Dairy Free Shepherds Pie is a great winter supper. It’s simple to make, can be made in advance and heated up later, and most importantly is a really warm, filling dinner. We love crisp mashed potato on the top so don’t rush the final cooking.
Dairy Free Shepherds Pie
Light and crispy mashed potato sitting on top of lovely lamb mince. One of our favourite dinners.
- October 3, 2019
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Ingredients
- Mashed Potato
- 700g potatoes, I like Maris Piper
- 1/4 pint non-dairy milk
- 2 tbsp non-dairy margarine (we like Vitalite)
- salt and pepper
- For the mince
- 750g lamb mince
- 1/3 tin of chopped tomatoes
- 1/2 cup of peas
- 5 or 6 sliced brown cap mushrooms
- 1 chopped onion
- 2 cloves garlic
- 1 tbsp tomato puree
- 2 tsp Worcester Sauce
- salt and pepper
Directions
- Step 1
- For the mash peel and chop potatoes and boil until soft (about 20 minutes)
- Step 2
- Drain and mash adding in the milk, butter salt and pepper
- Step 3
- Add the milk a bit at a time to make sure you get a nice consistency as the type of potato can affect the consistency – I like a little more milk to make them very light. Put to one side to cool
- Step 4
- For the filling fry the onion in a bit of oil and add the garlic
- Step 5
- Add the lamb mince to brown, this takes a bit of time so be patient
- Step 6
- Once the lamb is brown add the tomatoes, worcester sauce, tomato puree and mushrooms
- Step 7
- Let it burble for a good 20 minutes
- Step 8
- Add in the peas and let cool
- Step 9
- Once cool put into a casserole dish, top with mashed potatoes and cook in the oven for 30 minutes until the potato is golden and the filling piping hot.
