It’s time for another recipe adapted from my Mennonite childhood. This is Shepherd’s Pie, easily dairy, egg, and wheat free. I mention Miyoko’s vegan butter because that is the butter-replacement we use and love. It is not sponsored in any way, and if you cannot have nuts or coconut, it won’t be an option for you. Olive oil will work but bear in mind, regardless, that the potatoes will not taste the same as those mashed with dairy butter and milk. If you don’t like how “plain” they taste, try adding some onion powder, about 1/2 – 1 tsp, to the mashed potatoes the next time you make it and see if that helps.
I added the alternate spices in case you are wanting some “warming” flavors. If you like Indian food you should appreciate those spices. Another good option is garam masala; it will be more subtle but still have that “warm” flavor associated with curry. You can use 1 tsp just like with the curry powder.
This is a quick and filling dish. It will freeze easily. Just cover and freeze and remember to thaw completely before baking it. If you pull it out the morning of, it should be thawed enough by dinner time. You may have to bake it slightly longer, perhaps an extra 10-20 minutes if it is still a bit frozen.
- 1 lb ground beef or other ground meat
- 1 onion, diced
- 3 carrots, diced OR 1 (10 or 12 oz.) pkg frozen peas & carrots/mixed veggies/cut green beans
- 1 (8 oz.) can tomato sauce
- 1 tsp tamari sauce (coconut aminos for soy free; tamari is GF)
- 1/2 tsp salt
- 1/4 tsp dry basil
- 1/4 tsp black pepper
- 1/2 tsp. salt
- 1 tsp curry powder
- 1/4 tsp black pepper
- 4 large potatoes, diced, boiled or steamed, and mashed with 1/2 tsp salt
- Optional: mash with 2 tbsp Miyoko's vegan butter, OR 2 tbsp olive oil OR other vegan butter of choice OR omit altogether
- Water or plant milk, as needed
- Brown the ground beef with the onion and carrots (if using) until beef is no longer pink and oinons are translucent.
- Add in the tomato sauce, tamari sauce, and seasonings (and frozen veggies if using instead of carrots). Cook for 3-5 minutes longer, or until warmed through.
- Place meat mixture into an 8x8 casserole dish.
- Top with potatoes and smooth them out.
- Cover and refrigerate until ready to bake for dinner unless baking right away - leave uncovered in that case.
- Preheat oven to 375.
- Bake for 40-50 minutes.
- Enjoy! We sprinkled nutritional yeast on top of ours after serving, which added a bit of cheese-y flavor. If you use vegan cheese shreds, you could sprinkle them on top before baking.