients while you should be stirring something else.
You can make this gluten free as well if you use a gluten free broth and cornstarch in place of the flour!
Dairy Free Beef Pie
Yield: 6-8 Servings
Preparation Time: 20 Minutes
Cooking Time: 45 minutes
- 2 lbs Ground Beef
- 1 Onion, Chopped
- 8 oz Button Mushrooms, Sliced
- 2 Cloves Garlic, Minced
- Salt to taste
- Pepper to taste
- 1 Can Green Beans
- 1 Can Beef Broth (plus water to make 2 cups)
- 4 Tablespoons Butter
- 4 Tablespoons Flour or Cornstarch
- 2 lbs Russet Potatoes Peeled and Diced
- 1 Stick Best Life Baking Sticks or other dairy free margarine
- Garlic Powder
- Preheat oven to 375F.
- Put potatoes in a large pot, cover with water, and set to boil for about 10 minutes, or until fork tender.
- Saute beef, onions, mushrooms and garlic together in large skillet over medium high heat until beef is no longer pink and veggies are tender.
- Drain beef and remove it to a large bowl.
- Mix green beans into the meat mixture.
- In the same skillet melt the 4 tablespoons of butter and add the flour/cornstarch.
- Whisk it around until you have a smooth bubbly paste.
- Remove the skillet from heat but don’t turn the heat off.
- Slowly whisk in the beef broth and water.
- Place back on heat and bring to boil, stirring constantly.
- Once it boils let it boil for 1 minute while stirring constantly.
- Remove the gravy from heat and add in whatever spices you fancy. I usually add in a bit of garlic powder, salt, pepper, and onion powder.
- Drain the potatoes after they’re fork tender and add in the stick of butter, salt to taste, pepper to taste, and a bit of garlic powder.
- Mash them well.
- Spread the meat/green bean mixture equally into 2 round cake pans.
- Pour gravy equally over each portion of meat.
- Spread half of the mashed potatoes over each pan.
- Bake for about 30 minutes. I cranked the boiler up for the last few minutes to get some pretty color on my potatoes.
- Let cool for about 10 minutes or so before you serve it and be sure to scrape up plenty of good gravy for everyone when you do 🙂
I’ve linked this recipe over at Tasty Tuesdays!