Eggless Cottage Pie
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Learn more →Ingredients
6 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 2-inch chunks
- 4 tbsp unsalted butter
- ½ cup milk
- salt and pepper, to taste
For the filling
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1.5 lbs ground beef (85% lean)
- 2 tbsp gluten free flour
- 2 tbsp tomato paste
- 1 tbsp tamari
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 ½ cups beef broth
- 1 tsp paprika
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large pot, cover with cold salted water, 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. Drain well.
- 2
Return the drained potatoes to the pot and set over low heat for 1 minute, shaking the pot, until any surface moisture has evaporated. Remove from heat. Add the butter and milk, then mash until smooth and creamy with no lumps. Season generously with salt and pepper. Set aside.
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