Potatoes: For making mashed potatoes, it’s best to use starchier potatoes such as Russet potatoes or Idaho potatoes to get the creamiest effect.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk (or heavy cream if you prefer).

Parmesan: I used dairy-free parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular parmesan cheese instead. You may also leave it out completely if you’re not keen on the taste of cheese.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You can also use coconut oil  if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use regular butter or ghee instead.

Ground Meat: You may either use ground beef or ground lamb for this gluten-free shepherd’s pie filling.

Frozen Vegetables: I used frozen carrots, peas and corn for a colorful mixture. Alternatively, you can also use fresh vegetables if you prefer.

Gluten-Free All-Purpose Flour: I used a gluten-free all-purpose flour to thicken the gravy for the filling and to keep the recipe gluten-free. You may also use corn starch for thickening if you prefer. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Beef Broth: The beef broth adds a beautiful flavor to the shepherd’s pie filling. You may either make your own homemade beef broth or use storebought beef broth (either will work).

Oil: I like using sunflower oil because I always have a bottle of it on hand. You may also use another type of cooking oil (such as canola oil, olive oil, avocado oil etc).

Onion: I used a yellow onion, but feel free to use a white onion or red onion instead.

Garlic: Fresh garlic adds a lovely flavor to the shepherd’s pie filling, so I highly recommend adding it. If you don’t have fresh garlic, you can use 1 teaspoon of dried minced garlic.

Tomato Paste: The sweetness from the tomato paste balances out the savory flavors from the meat and other ingredients, making a nice contrast.

Worcestershire Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free Worcestershire sauce.

Black Pepper: A sprinkle of ground black pepper adds a little bit of heat, but feel free to leave it out if you don’t enjoy pepper.

Fresh Herbs: You may use any type of fresh green herbs (my favorite options are chopped chives, green onions or parsley.)

Storing/Freezing: To store, cover the shepherd’s pie with plastic wrap or place it in an airtight container and store in the refrigerator for up to 4 days. Reheat in the pie in the oven or microwave until warm before serving. To freeze, place the shepherd’s pie in a freezer-safe container and freezer for up to 2 months. Let the frozen shepherd’s pie thaw completely overnight in the refrigerator before reheating and serving.