Emulsifier Free Dairy Free Cottage Pie
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Learn more →Ingredients
6 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 2-inch chunks
- ⅓ cup dairy free milk
- 3 tbsp dairy free butter
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 ½ lbs ground beef (85% lean)
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 cup beef broth
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp all-purpose flour
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
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 15–18 minutes. Drain through a colander and return to the pot.
- 2
Add the dairy free butter and dairy free milk to the drained potatoes. Mash until smooth and creamy, then season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
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