For a comforting dinner, the classic British cottage pie is hard to beat. A rich minced beef sauce is topped with fluffy mashed potato then baked until golden. Serve with peas, green beans or broccoli.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1½ tablespoons olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 1 stick celery finely diced
- 1 clove garlic minced
- 500 g beef mince
- 4 teaspoons Gluten-free plain flour
- 1 tablespoon tomato puree
- 120 ml red wine or use water or more stock
- 360 ml gluten-free beef or chicken stock or use water and 2 teaspoons gluten free stock powder
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 900 g potatoes peeled and cut in to 2 cm cubes
- 120 ml milk
- 1 tablespoon butter
- ½ teaspoon salt
- 2 teaspoons butter for the top of the pie, optional
Method
- Cook the onion in the olive oil in a medium to large pan over a medium heat for for 5-7 minutes until soft.
- Add the carrot and celery and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds.
- Turn the heat up and add the beef then cook until browned, breaking it up with a spoon as it cooks - around 5 minutes.
- Turn the heat down and stir in the gluten-free flour and tomato puree. Pour in the red wine and beef stock and add the bay leaf, thyme and rosemary, if using. Season with salt and pepper and then simmer gently for 25-30 minutes until thickened. Stir occasionally to prevent the mince from catching on the bottom of the pan.
- Spoon into 20 x 30cm (8 x 11 inch) baking dish and leave to cool.
- Preheat the oven to 180℃ fan / 200℃ / 400℉
- Cook the peeled and cubed potatoes in boiling salted water for 15 minutes or until tender. Drain well then return back to the pan. Steam dry (no heat) for 30 seconds. Add butter, milk and salt and mash until smooth.
- Spoon the potato on top of the meat, flatten out with a spoon to the edges of the dish, then rough the top with fork. Dot with 2 teaspoons butter and bake for 30-35 minutes until piping hot throughout.
- Stand for 5 minutes before serving.
Notes
If you spoon the mashed potato on to the hot beef mince filling, it can sink in to the beef. It will still taste delicious, but won't look quite as good.
Nutrition
Calories 697kcal | Carbohydrates 54g | Protein 31g | Fat 38g | Saturated Fat 14g | Polyunsaturated Fat 2g | Monounsaturated Fat 17g | Trans Fat 2g | Cholesterol 108mg | Sodium 923mg | Potassium 1681mg | Fiber 7g | Sugar 8g | Vitamin A 5437IU | Vitamin C 51mg | Calcium 123mg | Iron 5mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1½ tablespoons olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 1 stick celery finely diced
- 1 clove garlic minced
- 500 g beef mince
- 4 teaspoons Gluten-free plain flour
- 1 tablespoon tomato paste
- ½ c red wine or use water or more stock
- 1½ c gluten-free beef or chicken stock or use water and 2 teaspoons gluten free stock powder
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 900 g potatoes peeled and cut in to 2 cm cubes
- ½ c milk
- 1 tablespoon butter
- ½ teaspoon salt
- 2 teaspoons butter for the top of the pie, optional
Method
- Cook the onion in the olive oil in a medium to large pan over a medium heat for for 5-7 minutes until soft.
- Add the carrot and celery and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds.
- Turn the heat up and add the beef then cook until browned, breaking it up with a spoon as it cooks - around 5 minutes.
- Turn the heat down and stir in the gluten-free flour and tomato paste. Pour in the red wine and beef stock and add the bay leaf, thyme and rosemary, if using. Season with salt and pepper and then simmer gently for 25-30 minutes until thickened. Stir occasionally to prevent the mince from catching on the bottom of the pan.
- Spoon into 20 x 30cm (8 x 11 inch) baking dish and leave to cool.
- Preheat the oven to 180℃ fan / 200℃ / 400℉
- Cook the peeled and cubed potatoes in boiling salted water for 15 minutes or until tender. Drain well then return back to the pan. Steam dry (no heat) for 30 seconds. Add butter, milk and salt and mash until smooth.
- Spoon the potato on top of the meat, flatten out with a spoon to the edges of the dish, then rough the top with fork. Dot with 2 teaspoons butter and bake for 30-35 minutes until piping hot throughout.
- Stand for 5 minutes before serving.
Notes
If you spoon the mashed potato on to the hot beef mince filling, it can sink in to the beef. It will still taste delicious, but won't look quite as good.
Nutrition
Calories 697kcal | Carbohydrates 54g | Protein 31g | Fat 38g | Saturated Fat 14g | Polyunsaturated Fat 2g | Monounsaturated Fat 17g | Trans Fat 2g | Cholesterol 108mg | Sodium 923mg | Potassium 1681mg | Fiber 7g | Sugar 8g | Vitamin A 5437IU | Vitamin C 51mg | Calcium 123mg | Iron 5mg
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