How I made a cottage pie dairy-free

I made this shepherd’s pie myself

Contrary to what many people believe, cottage pie and shepherd’s pie aren’t exactly the same thing. Shepherd’s pie is made with ground lamb, while cottage pie is made with ground beef.

Anyway, what I did recently was make cottage pie – twice. Once I used merely ground beef for the meat base. The second time I used both beef and lamb. So, maybe it is both shepherd’s and cottage pie at the same time.

I would have prepared the traditional way. However, recently, my body has become more sensitive to dairy. Therefore, I am cutting down on it.

The website I found this on was called “tastesbetterfromscratch(dot)com.” You can search for that on Google or anywhere else. I remember some of the ingredients, besides ground meat and mashed potatoes. They include:

• Onions 

• Garlic 

• Celery 

• Carrots 

• Peas 

• Corn 

• Beef broth 

• Better than Bouillon paste 

• Worcestershire sauce 

• Flour (or cornstarch if you want to make this gluten-free, which I actually did)

Steps:

You start off cooking the meat. Then you set that aside and drain the fat. 

Next, you cook the onion, garlic, celery, and carrots in oil until they’re soft. 

Then you add the beef stock, better than Bouillon paste, Worcestershire sauce, and thickener. 

The recipe also calls for tomato paste, but I left it out since I am allergic to tomatoes. 

After the sauce becomes thick like a gravy, you add the meat and mix it together. Then you add the peas and corn. Set that aside. 

For the mashed potatoes, you can use the traditional ingredients, such as boiled and peeled potatoes, butter, milk, salt, pepper, and sour cream. However, my version differed since I wanted to eliminate the dairy from it. 

What I did was cut and microwaved the potatoes. Then I pureed them in a food processor. I added SmartBalance oil (similar to butter), chicken broth, salt, pepper, and coconut milk (which I didn’t taste in the end). 

I layered the meat onto a baking dish and covered it with mashed potatoes. I baked it at 350 degrees for around 15 minutes. 

Then I took it out, let it sit for a few minutes since it bubbled, and then enjoyed it. 

That’s right, it tasted great, even without dairy. So, if your body can’t handle milk products, or you just want to cut down on them, try my techniques. You might still appreciate the results.

Published by Sunayna Prasad

I enjoy writing stories, creating artwork, watching movies and TV shows, cooking, and traveling. These are the topics of my posts. I also publish books, where you can learn about them on my website, www.sunaynaprasadbooks.com. Be sure to copy and paste the link and subscribe to my newsletter on the email list button on the homepage.

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