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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. Â It was a really cool experience but when I looked at the menu everything seemed foreign (probably because it was!?). Â
After searching through the whole menu, I finally stumbled upon something that seemed pretty safe. Â As you can probably tell, I used to be a very picky eater. Â I was afraid to try anything new, but this meal had mashed potatoes and meat so it seemed like a safe bet.Â
When the food got to the table, I was very excited to give it a try. Â Mashed potatoes have always been one of my favorite foods and this whole meal was covered in them. Â After taking a few bites, I realized I had just found my new favorite meal! Â
The mashed potatoes were so creamy and the meat and filling were seasoned perfectly. Â This was also back when I didn’t really do much cooking so making shepherds pie seemed out of the question at the time. Â So I just had to enjoy it at a restaurant when I could find it on the menu.Â
So fast forward about six years to me finding out I’m allergic to a ton of food. Â I was at a loss trying to figure out what to feed my family. Â 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. Â Then I remembered how much I love shepherds pie and it’s basically meat, potatoes, and vegetables. Â
I had also recently come up with a mushroom gravy that resembled cream of mushroom soup. Â 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.Â Â
I was so happy with how this shepherds pie recipe turned out. Â It’s creamy, hearty, and the best kind of comfort food. Â 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! Â
Do you all have any recipes that you have changed up a bit from the traditional version? Â I would love to hear about it! Â I hope you all enjoy this take on shepherds pie as much as my family does!ÂPrint
For the Mushroom Gravy:
1 tbsp olive oil
1/2 cup chopped mushrooms
3 tbsp vegan 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 vegan 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 350Â°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!
White Bean Soup
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