Alpha Gal Friendly Cottage Pie with Mashed Potato
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Learn more →Ingredients
4 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup whole milk, warmed
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp salt, plus more to taste
For the filling
- 1.5 lbs ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium parsnips, peeled and finely diced
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp salt
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
Drain the potatoes thoroughly and return them to the pot. Add the butter and warmed milk, then mash until smooth and no lumps remain. Season with 1 tsp salt, taste, and adjust. Set aside.
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