Gluten Freedays: Cottage Pie

Welcome back to Gluten Freedays, where every dish promises a celebration of flavor without a speck of gluten in sight! Today, we’re embracing the comfort of home-cooked classics with a twist on a beloved favorite — the Cottage Pie.

Today, I’m thrilled to share with you a twist on a beloved classic – a heartwarming, gluten-free cottage pie that is as nourishing as it is satisfying. Imagine the rich, savory flavors of tender ground meat and fresh vegetables, all topped with a layer of creamy, golden mashed potatoes. But this isn’t your grandmother’s cottage pie; we’ve elevated the traditional with a secret ingredient that will awaken your taste buds and add a layer of complexity to this homely dish. The addition of cacao powder – yes, cacao! – infuses an unexpected but sublime richness into the filling, creating a beautiful harmony of flavors that will have everyone at the table asking for your secret. Perfect for a cozy family dinner, a friendly gathering, or just when you need that extra touch of home-cooked goodness, this gluten-free cottage pie promises to deliver comfort in every bite. So, tie on your apron, and let’s get ready to bake a little magic into our meal!

So tie on your apron, preheat your ovens, and let’s make a cottage pie that will not only satisfy your cravings but also keep your gluten-free lifestyle joyously on track. It’s time to make every day a Gluten Freeday!

Ingredients for the Filling:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 cloves garlic, minced
• 1 kg (about 2.2 lbs) ground beef or lamb
• 1 tablespoon tomato paste
• 1 cup gluten-free beef or vegetable broth
• 2 teaspoons cacao powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons Worcestershire sauce (ensure it’s gluten-free)
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup frozen corn kernels

Ingredients for the Potato Topping:

• 1 kg (about 2.2 lbs) potatoes, peeled and chopped
• 1/4 cup milk (or a dairy-free alternative)
• 2 tablespoons butter (or a dairy-free alternative)
• Salt and pepper to taste
• 1 egg yolk (optional, it adds richness and helps to brown the topping)

Instructions:

1. Preheat the oven to 400°F.
2. Prepare the filling: Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrots, and celery, and sauté until they start to soften, about 5 minutes. Add the garlic and cook for another minute.
3. Brown the meat: Increase the heat to medium-high and add the ground meat to the pan, breaking it up with a spoon. Cook until it’s browned and cooked through.
4. Add flavor: Stir in the tomato paste, gluten-free beef broth, cacao powder, dried herbs, and Worcestershire sauce. Bring to a simmer, then reduce the heat and let it cook gently for about 20 minutes until the liquid is reduced and the sauce is thick. Season with salt and pepper.
5. Add vegetables: Stir in the frozen peas and corn, then remove from heat.
6. Prepare the potato topping: While the meat is simmering, boil the potatoes in salted water until tender. Drain well, then mash with milk, butter, salt, and pepper until smooth. Stir in the egg yolk if using.
7. Assemble the pie: Spoon the meat filling into a gluten-free greased baking dish. Top with the mashed potatoes and spread evenly. Use a fork to create ridges on top if desired (this helps the top get crispy).
8. Bake the pie: Place in the oven and cook for about 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges.
9. Rest and serve: Let the cottage pie stand for a few minutes after baking before serving. This allows the filling to set slightly and makes it easier to serve.