Eosinophilic Esophagitis Friendly Dairy Free Shepherd's Pie

Total time1 hr 30 min

Prep time25 min

Cook time55 min

Eosinophilic Esophagitis Friendly Dairy Free Shepherd's Pie

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 1-inch chunks
⅓ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ cup dairy free milk, warmed
1 tsp salt, plus more to taste
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 lamb
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup chicken broth
1 cup frozen peas
1 tbsp cornstarch
2 tbsp cold water
salt and pepper, to taste

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the potato chunks in a large pot and cover with cold salted water by at least 1 inch. Bring to a boil over high heat, then 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 well.
2
Return the drained potatoes to the pot and set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated. Remove from heat. Add the olive oil and warmed dairy free milk, then mash until smooth and creamy with no lumps. Season with 1 tsp salt and 1/4 tsp black pepper, then taste and adjust. Set aside.

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