Gluten Free 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 serves six generous portions without a single compromise on flavor. The filling is built on ground beef, diced carrots, celery, and onion, all simmered in a rich, herb-scented sauce made with beef broth, tomato paste, fresh thyme, and rosemary. The key swap that keeps everything wheat-free is tamari in place of conventional soy sauce, and a cornstarch slurry instead of flour to thicken the gravy — both work beautifully and you honestly cannot tell the difference. Creamy mashed russet potatoes go on top, forked into ridges that turn golden and slightly crispy in a hot oven while the filling bubbles underneath. Traditional cottage pie recipes often sneak in Worcestershire sauce or a flour-based roux, so making it from scratch here means you stay in full control of every ingredient. It's a one-pan meal that comes together in a straightforward sequence of steps, making it approachable even on a weeknight. Let it rest for five minutes before serving and watch it disappear fast.

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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 whole milk
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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