Dairy Free Shepherd’s Pie

Shepherd’s pie and cottage pie are classic comfort foods that are healthy and filling.  This recipe is not only easy, but also dairy free, making it kosher as well.

Shepherd’s pie (ground lamb) or cottage pie (ground beef) is a meat pie topped with mashed potato.

It originated in the United Kingdom, however it is up for debate if it comes from England or Ireland.  

Given Ireland’s great love for potatoes, I think it’s a safe bet to call it an Irish food. In fact, in Irish this dish is called pióg an aoire.

There are a number of variations to this meat pie, but the defining ingredients are ground red meat cooked in a sauce with onions.

Sometimes other vegetables, such as peas, celery, or carrots are added.

Meat pies have been made since ancient times until today.  Since the Ancient Greeks, meat pies were topped with a type of pastry like chicken pot pie. 

However, topping meat pies became popular with the British peasants when potatoes were brought over from the New World.

This is because it was a cheap edible crop affordable for the poor.

Due to this, the pie was originally called “cottage pie”, implying that it was a peasant food.  The name “shepherd’s pie” only started being used over 60 years after the term “cottage pie” was coined.

To begin with, shepherd’s pie and cottage pie were used interchangeably. 

However, in the 1900’s, the term shepherd’s pie became used only if the pie was filled with ground lamb, and cottage pie if it was filled with ground beef.

WHICH TYPE OF OIL TO USE

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, oils with stronger flavors like olive oil to be used.

If using olive oil, I recommend using pure olive oil higher smoking point.

Why Mayonnaise

Mayonnaise is a great dairy free way to make creamy mashed potatoes. You can skip it if you’d like, or make mashed potatoes your favorite way.

Why Soy Sauce

I am usually a strong advocate for authentic recipes.

I’m not sure how long Worcestershire sauce has been an ingredient in shepherd’s pie. I suspect it’s been a more recent addition for extra umami (savory flavor), however it is native to England.

Soy sauce, on the other hand, originated in China and is used in Asian cuisine.

So, needless to say, it doesn’t belong in a British recipe.

The reason I use it is because Worcestershire sauce is a fish sauce and cannot be added to meat in kosher cooking.

Therefore, since they have very similar flavors, I use soy sauce. Vegan Worcestershire sauce is fine too.

Why a sauté pan

You can technically use a sauce pot or a frying pan. However, I find sauté pans the best because they are sort of a combination between the two.

They are wide and short like a frying pan, which lets the liquids evaporate relatively quickly.

However, unlike a frying pans, it has high straight edges similar to a pot, making for easier mixing.

Does shepherd’s pie contain dairy?

Typically, shepherd’s pie includes dairy ingredients like milk, butter, or cream in the mashed potatoes. However, it’s not hard to get around those. This recipe uses mayonnaise instead.

IS KOSHER Meat BETTER?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore produces a better quality meat.

While I’ve only eaten kosher meat and so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher meat is of superior quality to cook with.

SHOULD YOU WASH Meat?

According to the USDA, you should not wash meat or poultry because water can splash bacteria up to 3 feet surrounding your sink.

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will get rid any bacteria that may be present.

HOW CAN I CLEAN MY meat WITHOUT WASHING IT?

If you want to clean your meat without washing it, wipe it down with a wet paper towel.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.

HOW TO DEFROST Meat

IN THE FRIDGE

Defrosting meat in the fridge is the most highly recommended.

To do this, place the frozen meat in a pan and let it thaw. Oftentimes when meat thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Meat typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

IN COLD WATER

Defrosting meat in water should take two to three hours.  

Submerge your sealed meat in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use hot water because it can start cooking your meat.

Can you cook FROZEN meat?

According to the USDA, you can cook frozen meat.  It will take 50% longer to cook, but it’s an option. 

You should also cook it on a roasting rack or over vegetables so that the heat can circulate around the meat.

IS IT SAFE TO REFREEZE RAW meat?

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture as it thaws, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90°F.”

SHOULD YOU BRINE meat?

Brining actually doesn’t do anything to help meat.  In fact, it makes it soggy rather than juicy, with watered-down flavor. 

Aromatic brines and stock don’t help with flavor either.  This is because the salt pulls water molecules in, leaving most of the flavor behind.

DRY BRINING

A dry brine, on the other hand, loosens up muscle fibers, allowing them to retain more moisture without adding any excess liquid. 

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed.  This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine.  Not to mention the fact that it allows for crispier skin. 

CAN YOU DRY BRINE KOSHER MEAT?

Food experts are often under the impression that kosher meat and poultry cannot be brined or dry brined. 

This is because of the koshering process, which involves salting the meat.  However, the process is not nearly as long as the dry brining process, and unlike a dry brine, the meat is soaked to remove the salt.

So, since the process is different than a dry brine, it is fine and even recommended to dry brine kosher poultry and meat.

How do you dry brine meat?

Begin by patting the meat with paper towels. This will help the salt adhere to the meat.

Grab pinches of kosher salt and sprinkle it over the meat until the meat is generously salted and evenly coated.

Place the dry-brined meat on a rack or a plate and refrigerate it. Refrigerate meat for 45 minutes to 48 hours.

Once the waiting period is up, there is no need to rinse off the meat. Just cook it as usual.

Make Ahead 

After the pie has been put together, but before it is baked, it can be refrigerated for up to a few days or frozen for up to a month. 

To bake from frozen, cook at 285°F or 140°C for 1 hr-1 hr 20 mins until hot in the center.

HOW TO STORE MEAT

Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.

HOW TO FREEZE MEAT

Freeze leftovers within 3-4 days.  Place in an airtight container or resealable freezer bag. 

Freeze for up to 6 months.  After that, it is still safe to eat but the quality begins to degrade.