No-Milk Shepherd’s Pie

This is a great Shepherd’s Pie recipe that can be made without milk! You make the mashed potatoes with butter, and you can even add in a bit of chicken broth to thin it out.


  • 2 pounds potatoes (3 large ones), peeled and quartered
  • 8 T (1 stick) unsalted butter
  • 1 onion, chopped (About 1.5 cups)
  • 2 cups mixed vegetables (I used a mixture of corn, peas, and carrots)
  • 1 1/2 pounds ground round beef
  • 1/2 cup beef broth
  • 1 tsp Worcestershire sauce
  • Salt, pepper


  1. Place the potatoes in a large pot and fill with salted water, covering the potatoes by 1 inch. Bring to a boil and then simmer for 20 minutes.
  2. Melt half the butter (4T) in a large saucepan on medium heat and add the onion. Cook 6-10 minutes, until onion pieces are soft and tender.
  3. Add the frozen vegetables and saute for a few more minutes.
  4. Add the beef and cook until it is no longer pink, about 15 minutes. Season the beef with salt and pepper.
  5. Add the Worcestershire sauce and beef broth to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. While the meat is cooking, drain the potatoes and mash them in a bowl with the other half stick of butter (4 T). Season with salt and pepper if you wish. Add chicken broth to thin it out if you want.
  7. Preheat the oven to 400F. Coat a baking pan (8×13 casserole) with cooking spray and transfer the meat/vegetable mixture to the baking pan. Spread out in an even layer. Cover with the mashed potatoes.
  8. Bake at 400F for 30 minutes.

Note: This dish can be easily frozen and reheated!

Since the top layer consists of mashed potatoes, I’ve include what my bottom layer looked like when I scooped it out onto the casserole.





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