This classic gluten free shepherd's pie is bursting with seasonal vegetables, succulent steak mince and topped with luscious velvet twice-baked mashed potatoes!
Yield: 4 to 6 servings
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When I'm cooking for the blog, keeping the food hot long enough for me to take photos can be a real challenge. So I avoid having to nuke cooked food in the microwave and rest my dishes on stone tiles--they're perfect conductors of heat, and keep the dishes nice and warm! Stone tiles, like the Retro Marengo collection I used in these photos, also make perfect trays for serving hot food from. My tiles come from Sabbini, where they have a huge collection of the some of the most gorgeous stone tiles, I've ever seen!
1 onion, diced
1 tablespoon tomato puree
1 tablespoon dried thyme
1 tablespoon olive oil
150 grams fresh or frozen summer vegetables
500ml gluten free beef stock
750 grams beef steak mince
sea salt
black pepper
For the twice-baked mash
4 large baking potatoes
25 grams butter
200ml milk
100 grams white cheddar cheese
salt
pepper
chives
Need a conversion? Use this handy chart.
By baking the potatoes before you mash them, you make them extra smooth and velvety--that's the secret to perfect mash! Of course, sometimes, you don't want to spend an hour baking potatoes or if you're pressed for time, just boil the potatoes and make traditional mash before topping the mince and the vegetables. It will be just as tasty, guaranteed!
Prep time:
Cook time:
Gluten Free Cottage Pie with Twice Baked Mash
A cottage pie is similar to a shepherd's pie but the main difference is in the type of mince used. Where a shepherd's pie uses lamb mince, a cottage pie uses beef mince or ground beef. This dish is classic comfort food and can be enjoyed year round, but is especially great this time of year when the produce is at its sweetest and ripest. To make it even more indulgent, I topped it with a downright decadent double baked mashed potato, giving it the creamiest, most velvety finish imaginable!When I'm cooking for the blog, keeping the food hot long enough for me to take photos can be a real challenge. So I avoid having to nuke cooked food in the microwave and rest my dishes on stone tiles--they're perfect conductors of heat, and keep the dishes nice and warm! Stone tiles, like the Retro Marengo collection I used in these photos, also make perfect trays for serving hot food from. My tiles come from Sabbini, where they have a huge collection of the some of the most gorgeous stone tiles, I've ever seen!
Ingredients:
For the cottage pie1 onion, diced
1 tablespoon tomato puree
1 tablespoon dried thyme
1 tablespoon olive oil
150 grams fresh or frozen summer vegetables
500ml gluten free beef stock
750 grams beef steak mince
sea salt
black pepper
For the twice-baked mash
4 large baking potatoes
25 grams butter
200ml milk
100 grams white cheddar cheese
salt
pepper
chives
Need a conversion? Use this handy chart.
How to Make Classic Gluten Free Cottage Pie
By baking the potatoes before you mash them, you make them extra smooth and velvety--that's the secret to perfect mash! Of course, sometimes, you don't want to spend an hour baking potatoes or if you're pressed for time, just boil the potatoes and make traditional mash before topping the mince and the vegetables. It will be just as tasty, guaranteed!
Instructions:
- Preheat the oven to 200C/400F.
- Bake the potatoes without scoring the skin for an hour. Remove from the oven, reduce the temperature to 180C/350F and let the potatoes cool.
- Add the oil to a large skillet and fry the onion, add the mince and cook over high heat until it is no longer pink, about 5 minutes.
- Add the tomato paste, thyme and vegetables and beef stock and let simmer about one minute before pouring into a baking dish.
- Make the mash by scooping the flesh out of the potato skins and combining it with the salt, pepper, milk and butter in a bowl. Stir to combine and spread on top of the mince and vegetables. Sprinkle over the cheddar cheese and bake for 15 to 20 minutes until the mash has set.
- Sprinkle over chives and serve hot.
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