Gluten-Free Cottage Pie

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A cottage pie is home-cooked comfort food at its best, blending simple everyday ingredients with rich flavors in a memorable, cozy casserole. I made my cottage pie gluten-free by using cornstarch as the thickener for the gravy and some fresh herbs for next-level flavor. I also added some cheese to the potatoes, which I think gave it a rich and hearty pub-style texture and flavor—a dish you would want to pair with a pint of beer.

What Is Cottage Pie?

Cottage pie is essentially a British-style shepherd’s pie made with beef instead of lamb. The beef can be diced or ground and the mashed potato topping may be a classic mixture or it may contain cheese. Typically, a cottage pie is a meat layer and potato layer baked in a casserole or pie plate. The beef is cooked in a rich seasoned gravy with vegetables, such as peas, diced carrots, and onions, and the mashed potato layer is made with some butter, milk, and optional shredded cheese.

The origins of cottage pie date back to the 18th century UK and Ireland. The first cottage pies were probably made with leftover meat and potatoes, along with gravy and other cooked foods. The name “Shepherd’s Pie” generally refers to the version of the dish made with lamb, while “Cottage Pie” typically refers to versions made with other meats, most commonly beef.

Ingredient Notes

• Ground beef: Choose a lean or medium blend; too much fat makes the filling greasy.
• Onion: Adds aromatic depth to the beef mixture.
• Herbs: Fresh rosemary and thyme give the filling traditional flavor.
• Garlic powder: Adds gentle flavor without overpowering the herbs.
• Beef broth: Forms the base of the gravy—use gluten-free if needed.
• Worcestershire sauce: Ensure it’s gluten-free; adds savory, umami depth.
• Peas and carrots: Frozen mixed vegetables keep it easy and consistent.
• Cornstarch: The gluten-free thickener for the gravy.
• Tomato paste: Optional, but adds richness and deeper color.
• Potatoes: Yukon Golds or Russets both work well for a smooth mash.
• Butter and milk: Create creamy, soft mashed potatoes for the topping.
• Cheddar cheese: Optional, but adds delicious richness to the potatoes.
• Fresh parsley: Brightens the flavor of the potato topping.

Steps to Make Gluten-Free Cottage Pie

1. Sauté the onion until softened.
2. Add the ground beef and cook until no longer pink.
3. Stir in herbs, garlic powder, and bay leaf.
4. Add the broth and simmer the mixture to develop flavor.
5. Stir in peas and carrots and adjust the seasonings.
6. Thicken the filling with cornstarch mixed with water.
7. Boil and mash the potatoes with butter and milk.
8. Add parsley and optional cheese to the mash.
9. Spoon the beef mixture into a casserole dish and top with potatoes.
10. Bake until bubbling and lightly browned on top.

Recipe Variations

• Turkey cottage pie. Swap the beef for ground turkey and use chicken broth.
• Vegetable-forward version. Add mushrooms, leeks, or diced parsnips.
• Cheesy potato topping. Increase the cheddar or mix in Parmesan for extra richness.
• Herb lover’s version. Add sage, marjoram, or extra thyme.
• Tomato-rich filling. Add the optional tomato paste and a splash of tomato sauce.

Serving Suggestions

• Serve with a simple green salad or steamed vegetables.
• Pair with crusty gluten-free bread for a hearty meal.
• Add a sprinkle of fresh herbs before serving for brightness.
• Warm leftovers in the oven for best texture.
• Enjoy as a cozy fall or winter dinner.

Gluten-Free Cottage Pie

Diana Rattray

Cottage pie is a comforting, cozy all-in-one-dish dinner your family will love! Thanks to the UK for this fabulous dish!

