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If you’re looking for the ultimate comfort food my Gluten Free Cottage Pie is an easy meal which screams ‘cosy night in’. Cottage Pie combines beef mince and a vegetable base in a thick, tasty gravy, smothered in cheese mashed potato and topped with more cheese. Yum!
Notes On This Gluten Free Cottage Pie Recipe
This Cottage Pie recipe reminds me of after school dinners – my Mum would always make this most weeks and it always went down a treat, slathered with gluten free gravy. It always makes me feel a bit nostalgic when I make it!
Cottage Pie is traditionally made with beef mince but if you want a gluten free Shepherd’s Pie, simply swap this for lamb mince. Personally I can’t stand the smell of lamb, so Cottage Pie has always been my food of choice!
This Cottage Pie recipe is perfect for batch cooking and freezing, and you can even make it up in foil trays and bake from frozen.
This recipe is gluten free and coeliac-safe, but Cottage Pie isn’t always gluten free due to using flour and stock cubes in the gravy, so never assume when eating out.
Table of Contents
Don’t just take my word for it…
This recipe has been loved by readers since it was first published in 2022 – and I’ve given it an update for October 2026 with new photos and a video tutorial too!
Beth made this and left a ⭐️⭐️⭐️⭐️⭐️ review saying: “I made this for the first time the other day and omg it was delicious, me and my partner absolutely loved it! Definitely use red wine if you do make it! And no one will know it’s gf!“
Laura also left ⭐️⭐️⭐️⭐️⭐️ and wrote: “I made this on Sunday for the whole family (I’m gluten free but they aren’t) and it was a huge hit. The first gluten free meal I’ve made that the whole family have enjoyed! Hubby even asked for the leftovers for lunch the next day.“
Ingredients and Substitutions
There’s a printable recipe card below for this easy cottage pie with the full quantities. But here are the main ingredients and ideas for any swaps.
- Vegetable Base: I use a standard onion in this recipe as well as celery, garlic and carrots. This helps to bulk out the pie keeping costs down, but also creates an amazing base flavour for the cottage pie.
- Beef Mince: Cottage pie uses beef mince (or ground beef) – swap for lamb mince if you’d prefer a Shepherd’s Pie instead.
- Beef Stock Pot: I always use the Knorr Rich Beef Stock Pots because they just have the best flavour and they’re gluten free. You can find other beef stock cubes – I have a handy list of suggestions here.
- Plain Gluten Free Flour: Any plain gluten free flour blend will work or you could alternatively use cornflour too, which is gluten free. I use FREEEE Plain Flour.
- Gluten Free Worcestershire Sauce: I use the Tesco free from one but Henderson’s Relish is also a good gluten free alternative.
- Red Wine: If you want to keep it alcohol free simply use hot water instead.
- Potatoes: Any potatoes will work – I usually use King Edwards or Maris Piper.
- Butter and Milk: For a dairy free version use any dairy free/vegan alternative.
- Cheese: I prefer a sharp Cheddar (extra mature) for the best flavour. Use dairy free instead, if needed.
How to Make Gluten Free Cottage Pie
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free cottage pie recipe is to make.
Storing, Freezing and Making Ahead
TO MAKE AHEAD: Construct the Cottage Pie up to 24 hours in advance and keep in the fridge before baking. Perfect if you want to make it the night before eating!
TO STORE: Any leftovers of this Cottage Pie can be kept in the fridge for up to 3 days and reheated thoroughly before serving.
TO FREEZE: This Cottage Pie can be frozen both before and after baking. Frozen leftovers can be reheated and eaten – or freeze the constructed cottage pie in a foil tray and bake it from frozen.
Frequently Asked Questions
Here are some FAQs about this cottage pie recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
On the face of it, it’s easy to think that cottage pie is gluten free and it’s largely just meat and potatoes. However there are a few ingredients to watch out for that would make a traditional cottage pie or shepherd’s pie not gluten free.
Using flour in the meat mixture helps to thicken the gravy but standard flour contains gluten. A traditional recipe also often contains stock cubes and Worcestershire sauce. Both of these ingredients contain gluten.
So if you’re eating out or at a friend’s house, don’t just assume a cottage pie or shepherd’s pie is a safe option – make this gluten free version instead!
Gluten Free Cottage Pie Recipe
Equipment
Ingredients
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 1 celery stick, finely chopped
- 1 tbsp olive oil
- 500 g beef mince
- 2 tsp chopped garlic
- 1 Knorr rich beef stock pot, (or gluten free beef stock cube / stock pot of choice)
- 1 tbsp gluten free plain flour
- 1 tbsp gluten free Worcestershire sauce, (or Henderson's Relish)
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 175 ml red wine, or hot water for alcohol-free
For the topping:
- 1 kg potatoes
- 50 g butter
- 50 ml milk
- 75 g grated cheddar cheese
Instructions
- Peel and quarter the potatoes and place in a large pan of cold water. Bring to the boil and boil for around 15-20 minutes until the potatoes are cooked (a knife should easily go through them). Once the pan is on, start making the rest of the cottage pie, and when the potatoes are done, drain in a colander and set to one side.
- Add the olive oil to a pan and place on a medium heat. Add the onion, carrots and celery and fry, stirring frequently, for 7-8 minutes until the veg has softened. A little browning around the edges is also good!
- Turn the heat up to med-high and add the beef mince and chopped garlic. Fry (while stirring) for another 4-5 minutes until completely browned.
- Turn the heat down to low. Add the stock pot, plain flour, Worcestershire sauce, tomato puree, thyme and wine (or hot water). Mix well and simmer on a low heat, stirring occasionally, for around 15 minutes. The gravy should thicken up in this time. Meanwhile preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Remove the meat from the heat. Pour the drained potatoes back into the pan you cooked them in. Add the butter and milk and mash using a potato masher until smooth.
- Add the beef mixture to an ovenproof dish and even out into one layer. Dollop the mash on top and smooth out. Sprinkle with the cheese and place in the oven for around 25 minutes until the filling is bubbling and the cheesy potato is golden on top.
Video
Notes
- Any leftovers can be kept in the fridge for up to 3 days or freezer for up to 3 months and reheated thoroughly before serving.
- You can also make this ahead of time up to the final recipe step before baking. Construct in foil trays and freeze, then cook from frozen for an easy ready meal.
Nutrition
More Cosy Dinner Recipes
If you like this gluten free Cottage Pie recipe then make sure you check out these other gluten free comfort food dinner recipes too…
- Slow Cooker Beef Goulash
- Tuna Pasta Bake
- Summer Roast Chicken
- Gluten Free Toad in the Hole
- Meatball Pasta Bake
- Cheesy Mashed Potatoes
- Chicken and Mushroom Pie
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I made this for the first time the other day and omg it was delicious, me and my partner absolutely loved it! Definitely use red wine if you do make it! And no one will know it’s gf!
The only thing I was unsure on was how much water to add when you add the stock pot, or if I was supposed to just add the stock pot or hot stock that I’d made up if that makes sense? I just guessed to add some water as well as wine but anyway it was delicious, definitely will make again and will be trying more of your recipes!
I made this on Sunday for the whole family (I’m gluten free but they aren’t) and it was a huge hit. The first gluten free meal I’ve made that the whole family have enjoyed! Hubby even asked for the leftovers for lunch the next day.