Gluten-Free Beef Cottage Pie
Savor the comforting warmth of this Gluten-Free Beef Cottage Pie, a hearty and wholesome dish perfect for family dinners or special occasions. This recipe combines tender ground beef simmered with a medley of fresh vegetables—including carrots, celery, and peas—infused with the rich flavors of gluten-free Worcestershire sauce and fresh thyme. Topped with creamy, Parmesan-infused mashed potatoes, this savory pie is baked to golden perfection, delivering a filling and satisfying gluten-free meal that doesn't compromise on flavor. Ready in just over an hour, it's an ideal recipe for those seeking a delicious, allergy-friendly twist on a classic British favorite. Keywords: gluten-free cottage pie recipe, beef cottage pie, comfort food, mashed potato topping, gluten-free dinner ideas, easy family meals.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 2 tablespoons Gluten-free Worcestershire sauce
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 1 teaspoon Fresh thyme
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pounds Potatoes, peeled and quartered
- 0.5 cup Butter
- 0.5 cup Milk
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, add the peeled and quartered potatoes and cover with water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.
While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 2-3 minutes until translucent.
Add the minced garlic, diced carrots, and diced celery to the skillet, and cook for another 5 minutes until the vegetables start to soften.
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in the gluten-free Worcestershire sauce, tomato paste, and beef broth. Add the fresh thyme, salt, and black pepper. Allow to simmer on low heat for 10 minutes.
Add the frozen peas to the meat mixture, stir well, and cook for an additional 5 minutes. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Add butter and milk, and mash the potatoes until smooth and creamy. Stir in the Parmesan cheese.
Spread the beef mixture evenly into a baking dish. Top with the mashed potatoes, spreading them evenly across the top. Use a fork to create a pattern if desired.
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the filling is bubbling.
Allow the pie to cool for a few minutes before serving. Enjoy your gluten-free beef cottage pie!
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 45.4 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 749 mg | 58% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6782 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
