This is the kind of dinner that makes a whole kitchen smell like Sunday, even on a Tuesday. Ground beef simmers down with scallions, carrots, and celery into a deeply savory gravy, built up with tomato paste, tamari, fresh thyme, and rosemary until it's rich and glossy enough to coat the back of a spoon. Gluten free flour thickens that filling right in the pan, so there's no guesswork about texture ā just a hearty, cling-to-the-fork sauce under a thick blanket of buttery mashed potatoes. Those potatoes get raked into furrows before baking, so the peaks turn deep gold and slightly crisp while the filling bubbles up at the edges. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. It's a comforting, from-scratch classic that fits neatly into a gluten free rotation without giving up any of the cozy, old-fashioned appeal.
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Preheat the oven to 400Ā°F (205Ā°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 18ā20 minutes. Drain well.
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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