Updated 23rd April 2024
I’ve always loved cottage pie. It’s yet another one of the many tasty meals I grew up tucking into, as it was something that my mum and grandma frequently made.
Cottage pie is such a hearty and comforting meal. And thanks to Steve Wright on Radio 2 talking about the fondness of traditional hearty pub food (cottage pie was mentioned!), I felt inspired to share my own version of this yummy fork food.
I know that the kitchen can get in a bit of a pickle whilst in the midst of cottage pie prep. However it’s truly worth this short lived mess, for the sheer satisfaction of when the completed ‘pie’ is slipped into the oven to bake, brown and bubble to perfection, and you have that splendid, and rather satisfying opportunity, to get shipshape in the kitchen again.
On this occasion I’ve added chopped tomatoes to my cottage pie. By doing this, it saved needing to thicken the mince and gave it a really nice flavour. I also chopped my veg rather chunky, but finely diced would work well too.
Ingredients (serves 4)
500g good quality minced beef (I get mine from my local butcher)
1 large onion, finely chopped
¼ swede, diced
2 large carrots, diced (if the skin is good leave it on, just wash and slice…lots more flavour and very good for you)
2 sticks celery, chopped
Gluten free beef stock pot or cube
Ground *black pepper
575ml (pint) boiling water
400g tin chopped tomatoes
1.5kg Maris Piper or King Edward potatoes, peeled and cut into even size pieces
25g butter
75g mature cheddar cheese, grated
Method
Prepare and chop all the vegetable. Including peeling, slicing and popping the potatoes into a pan of cold water so they are ready to boil when needed.
Add the mince, chopped onion and a good twist of black pepper, to either a large saucepan or deep frying pan. Place the pan on the heat and gently brown the mince. Stirring all the time so the mince breaks down.
Add the stock pot or cube, mix well and cook out for a few minutes, allowing it to dissolve and its flavours to be absorbed into the mince.
Add the diced, carrot, celery and swede to the pan and give everything a good stir.
Pour in the boiling water. Bring to the boil then turn down to a gentle simmer. Leave to cook for 20 minutes.
Whilst the mince is cooking put the potatoes on to boil. They will take approx. 15-20 minutes to cook. Once cooked drain them well and mash, adding butter and seasoning to taste.
Going back to the mince, stir in the chopped tomatoes and cook out on a fast simmer for about 10 minutes. Check for seasoning. I didn’t feel the need to add any additional salt as I felt the stock pot had balanced the flavour really well, but I did add plenty of back pepper.
Transfer the mince into a large ovenproof dish; the one I used measured 10 x 9 inch and 2 inch deep.
Spoon the mashed potato evenly over the mince, smooth over and then fork over the top. This will give you yummy potato ridges, that crisp up beautifully in the oven!
Grate the cheese over the top of the mash. I also like to finish with a good twist of black pepper.
Transfer the pie into a hot oven 220C/425F/Gas 7/200C Fan and bake for about 25 minutes until it’s golden brown and piping hot. Remove from the oven and leave to settle for 5-10 minutes before dishing out.
Recipe notes and suggestions:
Cottage pie can be prepared in advance. Prepare it up to the stage until it’s oven ready (but without the grated cheese sprinkled over), then allow it to cool before covering with foil and transferring to the fridge where it can be stored for up to 48hrs. Cottage pie can also be frozen.
I’m a fan of serving cottage pie with any green veg that grabs me at the time. I’m also rather partial to enjoying it with *baked beans!
Thanks for checking out my cottage pie recipe. For more yummy gluten free meal ideas click HERE.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
