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This Shepherds Pie is creamy, hearty, and the best kind of comfort food. Really the best part about it is that it's an allergy friendly delicious meal that I can feel good about feeding to my family! #glutenfree #dairyfree #dinner #recipes #comfortfood

Creamy Shepherds Pie – Gluten Free & Dairy Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 45 min
  • Cook Time: 15 min
  • Total Time: 1 hr
  • Yield: 6 servings 1x



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

Other Ingredients:

  • 1/2 tbsp olive oil
  • 1/2 cup red or white onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 12 lbs of ground beef
  • 3 cloves garlic, minced


  1. 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.
  2. 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).
  3. Remove the vegetables from the pan and set to the side.
  4. Add the ground beef to the skillet and cook until no pink remains. 
  5. 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.
  6. 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.
  7. Add the flour and whisk until a paste is formed.  Add the milk and whisk well to combine.
  8. Add the paprika, salt, and pepper and simmer for about 10 minutes or until the gravy thickens.
  9. Preheat oven to 350°F.
  10. Add minced garlic and vegetables to the beef and saute for an additional minute.
  11. Pour the mushroom gravy into the pan with the beef and vegetables.  Mix until combined.
  12. Once cooked, drain and mash the potatoes. Stir in the butter, vegetable broth, garlic powder, salt, and pepper until potatoes are smooth and creamy.
  13. Pour the creamy beef mixture into a 9 x 13 casserole dish.  Top with mashed potatoes and spread evenly over the beef mixture.
  14. Bake for 15 minutes or until everything is heated through.