| Servings | Prep Time | Cook Time |
| 2dishes | 30minutes | 1hour |
| Servings | Prep Time |
| 2dishes | 30minutes |
| Cook Time |
| 1hour |
Ingredients
- 8 large potatoes peeled and quartered
- 2 sweet potatoes peeled and quartered (optional)
- 1 kilogram ground beef
- 1 tablespoon olive oil (divided)
- 1 large onion (chopped into small peices)
- 2 cloves garlic (minced)
- 4 carrots (peeled and cut into small cubes, the size of a pea)
- 1 cup green or yellow beans (cut into small cubes, the size of a pea)
- 1 cup peas (fresh or frozen)
- 1 can lentils drained (or 3/4 cup dried lentils, cooked and drained)
- 2 bay leaf
- 2 cans cream style corn
- salt and pepper (to taste)
- 1⁄2 cup tamari (gf soy sauce or water or beef broth)
- 4 tablespoons vegan butter
- 1⁄4 cup dairy free milk alternative
Servings: dishes
Units:
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Ingredients
Servings: dishes
Units:
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Instructions
- Place the peeled and quartered potatoes and sweet potatoes (if using) in a large sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
- While the potatoes are cooking, heat 1/2 tablespoon of olive oil in a large sauté pan on medium heat. Cook ground beef until no longer pink. Remove cooked beef from pan into a strainer or colander to drain fat.
- In same saute pan, heat remaining olive oil on medium heat. Add the chopped onions and carrots and cook until tender, about 5 minutes. Add the peas, green beans, lentils and garlic towards the end of the cooking of the onions, as they take very little cooking time.
- Add the beef, bay leaf and soy sauce (or water or broth) to the vegetable pan and stir together. Add salt and pepper to taste. Continue to cook for another 2 to 5 minutes.
- When the potatoes are done cooking (a fork can easily pierce), drain water from the pot or remove potatoes and place them in a bowl. Add 4 Tbsp of vegan butter and 1/4 cup of dairy-free milk alternative to the potatoes. Mash with a fork or potato masher, and season with salt and pepper to taste.
- Preheat oven to 375°F.
- Prepare a work area to assemble the Sheppard's Pie by placing two large baking dishes (8x13 casserole) side by side on your counter.
- Divide the beef and vegetable filling evenly between the two baking dishes. Spread the beef in an even layer.
- Pour one can of cream style corn evenly over the beef and vegetable filling. Repeat for second dish - each pie gets one can of creamed corn.
- Spread half of the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
- Place in a 375°F oven, cover with foil and bake until bubbling, about 30 minutes. Remove foil and continue to bake uncovered for another 20 to 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
- Allow to sit for 5-10 minutes before serving.
Recipe Notes
Read the HypeFoodie Cooking Tips article, Homemade Dairy-free Sheppard's Pie for more details and pictures
This recipe makes two Sheppard's Pies; one for eating and the other for the freezer. I purchase disposable aluminum baking dishes that work wonderfully for the dish that will be frozen. When I'm ready to cook the frozen Sheppard's Pie, I place it into the oven directly from the freezer - no need to defrost.
