Easy Gluten Free Cottage Pie

​Hey there! Today’s recipe is Gluten Free Cottage Pie, a hearty meal that’s easy to make and eager to please. You’ll be asking for seconds! It’s also known as Shepherd’s Pie depending on what kind of meat you use in it!

HERE’S THE INGREDIENTS TO MAKE THIS Gluten Free Cottage Pie:

2 LBS White or Russet Potatoes, peeled and cut into ~1-inch chunks
2 LBS Ground Beef- use lamb for Shepherd’s pie.
1 medium Onion, chopped
3 Garlic Cloves, crushed or minced
(1) 6-oz can of Tomato Paste
1/2 c Worcestershire Sauce
2 c Beef Broth
1 c Red Wine
1/4 C Cup for Cup gluten free flour blend
1c Frozen Carrots. Peas, Celery, Greenbeans, Onions, Mushrooms-avoid corn if you’re keto
1/2 c Heavy Cream or Half and Half
1 c of butter divided
Pinch of Salt and Pepper

HERE’S HOW TO MAKE Gluten Free Cottage Pie or Shepherd’s Pie:

Preheat your oven to 375° F and coat a deep baking dish with butter.
Place the Potatoes and a pinch of Salt into a pot of cold water.
Cover and bring to a boil.
Remove the cover and boil for 10-12 minutes, until you can stab easily with a fork.
While the Potatoes are going, heat a skillet over medium heat.
Add the Ground Beef, Onion, Garlic, and a pinch of Salt and Pepper to the skillet and cook, breaking up the meat until it’s browned.
Add the veggies to the meat and saute.
1/4 c of butter goes into the meat mixture.
Add in Worchestershire Sauce and Red Wine.
While the Meat Mixture is simmering, drain the Potatoes and return to the pot.
Make a Slurry with beef broth and gluten free flour.
Stir into the meat mixture.
Cook until thickened.
Add your Heavy Cream and 3/4 c of butter and S & P to the potatoes and mash to desired consistency.
Add the Meat Mixture to the prepared Casserole Dish, then top with Mashed Potatoes and Cheese.
Bake for 15 minutes at 375°F then Broil until cheese is bubbly and browned.


What is Cottage Pie?

According to Wikipedia, is a dish with cooked minced meat topped with mashed potatoes. The most defining ingredients are the meat, onions, and sauce topped with mashed potatoes. However, many variants include veggies.
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What’s the difference between Shepherd’s Pie and Cottage Pie?

The secret’s in the meat! Shepherd’s pie uses lamb. Cottage Pie uses beef. The rest is the same but still delicious either way you make it!

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO ENJOY THESE:

GLUTEN FREE SPAGHETTI SQUASH ALFREDO

DOUBLE CHOCOLATE BANANA MUFFINS (Gluten Free)
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GLUTEN FREE KETO ZUCCHINI NOODLE LASAGNA
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WATCH THIS:

@gggf.me Gluten Free Shepherd’s Pie □☘️ #glutenfree #shepherdspie #glutenfreestpattys #celiac #glutenfreefoodblogger #glutenfreelife #glutenfreetiktok #stpattysday #celiaclife #glutenfreerecipes #celiacliving #tiktokfood ♬ Irish St. Patricks Day Traditional - ProTraxx

Can I make this recipe Keto?

To make this Cottage Pie Keto, you would need to substitute the potatoes for mashed celery root or mashed cauliflower. You also need to change the gluten free flour for a lower carb flour choice. Some options are coconut flour, tapioca starch, or arrowroot flour. Watch your vegetable carbs as well. I would also use a low carb wine. Here are my recommendations.

Gluten Free Cottage Pie
prep time: 15 MINUTES
cook time: 15 MINUTES
additional time: 5 MINUTES
total time: 35 MINUTES

This Cottage Pie is comfort food to the max! Perfect for Saint Patrick's Day or any day! If you want to make it Shepherd's Pie then sub the beef for lamb! So yummy and easy to make!

Ingredients

• 2 LBS White or Russet Potatoes, peeled and cut into ~1-inch chunks
• 2 LBS Ground Beef- use lamb for Shepherd’s pie.
• 1 medium Onion, chopped
• 3 Garlic Cloves, crushed or minced
• (1) 6-oz can of Tomato Paste
• 1/2 c Worcestershire Sauce
• 2 c Beef Broth
• 1 c Red Wine
• 1/4 C Cup for Cup gluten free flour blend
• 1c Frozen Carrots. Peas, Celery, Greenbeans, Onions, Mushrooms-avoid corn if you’re keto
• 1/2 c Heavy Cream or Half and Half
• 1 c of butter divided
• Pinch of Salt and Pepper

Instructions

1. Preheat your oven to 375° F and coat a deep baking dish with butter.
2. Place the Potatoes and a pinch of Salt into a pot of cold water.
3. Cover and bring to a boil. Remove the cover and boil for 10-12 minutes,
   until you can stab easily with a fork.
4. While the Potatoes are going, heat a skillet over medium heat.
5. Add the Ground Beef, Onion, Garlic, and a pinch of Salt and Pepper to the
   skillet and cook, breaking up the meat until it’s browned.
6. Add the veggies to the meat and saute.
7. Add 1/4 c of butter to the meat mixture.
8. Add in Worcestershire Sauce and Red Wine.
9. While the Meat Mixture is simmering, drain the Potatoes and return to the
   pot.
10. Make a Slurry with beef broth and gluten free flour. Stir into the meat mixture. Cook until thickened.
11. Add your Heavy Cream and 3/4 c of butter and S & P to the potatoes and mash to desired consistency.
12. Add the Meat Mixture to the prepared Casserole Dish, then top with Mashed Potatoes and Cheese.
13. Bake for 15 minutes at 375°F then Broil until cheese is bubbly and browned.

© Michelle Bock

I hope you enjoy your cottage pie as much as we do!

As Always,

Best Wishes for Gluten-Free Dishes!

​XO,

​Michelle