Gluten Free Cottage Pie
Servings Prep Time
2people 20minutes
Cook Time
70minutes
Servings Prep Time
2people 20minutes
Cook Time
70minutes
Ingredients
Potato topping
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.