With the colder weather and darker nights drawing in a firm family favourite has appeared back on our menu…cottage pie goes down well with all of the children and this recipe makes it safe for number four too.
Allergy Free Cottage Pie
- 1kg Minced Beef
- 2 Chopped Onions
- 3 Sliced Carrots
- 2 Cloves Chopped Garlic
- 3 tbsp Wheat Free Flour
- 1 tbsp Tomato Puree
- 850ml Wheat Free Beef Stock
- Sprigs Of Thyme
- 1 1/2kg Chopped Potatoes
- 220ml Oat Milk
- 25g Dairy Free Margarine
- Heat a little oil in a large pan and brown the mince. Next add the vegetables and cook for around twenty minutes. Add the puree, flour and garlic and cook for another few minutes. Add the stock and herbs and cook uncovered for about 45 minutes.
- Place the potatoes into a pan of boiling water and cook until soft. Once ready drain and mash together with the milk and margarine.
- Lastly spoon the meat into a large ovenproof dish and spoon the mash potato into the top. Score all over with a fork and cook for 30 minutes in the oven at Gas Mark 7, 220C/200 Fan.
- Once bubbling and golden it will be ready to serve.
There is always a big debate in this house as to how it is served. My favourite is fresh green vegetables and the the others favour baked beans. What is your favourite accompaniment?
I love a cottage pie, but it has to be served with vegetables.
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Glad your with me on that!! X
Looks delicious! Here in the USA people will often refer to it as shepherd’s pie, but my understanding is that it has to be with lamb to be shepherd’s pie, right?
As to how to serve it, we often eat it on its own. It’s just that good. 🙂
Yes that’s right. To be honest I call it shepherds pie but thought I needed to title it correctly on my post!!
On its on is good and your right it is really great 🙂