Low FODMAP Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Cottage pie is the kind of deeply satisfying, stick-to-your-ribs dinner that feels like a hug on a cold night — and this version delivers every bit of that comfort without the gut-wrecking aftermath that can come with traditional recipes. The savory beef filling is built on garlic-infused oil instead of garlic cloves, and only the green tops of scallions are used, which is exactly how you get that allium flavor without the fructans that cause so much trouble. Gluten-free flour thickens the rich, herb-scented gravy, and tamari steps in for Worcestershire to keep things safe without sacrificing any of that deep, umami backbone. Carrots, celery, thyme, and rosemary round out the filling with layers of flavor that taste like they've been simmering all day, even though the whole thing comes together in a single skillet. The mashed potato topping — made with lactose-free milk and plenty of butter — gets forked into ridges that turn golden and crispy in the oven while the filling bubbles underneath. It makes six generous servings, so it's a great option for feeding a family or stashing leftovers for the week ahead. A scatter of fresh parsley right before serving adds a little brightness to what is otherwise a deeply cozy, crowd-pleasing dish.

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Ingredients

6 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
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4 tbsp unsalted butter
½ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
salt and pepper, to taste

For the filling

2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 medium carrots, peeled and diced
2 stalks celery, diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/3 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
1.5 lbs ground beef (85% lean)
2 tbsp gluten free flour
2 tbsp tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
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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