Gluten Free Deliciously Cheesy Cottage Pie Recipe

Gluten Free Deliciously Cheesy Cottage Pie Recipe.

Cottage pie is one of my favourite dishes in the entire world. It is just so homey and nice to eat, especially as winter is slowly creeping up on us.

It is the perfect family friendly recipe – so make sure to share the love and give a portion to all of your loved ones! Happy eating! 🙂

Ingredients  

Mash

• 2.5 kg Potatoes (I know this is a lot of potatoes but that is because I love a potato heavy cottage pie, however using 1.5kg of potatoes is more than sufficient)
• 175 g Parmesan Cheese
• 150 ml Milk Use whatever milk that you like
• 4 tbsp Rosemary

Beef Mixture

• 1 kg Mince Beef
• 195 g Sweet Corn (in water weight) 2 small cans of sweet corn
• 3 tbsp Tomato Puree
• 4 tbsp Gluten Free Worcestershire Sauce Make sure to also use the Worcestershire sauce when serving
• 4 tbsp Gluten Free Beef Stock
• 375 ml Water For the beef stock
• 2 Carrots
• 2 Red Peppers
• 2 Medium White Onion
• 275 g Cherry Tomatoes
• 200g Snap Peas Or you could use normal peas
• 1/2 tbsp Pepper
• 4 tbsp Rosemary
• 4 tbsp Thyme

Method

Step 1 – Preheat the oven at 220^oC (200^oC fan)

Step 2 – Mash

• Peel the potatoes and cut them up into large chunks to make it easier to put them into the large boiling pot
• Boil the potatoes for 40-60 minutes at a medium-high heat or until the potatoes are fully boiled
• Drain water from the boiling pot containing the potatoes
• Then, in a separate bowl or the pot that was use to boil the potatoes, with a masher start mashing the potatoes and slowly add in the milk to make it easier to mash
• After that, add in the Parmesan cheese and rosemary to the mash

Step 3 – Beef Mixture

• Whilst the potatoes are boiling, start making the beef mixture for the cottage pie
• Add olive oil to a saucepan and put it on high heat
• Whilst the olive oil is heating up, finely chop up the white onions, carrots, red peppers and snap peas
• Once the olive oil is sizzling in the saucepan, add in the white onions and let them sit by themselves until they are a nice golden brown colour
• Next, add in the chopped carrots, red peppers and snap peas
• Add in the mince beef and wait until it is a nice brown colour – this should take approximately 15-20 minutes.
• Once the beef is fully cooked, add in the tomato paste, cherry tomatoes, Worcestershire sauce, beef stock mixture and sweet corn (including the water from the sweet corn can for some sweetness).

Step 4 – Assembly and Cooking

• To assemble, add the beef mixture to an oven dish and then place the mash on top
• To get those nice lines on top of the mash, get a fork and slowly drag the fork along the mashed potatoes
• Next put the cottage pie in the oven for 20-35minutes or until the potato mash is a golden brown on top
• Now for my favourite part, dig in and eat! 😊

Tips and Tricks

• Adding in the sweet corn water as well as the sweet corn that comes in the can makes the beef mixture a little bit more sweet. Additionally, by adding in the sweet corn water from the can you don’t have to add in as much water for the beef stock
• Personally, I boiled my potatoes for the full 60 minutes because that meant that it was so much easier to mash, but it is really up to you
• Forking the mash makes it have those pretty lines and they get lovely and crispy which it a lovely section to eat
• Make sure to place the bottle of Worcestershire sauce on the table when serving so people can put extra on their cottage pie. Adding Worcestershire sauce on it to serve is just really lovely it is a great pairing. Honestly, I had to hunt far and wide to find a gluten free Worcestershire sauce and I found one in Holland and Barret, it was very yummy and I love the tanginess that Worcestershire sauce gives to the recipe! 🙂
• In this recipe I used 2.5kg of potatoes, I know this is a lot of potatoes but that is because I love a potato heavy cottage pie, however using 1.5kg of potatoes is more than sufficient.

Adding Cheese to the Mash Mixture – is it necessary?

Well, to see how necessary adding the cheese I made a small batch of cottage pie without the cheese. And whilst it still tasted perfectly lovely, as a cheese lover myself I think adding the cheese just makes the dish a bit more flavourful. The picture below is my small batch cottage pie that I tested without putting cheese in the mash. When not adding the cheese I still added the exact same ingredients and measurements to the mash recipe, but just this time without the cheese.

Storage

• Cottage pie can be left in the fridge for up to 3-5 days and frozen for up to 2-3 months if properly stored (remember when defrosting defrost the cottage pie the day before).
  • To properly freeze and store in the fridge, the cottage pie must be put in an air-tight container.
• Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way, it is always better to be safe than sorry. Additionally, when storing always use an air-tight container otherwise these times do not apply.

Thank You For Reading! 🙂

Thank you so much for reading my Gluten Free Deliciously Cheesy Cottage Pie Recipe. Hopefully, you’ll give it a try and get to experience what it is like to eat the food of VIPs.

Gluten Free VIPs

<3 <3 <3

xxx

P.S. For more dinner recipes have a look at my Gluten Free Lasagne with an Extra Cheesy Twist Recipe. and also my Gluten Free Roast Turkey Leg with Vegetables Recipe!

Also for more savoury snacks in general have a look at my Gluten Free Delicious Air Fryer Sweet Potato Chips Recipe.