This dairy free shepherd's pie or dairy free cottage pie is a cozy comfort food, made from meat and vegetables topped with a layer of creamy mashed potatoes.
Traditional Irish shepherd's pie would is made with ground mutton. And when it's made with ground beef instead, it's called cottage pie.
Either way you make it, it's a delicious and wonderfully hearty casserole that is perfect for the cold winter months!
Since making this dairy free shepherd's pie for the first time, I haven't gone a single winter without making it!
Though technically I'm make dairy free cottage pie... but I always call it shepherds pie you know?
It's all semantics really.
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History of Shepherds Pie
It originated in the United Kingdom, however it is up for debate if it comes from England or Ireland.
Given Ireland's great love for potatoes, I think it's a safe bet to call it an Irish food. In fact, in Irish this dish is called pióg an aoire.
There are a number of variations to this meat pie, but the defining ingredients are ground red meat cooked in a sauce with onions.
Sometimes other vegetables, such as peas, celery, or carrots are added.
Meat pies have been made since ancient times until today. Since the Ancient Greeks, meat pies were topped with a type of pastry like chicken pot pie.
However, topping meat pies became popular with the British peasants when potatoes were brought over from the New World.
This is because it was a cheap edible crop affordable for the poor.
Due to this, the pie was originally called "cottage pie", implying that it was a peasant food. The name "shepherd's pie" only started being used over 60 years after the term "cottage pie" was coined.
To begin with, shepherd's pie and cottage pie were used interchangeably.
However, in the 1900's, the term shepherd's pie became used only if the pie was filled with ground lamb, and cottage pie if it was filled with ground beef.
Which Type Of Oil should i use?
I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.
I use neutral oils like canola oil, safflower oil, and vegetable oil.
You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.
If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.
Is It Better to Use Canola Oil or Olive Oil?
Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.
Olive oil, on the other hand, is generally considered a healthier choice.
So, really, it's whatever you prefer.
Why use Mayonnaise?
Mayonnaise is a great dairy free way to make creamy mashed potatoes. You can skip it if you'd like, or make mashed potatoes your favorite way.
Why use Soy Sauce?
I am usually a strong advocate for authentic recipes.
I'm not sure how long Worcestershire sauce has been an ingredient in shepherd's pie. I suspect it's been a more recent addition for extra umami (savory flavor), however it is native to England.
Soy sauce, on the other hand, originated in China and is used in Asian cuisine.
So, needless to say, it doesn't belong in a British recipe.
The reason I use it is because Worcestershire sauce is a fish sauce and cannot be added to meat in kosher cooking.
Therefore, since they have very similar flavors, I use soy sauce. Vegan Worcestershire sauce is fine too.
Why use a sauté pan?
You can technically use a sauce pot or a frying pan. However, I find sauté pans the best because they are sort of a combination between the two.
They are wide and short like a frying pan, which lets the liquids evaporate relatively quickly.
However, unlike a frying pans, it has high straight edges similar to a pot, making for easier mixing.
Can I refreeze extra defrosted meat?
Sure! If you find that you've defrosted more ground beef, mutton, or lamb than you need, you can refreeze it with no problem.
how to store
Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.
how to freeze
Freeze leftovers within 3-4 days. Place in an airtight container or resealable freezer bag.
Freeze for up to 6 months. After that, it is still safe to eat but the quality begins to degrade.
Other Dairy Free Dinner Recipes You May Like
Dairy Free Shepherd's Pie
This dairy free shepherd’s pie or dairy free cottage pie is a cozy comfort food, made from meat and vegetables topped with a layer of creamy mashed potatoes.
Ingredients
- 1 tablespoon oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- 1 pound minced lamb or ground beef (500 grams)
- 2 tablespoon tomato paste
- Large splash soy sauce or vegan Worcestershire sauce*
- 1 cup beef stock or chicken broth (250 milliliters)
- 2 pounds potato, cut into chunks (900 grams)
- 3 tablespoons mayonnaise
Instructions
- Heat oil in a sauté pan. Add onion and carrots until tender.
- Turn up the heat and crumble in ground lamb or beef. Brown and remove any excess fat.
- Add tomato paste and splash of soy sauce (or Worcestershire sauce) and fry for a few minutes.
- Pour in beef stock or chicken broth, bring to a simmer, and let cook until about half the liquid has evaporated.
- Boil the potatoes for 10-15 minutes until tender. Drain, then mash and mix with mayonnaise.
- Preheat the oven to 320°F or 160°C.
- Put the mince into an oven safe dish. Top with the mash and ruffle with a fork.
- Bake for 20-25 mins until the mince is bubbling through at the edges.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 447Total Fat: 21gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 71mgSodium: 552mgCarbohydrates: 38gFiber: 5gSugar: 5gProtein: 26g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
The notes on the recipe say about Worcestershire:
"However, it contains fish and kosher food cannot mix fish and meat." However, that is not true. Fish is parve and can be mixed with dairy or meat. It is dairy and meat that cannot be mixed. Otherwise, the recipe looks good, and I will try it.
That is a great question and I'm glad you brought that up since someone who doesn't really understand the restrictions of kosher can easily be confused by this! While fish is parve, it in fact, cannot be mixed with both meat and dairy.
According to Ashkenazic tradition, fish cannot be mixed with meat and shouldn't even be eaten together on the same plate. In fact, observant Jews will either change or wash their eating utensils in between fish and meat so the two don't mix. As far as fish and dairy go, many Sfardim won't eat them together either.
This halacha does not come from the Torah but rather the Gamara, which is why it is primarily known by observant Jews.