Dairy-Free Shepherd's Pie
A hearty and comforting classic British dish made dairy-free with plant-based butter and milk in the mashed potato topping. This Shepherd's Pie is perfect for a cozy family dinner.
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Ingredients
- about 450 g Ground Lamb
- 1 medium Onion
- 2 medium Carrots
- 2 stalks Celery
- 2 cloves Garlic
- 2 tbsp Tomato Paste
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 tsp Salt
- 1/2 tsp Black Pepper
- about 910 g Potatoes
- 1/4 cup Plant-Based Butter
- 1/2 cup Unsweetened Almond Milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large skillet, brown the ground lamb over medium-high heat. Drain any excess fat.
- 3Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- 4Stir in the minced garlic and tomato paste. Cook for 1 minute.
- 5Pour in the beef broth and Worcestershire sauce. Add the dried thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
- 6While the meat sauce is simmering, peel and boil the potatoes until tender, about 15-20 minutes.
- 7Drain the potatoes and mash them with plant-based butter and almond milk until smooth and creamy.
- 8Transfer the meat mixture to a baking dish. Spread the mashed potatoes evenly over the top.
- 9Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are golden brown.
- 10Let stand for a few minutes before serving.
Substitutions
Butter → Plant-Based Butter(avoids Dairy)
Milk → Unsweetened Almond Milk(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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