Gluten Free Cottage Pie
This gluten free cottage pie recipe is pure comfort food with a rich beef and vegetable filling and creamy, cheesy mashed potato on top. Turn it into a gluten free shepherd's pie by swapping the beef mince for lamb!
Servings: 4
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
- 1 tbsp gluten free plain flour
- 1 tbsp gluten free Worcestershire sauce
- 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.
Notes
- Any leftovers can be kept in the fridge for up to 3 days or freezer for up to 3 months and reheated thoroughly.
