Anti Inflammatory Shepherd's Pie

Total time1 hr 25 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 1-inch chunks
3 tbsp unsalted butter
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup milk
½ tsp salt
¼ tsp black pepper

For the filling

2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 ½ lbs ground lamb
Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
2 tbsp gluten free flour
Chef's tip
All-purpose flour measures 1:1 in place of the blend.
1 tbsp tomato paste
1 ½ cups chicken broth
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tbsp tamari
½ tsp salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large saucepan, cover with cold salted water by 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 well.
2
Return the drained potatoes to the saucepan over low heat for 1 minute, shaking the pan, until any surface moisture has evaporated. Remove from heat. Add the butter and mash until smooth, then stir in the milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is creamy and holds its shape. Set aside.

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