Better Than the Freezer Aisle: Copycat Amy's Gluten Free Dairy Free Shepherd's Pie
Better Than the Freezer Aisle: Copycat Amy's Gluten Free Dairy Free Shepherd's Pie
Eating Gluten Free and/or Dairy Free from your grocer's freezer aisle can be a daunting task. In under an hour, you can bake your own Mini Shepherd's Pies for a fraction of the cost of it's freezer aisle counterpart.
Ingredients
- 2 tablespoons Olive Oil
- 1 pound Stew Beef
- ½ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- ¼ cups grate Carrot
- 3 tablespoons Tomato Paste
- ½ cups Beef Bone Broth/Stock
- 8 ounces Mixed Vegetables, Frozen
- 1 ½ tablespoons Worcestershire Sauce, Gluten Free
- 3 cups peel, cook, and mash Russet Potato
- 3 tablespoons Butter, Dairy Free
- ⅓ cups Almond Milk
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large skillet over medium heat, heat oil.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large skillet over medium heat, heat oil.
- Add beef stew meat to skillet, stirring often to ensure all sides are evenly browned.
- Add onion and garlic, and continue to brown for 5 more minutes
- Add carrots, tomato paste, and beef broth. Cook for 2 more minutes.
- Add frozen vegetables and Worcestershire sauce, stir to combine. Remove from heat.
- In a separate bowl, mix mashed potatoes, dairy free butter, almond milk, salt and pepper, stirring to combine.
- Divide meat mixture evenly between silicone muffin cups, about 2/3 full.
- Divide mashed potatoes evenly over meat mixture, pressing down firmly.
- Bake at 400F for 20 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 mini pies Amount Per Serving
- Calories
- 345
- Total Fat
- 14g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 48mg
- Sodium
- 544mg
- Total Carbohydrates
- 35g
- Fiber
- 3g
- Sugar
- 3g
- Protein
- 22g
- WW Freestyle
- 9
6 Comments
Join the discussionHow is this an Amy’s Shepherd’s Pie “copycat” if it has beef and beef broth? Amy’s products are all vegetarian at the very least.
You are correct. I’m a vegetarian, and love Amy’s! This is our version and we happened to include meat!
Would this work if I made it in a disposable baking pan and froze it? I need to make a meal for new parents who want freezer meals to reheat. If I did a whole batch, would it reheat well in the oven?
Of course! The freezing containers are our best recommendations but you can freeze how you like. Personally, I do a lot of freezing in glass. If you have more questions, feel free to pop into chat in the bottom right-hand corner!
Amy’s is vegetarian and has a unique flavour I was hoping to find the secret ingredients to instead you post a basic shepherds pie recipe – very disappointing!! You need to change the title and remove the photo!
Thank you for posting this. It is very helpful. So sorry to see people bashing your effort in the comments. Seems to me vegetarian dish would be a pretty obvious change. I guess some people aren’t bright enough to make it vegetarian on their own. Take out the meat, use vegetable broth. I thought this was common sense, but I guess some folks must read and obey. No room for using our brains these days…