Discover the perfect gluten-free cottage pie with this hearty recipe that also includes a dairy-free option. Ideal for a comforting meal, this dish brings all the flavors of traditional cottage pie while accommodating your dietary needs.
Living in New Zealand, one of our daughter’s favorite meals was a meat pie with a mashed potato top. However, everything changed when she became gluten-free. I was determined to find a way to recreate her beloved dish without sacrificing any of the flavors we all love.
In the end, the solution was simpler than we thought, we needed something like her favorite pie but without the crust, as no crust = no flour = no gluten. This way, our daughter can still enjoy one of her favorite meals without worry.
Enter cottage pie, a meal that originated in the UK. This classic recipe that is filling and satisfying for those with a ‘meat and potatoes’ mindset, like our daughter. With a few tweaks to a classic recipe, our gluten-free cottage pie recipe fit the bill.
What you need to make gluten-free cottage pie
Ingredients
- Chopped beef (beef mince)
- Potatoes
- Olive oil
- Carrot
- Bay leaves
- Tomato puree (passata)
- Vegetable stock bouillon powder
- Salt and pepper
- Onion (optional)
- Grated cheese (optional)
- Optional vegetables such as peas or bell peppers
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Why this recipe works
This easy gluten-free cottage pie recipe works because it stays true to the traditional cottage pie while making necessary adjustments for a gluten-free diet. Ensuring all ingredients are free from gluten contamination is key.
The result is a dish that’s hearty, comforting, and satisfying. It is easy to make the dairy-free cottage pie version – just leave out the optional cheese.
Tips for making our gluten-free cottage pie
- Fresh vegetables and high-quality beef will enhance the flavor of your gluten-free cottage pie. We prefer organic produce, if available.
- For a smooth and creamy topping, ensure your potatoes are well-cooked and mashed thoroughly. Adding a splash of water or milk (dairy-free alternative, if required) can help achieve the desired texture. Do not add too much liquid or the potatoes won’t dry out and brown.
- Taste the cooked meat filling before pouring it into the baking dish to ensure it has a robust flavor. Adjust salt, pepper, tomato passata, and herbs to your liking.
- Place the baking dish on a tray to catch any potential overflow during baking, making cleanup easier.
- This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. It’s a great time-saver for busy evenings. We package convenient single-serve portions and keep them in the freezer for emergencies.
Serving suggestions
This ‘meat and potatoes’ meal is hearty and filling on its own. For a more balanced meal and a more colorful plate, add a side salad, coleslaw, a bowl of pumpkin soup, or steamed vegetables such as green beans or broccoli.
Our gluten-free cottage pie recipe
Gluten-free cottage pie
A hearty gluten-free cottage pie with a dairy-free option, perfect for a comforting meal.
Ingredients
- 1 lb low fat chopped beef (450 grams beef mince)
- 1 ¼ lbs potato (570 grams)
- ½ Tablespoon olive oil
- 1 carrot, finely diced
- 1 medium onion, diced (optional)
- 2 bay leaves
- ¾ cups tomato puree
- 1 teaspoon vegetable stock bouillon powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper, ground
- ¼ cup grated cheese (optional)
Instructions
- Bring a pot of water to a boil. While the water is heating up, cut the potatoes into 2" chunks. Add the potatoes to the pot of water and boil for 12-15 minutes until tender when probing with a fork.
- While the potatoes are boiling, heat the olive oil on medium heat in a saucepan and sauté the carrot and onion until soft (about 5 minutes) and set aside.
- Sauté the chopped beef until brown, then add the carrot and onion mixture, tomato puree, bay leaves, vegetable stock powder, salt, and pepper. Simmer uncovered on medium-low for about 10 minutes or until thick.
- Drain the potatoes and mash. Add up to 2 tablespoons of water if needed to get a smooth consistency,
- Remove the bay leaves and spoon the beef mixture into a baking dish (11" x 7" glass casserole or similar) and smooth it flat. Add the mashed potatoes on top and smooth.
- Cook in an oven at 400°F ( 200°C ) for 20-25 minutes. Top with grated cheese (optional) and grill for the last 5 minutes to brown the top.
Notes
I use the back of a large serving spoon to smooth the beef mixture and potatoes flat. A spatula or fork will also work.
The onions are optional for those who have dietary issues.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 504Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 106mgSodium: 507mgCarbohydrates: 38gFiber: 5gSugar: 6gProtein: 36g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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Will you try this gluten-free cottage pie for a family dinner?
You might also like these gluten-free meat meals. . .
Now this turned out to be a stunning gluten free pie! We loved it.
So excited to find this comfort food fave but gluten-free!
Enjoyed this for dinner last night and it was a savory success! Turned out easy, hearty and delicious; my kind of comfort food, indeed!
Love this recipe, thanks for this!
This is my first time trying Cottage Pie and it’s amazing. I couldn’t believe how easy it was to make. I had a big batch leftover 🙂