Gluten Free Cottage Pie
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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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
- 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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