Anti Inflammatory Gluten Free 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 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 tamari
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 ½ cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 2 tbsp cold water
- 1 cup frozen peas
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the potato chunks in a large pot, cover with cold salted water by 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 well.
- 2
Return the drained potatoes to the pot over low heat for 1 minute to evaporate any remaining moisture. Remove from heat, add the butter, milk, 1/2 tsp salt, and 1/4 tsp black pepper, and mash until smooth and creamy with no lumps. Set aside.
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