Print

Gluten-Free Cottage Pie

gluten free cottage pie recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 pound ground beef
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce (gluten-free)
  • 1 1/2 cups frozen peas and carrots
  • 2 tablespoons cornstarch
  • 1 tablespoon tomato paste, optional
  • Fine sea salt and freshly ground black pepper, to taste

For the Potatoes

  • 1 1/2 pounds potatoes, peeled and cut into small chunks
  • 1/2 cup milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh chopped parsley
  • 1 cup grated cheddar cheese, optional

Instructions

  1. Heat the vegetable oil in a sauté pan over medium heat. Add the onions and cook until just softened. Add the ground beef and cook, breaking up and stirring, until it is no longer pink.
  2. Add the herbs, garlic powder, and bay leaf to the beef and continue to cook for 1 minute.
  3. Add the beef broth to the meat mixture and bring to a simmer. Reduce the heat to medium-low, cover the pan, and continue cooking for 15 minutes.
  4. 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.
  5. In a small bowl, whisk the cornstarch with 1 tablespoon of water and stir it into the beef mixture. Continue cooking until the mixture is thickened. Remove from the heat and set aside.
  6. Heat the oven to 425 F and spray a 1 1/2 to 2-quart casserole or deep dish pie plate with cooking spray.
  7. Meanwhile, place the potatoes in a large saucepan and cover with water; add 1 teaspoon of 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.
  8. Remove the potatoes from the heat and drain thoroughly. Mash with the butter and milk. Stir in the chopped parsley and cheese; taste and add salt and pepper, as needed.
  9. Spoon the ground beef mixture into the prepared baking dish. 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.
  10. 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.
  11. 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.

Find it online: https://classic-recipes.com/gluten-free-cottage-pie/