So Shepherd’s Pie is one of those warm, comforting homey foods that is hard not to love.
Here are 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 fewer calories than regular butter.
1cupshredded Mexican cheese blendKraft has lactose-free options
114-oz jarmild salsa
111-oz cancorn with red and green peppers
111-oz canblack beansdrained and rinsed
sliced green onionto taste
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.