Kosher Cottage Pie Recipe (Meat-Friendly, Dairy-Free) - Kosher 

Servings: 6

Yield: 6 portions

Prep Time: 20 minutes

Cook Time: 50 minutes

Difficulty: Medium

Cooking Vessel: Oven-safe skillet or 9x13-inch baking dish

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Ingredients

For the filling:

1 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 lb (450 g) ground beef (kosher)

1 tbsp tomato paste

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

1 cup beef broth (kosher)

1 tbsp kosher-certified Worcestershire sauce

Salt and pepper to taste

1 cup frozen peas

For the potato topping (dairy-free):

2 lbs (900 g) potatoes, peeled and chopped

4 tbsp olive oil or kosher pareve margarine

1/4 cup unsweetened plant-based milk (soy, oat, or almond, kosher-certified)

Salt and pepper to taste

Optional: pinch of nutmeg

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Instructions

1. Prepare the potato topping:

1. Boil the potatoes in salted water until tender, about 15–20 minutes.

2. Drain and mash with olive oil/margarine, plant-based milk, salt, pepper, and optional nutmeg. Set aside.

2. Make the filling:

1. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a large skillet over medium heat. Add onions, garlic, carrots, and celery; cook until softened, 5–7 minutes.

3. Add ground beef and cook until browned, breaking it up with a spoon.

4. Stir in tomato paste, paprika, thyme, rosemary, salt, and pepper. Cook 1–2 minutes.

5. Add broth and Worcestershire sauce; simmer until thickened, about 10 minutes.

6. Stir in frozen peas, remove from heat.

3. Assemble and bake:

1. Transfer the filling to a 9x13-inch baking dish (or oven-safe skillet).

2. Spread mashed potatoes evenly over the top.

3. Bake in preheated oven for 20–25 minutes until the top is lightly golden.

4. Optional: broil 2–3 minutes for extra color.

4. Serve hot.

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Nutritional Information (per serving)

Calories: 400 kcal

Protein: 27 g

Carbohydrates: 36 g

Fat: 17 g

Fiber: 5 g

Sodium: 450 mg

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Dietary Adaptations

Vegetarian (pareve): Replace meat with cooked lentils or mushrooms; use vegetable broth.

Low-fat: Use lean ground turkey or chicken; reduce olive oil.

Gluten-free: Recipe is naturally gluten-free.

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Tips & Troubleshooting

Use a potato ricer for fluffier topping.

If filling is too watery, simmer until reduced before topping.

For extra flavor, sauté filling vegetables in garlic and herbs before adding meat.

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Serving Suggestions

Serve with a side salad, roasted vegetables, or pickles.

Pairs well with kosher cranberry sauce or chutney for added flavor contrast.

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This version is fully kosher, using pareve mashed potatoes instead of butter/milk, so it can be served immediately after meat.