Shepherd'S Pie Histamine Information

Shepherd's Pie, a popular dish consisting largely of mashed potatoes, meat (commonly lamb or beef), and vegetables, has components that can interact with histamine levels in various ways. Starting with potatoes, these are usually considered low in histamine as well as not being known histamine liberators. However, old and improperly stored potatoes should be avoided, as they can develop high histamine levels over time. Meat is a core component of Shepherd's Pie, and the histamine impact depends on the type and freshness of the meat. Freshly cooked or frozen meat generally has low histamine levels. However, preserved meats, if used, can contain higher histamine levels. Histamine forms in meat during microbial spoilage, so the fresher the meat, the less histamine it will have. Vegetables used in Shepherd's Pie, such as carrots, green beans or peas, are generally considered low in histamine and not histamine liberators. However, tomatoes, which also might be part of your Shepherd's Pie, contain some histamine and are also viewed as mild liberators of histamine. Often the meat in Shepherd's Pie is cooked in a gravy or sauce, which might include ingredients such as yeast extract and tomato paste. As you've mentioned, these are high-histamine content foods. However, not every recipe includes these, so it's crucial to choose a recipe without these components if you're watching out your histamine levels. Considering all components, a Shepherd's Pie made fresh with carefully chosen ingredients can be compatible with a low-histamine diet. However, as with all foods, individual reactions can vary and it remains essential to monitor your personal response to this and any other dishes. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Vlieg‐Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin‐Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Nederlands tijdschrift voor geneeskunde, 149(28), 1562-1567. 3. Chung, B. Y., Cho, Y. S., Shin, H. S., & Park, C. W. (2016). Histamine food poisonings: A systematic review and meta-analysis. Clinical and experimental allergy, 46(6), 820-828.