Dairy Free Gluten Free Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

A deeply savory filling of ground beef simmered with sweet carrots, celery, onion, and garlic forms the heart of this cottage pie, brightened with tomato paste, fresh thyme, and rosemary and thickened into a rich, glossy gravy studded with peas. It's all tucked under a blanket of creamy mashed potatoes, ridged with a fork and baked until the peaks turn golden and the edges bubble up around the crust. Every component here is made from scratch, so you know exactly what's going into the dish from the first sear of the beef to the final swipe of potato on top. The result is deeply comforting, old-school casserole territory — hearty, warming, and built for cold nights. It's a great pick for a dairy free table, letting you serve a classic, crowd-pleasing dinner without anyone missing a thing.

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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
2 tbsp cornstarch
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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