Creamy Gluten Free Cottage Pie

Creamy Gluten Free Cottage Pie, ideal for use with leftovers.

You can make this Gluten Free Cottage Pie recipe with minced beef from the chilled counter at the supermarket or butcher, but if you’ve got leftover roast beef you can dice that really finely and that works just as well. It also means you’ll have some delicious leftover beef gravy to make the sauce with!

This is a recipe adapted from the Hairy Dieters’ first book – formerly the Hairy Bikers, before they lost a load of weight – so it’s nice and healthy. It’s mostly gluten free but they include Worcestershire Sauce, which unfortunately isn’t gluten free. Instead we’ve started using a splash of good quality Balsamic Vinegar instead, which adds the same sort of savoury flavour, but without the hidden gluten.

You could also serve this Gluten Free Cottage Pie with some garden peas or a chunk of gluten free baguette if you’re particularly hungry – the main recipe is lower calorie, after all!

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Gluten Free Cottage Pie

Course

Mains

Cuisine

British

Prep Time

20 minutes

Cook Time

70 minutes

Servings

people

Ingredients

• 200 g Minced Beef
• 1 Onion chopped
• 1 Celery Stick chopped
• 1 Carrot chopped
• 1 Parsnip chopped
• 300 g Chopped Tomatoes
• 1 tbsp Tomato Puree
• 250 mL Beef Stock
• 1 tsp Balsamic Vinegar
• 2 tsp Cornflour

Potato topping

• 300 g Potatoes
• 1 Leek
• 75 g Crème fraîche

Course Mains Cuisine British Prep Time 20 minutes Cook Time 70 minutes Servings people Ingredients 200 g Minced Beef 1 Onion chopped 1 Celery Stick chopped 1 Carrot chopped 1 Parsnip chopped 300 g Chopped Tomatoes 1 tbsp Tomato Puree 250 mL Beef Stock 1 tsp Balsamic Vinegar 2 tsp Cornflour Potato topping 300 g Potatoes 1 Leek 75 g Crème fraîche

Instructions

1. In a saucepan brown the mince with the chopped vegetables
2. Once browned add the chopped tomatoes, tomato puree, beef stock and balsamic vinegar. Bring to the boil and reduce to simmer for 30 minutes
3. Preheat the oven to 220ºC/ 200ºC Fan/ Gas 7
4. Peel and cube the potatoes, boil for approximately 20 minutes.
5. Drain the potatoes and set to one side
6. Add a little oil to the pan (that previously contained the potatoes) and gently fry the leeks until soft.
7. Add the potatoes back in with the leeks and mash with the crème fraîche
8. Mix the cornflour with water to make a smooth paste. Add to the beef mix for 2-3 minutes to thicken the sauce.
9. In an oven proof dish add the beef mix. Spoon the potato and leek topping over the beef.
10. Place the pie into the preheated oven and cook for 30 minutes until the topping is golden brown.
11. Remove from the oven and serve

Recipe Notes

If you are less concerned with counting calories you could add a little grated cheese to the top just before putting in the oven.