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