So Shepherd’s Pie is one of those warm, comforting homey foods that is hard not to love. But if you’re lactose-intolerant, it’s hard to make, due to the mashed potatoes and cheese. I’ve found a way to create a delicious Mexican version of the comfort favorite without any lactose.
To give you a little insight into my day, about halfway through this recipe, I noticed that my cat was nowhere to be found. My cat, Reesie, is a rescue cat and she’s the most loving, affectionate thing. She loves being in the middle of everything, watching, observing and, of course, meddling. She’s also the smartest cat I’ve ever seen. She comes when called, drags paper towels out of the cabinet to clean up after herself if she knocks over her water bowl, and she’s figured out how to open every single door in our apartment. So when I don’t know where she is, it usually doesn’t bode well. This is where I found her:
In a basket inside a shopping bag. She is ridiculous. And adorable.
So after taking pictures, I returned to my meal. And it turned out great! Here’s a few tips for you:
- If you’re looking for lactose-free boxed potatoes, use Idahoan Original Potato Flakes. Most other kinds have milk or butter in them. You can also feel free to use leftover homemade mashed potatoes
- I would suggest using Kraft Mexican cheese blend. Most Kraft shredded cheese is lactose-free, but I would suggest checking the back of the bag for the words “0 grams of lactose per serving” right under the ingredient list.
- My favorite butter substitute is Smart Balance light buttery spread. Not only is it lactose-free, it’s also really great for you with less fat and less calories than regular butter.
Here’s the final result. Hope you love it!
- 1 1/2 pounds lean ground beef
- 1/2 cup chopped onion
- 2 cups water
- 3 tbs. butter or butter substitute
- 1/2 tsp. salt
- 3/4 cup almond or soy milk
- 2 cups Idahoan Original Mashed Potato Flakes
- 1 14-oz. can chopped green chilies
- 1 cup shredded Mexican cheese blend
- 1 14-oz. jar mild salsa
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1 11-oz. can corn with red and green peppers
- 1 11-oz. can black beans, drained and rinsed
- Paprika, to taste
- Sliced green onions, to taste
- 1 small tomato, cut into wedges
- Heat oven to 400 degrees. Brown ground beef with onion over medium-high heat until fully cooked. Drain.
- Meanwhile, combine water, butter and salt. Bring to a boil. Remove from heat and stir in milk and potato flakes. Cover and let stand for 5 minutes. Stir in green chilies and 1/2 cup of the cheese.
- Add salsa, black beans, cumin, oregano, salt and pepper to the ground beef mixture. Bring to a boil and then remove from heat.
- Spread beef mixture into a 2-quart casserole dish. Top with corn. Spread potatoes evenly on top. Sprinkle the top with remaining cheese.
- Bake for 13 to 17 minutes until the filling is bubbling, the potatoes are lightly browned and the cheese is melted. Sprinkle with paprika and green onions. Top with tomato slices. Let stand 5 minutes before serving.
Adapted from Pillsbury.com.