Please enter the email you’re using for this account.
Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
This kid- and crowd-pleasing shepherd’s pie comes out best in oven-to-table cookware (which means one less serving dish to clean)! If you don’t have a cast-iron skillet, use a glass or ceramic baking dish instead. Serve with roasted veggies for a balanced, healthy dinner.
2 and 1/2 pound (1.15 kilogram) Yukon Gold potatoes or Japanese sweet potatoes
2–4 tablespoons nondairy milk, such as Gefen Coconut Milk
salt, to taste
freshly ground Gefen Black Pepper, to taste
2 tablespoons Gefen Olive Oil
1 onion, diced
1 and 1/2 pounds (680 grams) ground beef or lamb
2 tablespoons arrowroot starch
2 teaspoons Tuscanini Tomato Paste
1 teaspoon kosher salt
1/2 teaspoon ground Gefen Black Pepper
1 cup chicken broth
1 cup frozen peas and carrots
Peel and cube the potatoes or sweet potatoes. Place them in a four or five-quart pot. Cover with cold water and bring to a boil. Lower heat and simmer until fork-tender.
Drain, reserving 1/3 cup cooking water. Return the potatoes to the pot. Add nondairy milk, salt, pepper, and reserved water, and mash until smooth and creamy.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Heat olive oil in a cast-iron skillet over medium heat. Add the onion and sauté for seven to eight minutes, until translucent.
Add the ground beef or lamb and cook, breaking it up with a fork, until browned.
Stir in the arrowroot starch, tomato paste, salt, and pepper, until the meat is evenly coated. Add the chicken broth and cook until about half the liquid has been absorbed. Stir in the frozen peas and carrots.
Spread the mashed potatoes evenly over the filling, covering it all the way to the edges.
Place the skillet (or oven-safe dish) onto the prepared baking sheet and bake for 30 minutes.
If desired, broil for one to two minutes at the end to lightly brown the top. Serve directly from the pan (with a trivet underneath!).
Styling and Photography by Sara Goldstein
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
yum