Rye Free Dairy Free Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
⅓ cup dairy free milk
Blue Diamond Almond Breeze Original Almond Milk Almond Breeze Original Shelf Stable Almond Milk - 32 Oz OATLY! 100% VEGAN THE ORIGINAL OAT MILK Planet Oat® Extra Creamy Original Oat Milk So Delicious Dairy Free Organic Unsweetened Coconut Milk
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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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