Don’t forget to grab your FREE Top 8 Allergy Free Dinner Recipes E-Cookbook at the bottom of the post!
I first tried shepherds pie about eight years ago when I went to an Irish pub in downtown Kansas City where they had waitresses doing Irish jigs on the tables. It was a really cool experience but when I looked at the menu everything seemed foreign (probably because it was!?).
After searching through the whole menu, I finally stumbled upon something that seemed pretty safe. As you can probably tell, I used to be a very picky eater. I was afraid to try anything new, but this meal had mashed potatoes and meat so it seemed like a safe bet.
When the food got to the table, I was very excited to give it a try. Mashed potatoes have always been one of my favorite foods and this whole meal was covered in them. After taking a few bites, I realized I had just found my new favorite meal!
The mashed potatoes were so creamy and the meat and filling were seasoned perfectly. This was also back when I didn’t really do much cooking so making shepherds pie seemed out of the question at the time. So I just had to enjoy it at a restaurant when I could find it on the menu.
So fast forward about six years to me finding out I’m allergic to a ton of food. I was at a loss trying to figure out what to feed my family. I knew that I could have meat, potatoes, and vegetables without any issues so I started trying to find some meals that I could make allergy friendly. Then I remembered how much I love shepherds pie and it’s basically meat, potatoes, and vegetables.
I had also recently come up with a mushroom gravy that resembled cream of mushroom soup. Traditionally shepherds pie doesn’t have cream of soup, but I thought creamy shepherds pie sounded delicious so I wanted to give it a try.
I was so happy with how this shepherds pie recipe turned out. It’s creamy, hearty, and the best kind of comfort food. Really the best part about the whole recipe is that it’s an allergy friendly delicious meal that I can feel good about feeding to my family!
Do you all have any recipes that you have changed up a bit from the traditional version? I would love to hear about it! I hope you all enjoy this take on shepherds pie as much as my family does!Print
For the Mushroom Gravy:
- 1 tbsp olive oil
- 1/2 cup chopped mushrooms
- 3 tbsp dairy free butter (I use “Earth Balance vegan buttery sticks”)
- 1/4 cup cornstarch or gluten free all-purpose flour
- 1 cup dairy free milk (I use “So Delicious unsweetened Coconut Milk”)
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp pepper
For the Mashed Potatoes:
- 4 large russet potatoes
- 4 tbsp dairy free butter (I use “Earth Balance Vegan Buttery Sticks”)
- 1/2 cup low sodium vegetable broth
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp olive oil
- 1/2 cup red or white onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1–2 lbs of ground beef
- 3 cloves garlic, minced
- Peel the potatoes and chop into 3-4 chunks each (this helps the potatoes to cook faster). In a large saucepan, boil the potatoes for 15-20 minutes or until a fork goes right through the potatoes.
- While the potatoes are cooking, chop the carrots, celery, and onion. Add 1/2 tbsp olive oil to a large pan and saute the vegetables over medium-high heat until they have softened (about 5-8 minutes).
- Remove the vegetables from the pan and set to the side.
- Add the ground beef to the skillet and cook until no pink remains.
- While the potatoes and beef are cooking, prepare the mushroom gravy. Add 1 tbsp of olive oil to a sauce pan and heat over medium-high heat.
- Add the chopped mushrooms to the pan and saute for 3-5 minutes or until the mushrooms are soft. Lower the heat and add the butter, stirring until melted.
- Add the flour and whisk until a paste is formed. Add the milk and whisk well to combine.
- Add the paprika, salt, and pepper and simmer for about 10 minutes or until the gravy thickens.
- Preheat oven to 350°F.
- Add minced garlic and vegetables to the beef and saute for an additional minute.
- Pour the mushroom gravy into the pan with the beef and vegetables. Mix until combined.
- Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
- Pour the creamy beef mixture into a 9 x 13 casserole dish. Top with mashed potatoes and spread evenly over the beef mixture.
- Bake for 15 minutes or until everything is heated through.
LOOKING FOR MORE GLUTEN FREE AND DAIRY FREE DINNER RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!
To download your free printable Top 8 Allergy Free Dinner Recipes E-Cookbook, please fill out the form below.