I wouldn’t normally share a recipe like cottage pie so far into the spring, but getting caught in hailstones and the freezing cold yesterday made me crave something warm and comforting. There is nothing quite like a cottage pie to warm you through and make you feel satisfied.
Before I went gluten and dairy free, I used to make comforting food like this all of the time, but back then it would have been full of butter, cream and wheat etc. This lighter version will give you all of the comfort a non gluten and dairy free cottage pie does but without that bloated, uncomfortable, sleepy feeling. Being gluten and dairy free it is also anti inflammatory.
This recipe is also great because it is quick and simple, and the whole family will love it. It is a good dish to make when you are cooking for a crowd as the portions can easily be doubled and it can be made in advance, plonked in the fridge, and then finished off in the oven when you are ready to eat.
Gluten and dairy free cottage pie
Ingredients – Serves 4 hungry people
- 1 large onion
- 2 medium carrots
- 750g potatoes
- 1 tbsp olive oil
- 500g lean, free range minced beef
- handful of fresh thyme leaves removed from stem
- 350ml vegetable stock
- 1tbsp tomato puree
- 1tsp cornflour mixed with tbsp of cold water
- Dairy and gluten free margarine – we use Pure Free From
- Sea salt and ground black pepper to taste
- Pre heat the oven to gas mark 6/200 degrees
- Peel and finely chop the onion. Peel and dice the carrots into about 1cm cubes.
- Peel and chop the potatoes and place in a saucepan with cold water. Set aside for later.
- Heat the olive oil over a medium heat. Add the mince and break up with a wooden spoon into small pieces. Cook until well browned. Don’t worry if it catches a little on the bottom of the pan, it all adds to the taste!
- Before all the fat from the beef has been absorbed add the thyme, onion and carrot and cook on a low heat until softened, stirring occasionally. This will take about 5-8 minutes.
- When the vegetables have softened add the vegetable stock, tomato puree, and bring to a simmer. Add salt and pepper to taste. Slowly add the cornflour mixture and stir. Simmer gently until the sauce has thickened.
- While the sauce is thickening, boil the potatoes until soft. Drain in a colander and leave to steam dry for a few minutes. This will stop your mash going soggy. Mash the potatoes with the margarine, salt and pepper to taste (we use about 2 tablespoons of margarine).
- In an ovenproof dish around 20 x 28cm in size, place the beef, vegetables and sauce. Place the mash potato on top in whichever design you fancy. I find piping easiest, but won’t judge you if you just plonk it on and spread it over! It all tastes the same. If you are going to serve and eat the pie later, you can now put it in the fridge until you are ready to eat.
- Bake in the preheated oven for around 25 minutes (it may take 30 if baking from the fridge) or until piping hot and golden brown. Serve and enjoy!
Yummy yummy in my tummy! Let me know what you think of this recipe in the comments section below of over on social media by using the icons at the bottom of this post!