Rye Free Gluten Free Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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