Gluten Free Cottage Pie with Mashed Potato

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Gluten Free Cottage Pie with Mashed Potato

Ground beef gets browned until deeply savory, then simmered with sweet, softened carrots, parsnips, and onion in a rich broth-based gravy brightened with a touch of apple cider vinegar and fresh thyme and rosemary. That filling goes into a baking dish and gets crowned with a thick layer of buttery, hand-mashed potatoes, swirled into peaks that catch the heat and turn deep golden in the oven. By the time it comes out, the edges are bubbling and the top is crisped in spots, with a creamy, tender interior underneath. A scattering of fresh parsley at the end adds a clean, herby finish before serving. It's a comforting, from-scratch dinner that holds up as a great option for a gluten free table, with hearty, cold-weather flavor in every spoonful.

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Ingredients

4 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
4 tbsp unsalted butter
½ cup whole milk, warmed
1 tsp salt, plus more to taste

For the filling

1.5 lbs ground beef (80/20)
2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 medium parsnips, peeled and finely diced
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp salt

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
2
Drain the potatoes thoroughly and return them to the pot. Add the butter and warmed milk, then mash until smooth and no lumps remain. Season with 1 tsp salt, taste, and adjust. Set aside.

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