Gluten Free Cottage Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 medium potatoes, peeled and quartered
  • ¼ cup water
  • 3 tblsp. butter, divided
  • 2 tsp. salt, divided
  • dash of pepper
  • 2 tblsp. olive oil
  • 1 onion, minced
  • 1 carrot, minced
  • 1 lb. ground beef
  • 1 tblsp. Bob's Red Mill All Purpose Gluten Free Baking Flour
  • 1 cup gluten free beef stock (I use Herb Ox bouillon)
  • 1 tsp. thyme
  • dash of nutmeg
  1. Preheat oven to 400℉.
  2. Boil potatoes for 15 minutes. Drain and mash potatoes with a potato masher. Add water, 1 tblsp. butter, 1 tsp. of salt and a dash of pepper. Whip with a spoon until fluffy and set aside.
  3. Heat oil in a skillet. Add onion and carrot and cook on low heat for 15 minutes. Add ground beef and stir over a medium heat, breaking up meat with a spatula for 5 more minutes. Drain beef mixture. Then add flour for 2 more minutes. Pour in bouillon, thyme, 1 tsp. salt, and nutmeg. Simmer until thickened for 5 minutes. Spoon into a 9-inch pie plate. Spread the mashed potatoes over the top. Scatter the remaining 2 tblsp. of butter around the potatoes. Bake for 30 minutes.
Recipe by Gluten Free Homestead at