It’s heading into winter now, and there’s nothing better than coming home and having a hot, home cooked hearty meal. Since I moved out of my parent’s and left the West Midlands in favour of some sea air up north, I just LOVE going back home to see my family, and smelling the smell of home again. Since we lost my mum, my dad has had to learn to cook more than what he used to, and he loves cooking for us all.

One of the things he makes that I absolutely love, is his cottage pie. So much so, that I asked him for the recipe, and tried to figure out the measurements (he’s made it so many times, it just comes naturally to him now). He has done so well to learn how to cook amazing meals, AND to learn about gluten free. Things like stock cubes, Worcester sauce etc… are all things your family members sometimes don’t know contain gluten, but my dad just gets it. He doesn’t make me feel like I’m a fussy eater, even though I absolutely hate peas (hence why you won’t see any in the photographs).

The best thing about making this where I live now, in Southport, is that it makes the house smell like it, and it reminds me of home. It’s fairly easy to make, and rather cheap too.

Gluten Free Cottage pie

• Servings: 8
• Time: 30 mins
• Difficulty: Easy
• Print

A comforting family recipe for a traditional cottage pie.

Credit: thecoeliacsloth.com

Ingredients

• 3 Carrots, diced.
• 1tsp olive oil
• 500g Minced beef
• 1 Onion, chopped
• 1tsp Mixed Herbs
• 1tbsp Tomato Puree
• Handful of Peas
• 400ml Gluten free Beef Stock
• 2tbsp Gluten free Worcester Sauce
• 800g Mashed Potatoes 
• Handful of Mature Cheddar Cheese

Directions

1. Preheat oven to 180°c.
2. Prepare your potatoes for mashing, when cooked, mash how you normally do them.
3. Boil the carrots in a saucepan until softened. Drain and set aside.
4. On a medium heat, fry the onion in a saucepan in the olive oil until softened. 
5. Add the minced beef, and cook until browned.
6. Then, stir in the beef stock, mixed herbs, Worcester sauce and tomato puree. 
7. Leave to simmer on a low heat for 15 minutes. If the stock hasn’t reduced, you can thicken it up with some cornflour.
8. Stir in the carrots and peas, simmer for another 5 minutes.
9. Transfer your minced beef mix to an ovenproof dish, and spread out evenly. 
10. Top the minced beef with your mashed potato, and lightly drag a fork over the top to create an even, ridged topping.
11. Sprinkle your cheese on the top. 
12. Bake in the oven for 15 minutes, or until the mashed potato has browned on the top. 
13. Serve hot from the oven, and enjoy on a wintry day! 

Enjoy!