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Servings 6 servings

Calories 485

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

  

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• 1 tbsp vegetable oil
• ½ cup chopped onion
• 1 pound ground beef
• 1 tsp fresh chopped rosemary
• 1 tsp fresh thyme leaves
• ½ tsp garlic powder
• 1 bay leaf
• 1 ½ cups low-sodium beef broth
• 1 tbsp Worcestershire sauce, gluten-free
• 1 tbsp tomato paste (optional)
• 1 ½ cups peas and carrots, frozen
• Fine sea salt and freshly ground black pepper, to taste
• 2 tbsp cornstarch
• 2 tbsp cold water
• Cooking spray, for the baking dish

For the Potatoes

• 1 ½ pounds potatoes (gold or russet), peeled and cut into small chunks
• 2 tsp kosher salt (for the potato cooking water)
• 3 tbsp unsalted butter
• ½ cup warmed milk
• 2 tbsp fresh chopped parsley
• 1 cup grated cheddar cheese (optional)

Recommended Equipment

• 10-inch nonstick skillet
• Lodge 2-quart baking dish
• Potato masher

Instructions

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• Heat the vegetable oil in a sauté pan over medium-high heat. Add the onions and cook for 2 minutes or until just beginning to soften. Add the ground beef and cook, breaking up and stirring, for about 8 minutes or until it is no longer pink.
  1 tbsp vegetable oil | 1/2 cup chopped onion | 1 pound ground beef
• Add the rosemary, thyme, garlic powder, and bay leaf to the beef and continue to cook for 1 minute.
  1 tsp fresh chopped rosemary | 1 tsp fresh thyme leaves | 1/2 tsp garlic powder | 1 bay leaf
• Add the beef broth, Worcestershire sauce, and tomato paste (if using) to the meat mixture and bring to a simmer. Reduce the heat to medium-low, cover the pan, and continue cooking for 15 minutes.
  1 1/2 cups low-sodium beef broth | 1 tbsp Worcestershire sauce | 1 tbsp tomato paste (optional)
• Add the frozen peas and carrots and cook for 5 minutes longer. Taste and adjust the seasonings, adding salt and pepper as needed to taste.
  1 1/2 cups peas and carrots | Fine sea salt and freshly ground black pepper
• In a small bowl, whisk the cornstarch with 2 tablespoons of water and stir it into the beef mixture. Continue cooking until the mixture is thickened. Remove from the heat.
  2 tbsp cornstarch | 2 tbsp cold water
• Heat the oven to 425°F and spray a 2-quart baking dish with cooking spray. Spoon the ground beef mixture into the baking dish and set it aside.
  Cooking spray
  
• Meanwhile, place the potatoes in a large saucepan and cover with water; add 2 teaspoons of kosher salt. Bring the potatoes to a boil over high heat. Reduce the heat to medium, cover the pan, and cook until the potatoes are tender, about 15 minutes.
  1 1/2 pounds potatoes (gold or russet) | 2 tsp kosher salt (for the potato cooking water)
• Remove the potatoes from the heat and drain thoroughly. Mash with the butter and milk. Stir in the chopped parsley and cheese, if using; taste and add salt and pepper, as needed.
  3 tbsp unsalted butter | 1/2 cup warmed milk | 2 tbsp fresh chopped parsley | 1 cup grated cheddar cheese (optional)
  
• Spoon the mashed potatoes evenly over the meat mixture and spread it gently. Run the tines of a fork over the top for a traditional rough finish if you like.
  
• Place the casserole on a foil-lined rimmed baking sheet to catch any spills. Bake the pie until the gravy is bubbling and the potatoes are lightly browned, about 25 minutes.
  
• If the cottage pie has been refrigerated, let it stand at room temperature while you preheat the oven, and add 10 to 20 minutes to the baking time.

Nutrition

Calories: 485kcalCarbohydrates: 31gProtein: 23gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 90mgSodium: 478mgPotassium: 876mgFiber: 4gSugar: 3gVitamin A: 3742IUVitamin C: 28mgCalcium: 208mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword cottage pie, easy meals, gluten-free, ground beef, mashed potatoes, one pot meals

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