Gluten Free Dairy Free Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This is the ultimate cold-weather comfort food, built layer by layer for maximum satisfaction. A rich beef filling gets its savory depth from softened onion, carrot, and celery, plus garlic, tomato paste, thyme, and beef broth simmered down until glossy and thick enough to coat a spoon. Sweet peas fold in right at the end for a pop of color and freshness against all that deep, meaty flavor. On top, a blanket of buttery mashed potatoes gets dragged into ridges before baking, so the peaks turn golden and crisp while the valleys stay soft and creamy. Everything bakes together in one skillet until the edges bubble and the topping is deeply browned, then rests just long enough to slice into clean, hearty portions. It's a satisfying, from-scratch dinner that fits neatly into a gluten free spread, no special-occasion effort required. Finish with a scatter of fresh parsley for a little brightness on your way to the table.

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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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⅓ cup dairy free milk
3 tbsp dairy free butter
½ tsp salt
¼ tsp black pepper

For the filling

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 ½ lbs ground beef (85% lean)
2 tbsp tomato paste
1 tbsp worcestershire sauce
1 cup beef broth
1 tsp fresh thyme leaves
1 bay leaf
1 cup frozen peas
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 tsp salt, plus more to taste
½ tsp black pepper

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 15–18 minutes. Drain through a colander and return to the pot.
2
Add the dairy free butter and dairy free milk to the drained potatoes. Mash until smooth and creamy, then season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

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