Christiana’s Cottage Pie!

christianas cottage pie

Christiana’s cottage pie is a definite for the cold, wet weather! If you want a tasty mid week meal, then you can’t go wrong with a cottage pie! You can add all sorts of vegetables if you have any leftovers. I sometimes use courgettes in mine. This should keep you warm and cheery! This recipe feeds two people, but of course you could double the amount and make it for more!

cottage pie

cottage pie

Tasty Cottage Pie 

You will need:

500g lean mince beef (or lamb if you prefer)

2 large diced onions

handful of peeled and diced potatoes, or peeled sweet potatoes

150g strong mature cheddar

cup of frozen peas

Gluten Free beef or lamb stock cube

500g carton of Pasata or tinned tomatoes

250ml milk or cream

50g butter

Method:

1.  Boil the mince in water (make sure water covers the mince)

2. Cook mince until most of the water has disappeared (as if by magic!)

3. Add the pasata and 1 and a 1/2 pints of beef stock and finely chopped onions

4. Cook for 40 mins until the meat is tender

5. Add the frozen peas (for the last 5 mins)

6. Add a pinch of salt and pepper

For the potatoes:

1. Boil potatoes until very soft.

2.Drain and mash with milk and butter.

3. Add half the grated cheese, add salt and pepper to taste.

and finally!

Layer the mince meat first in an oven proof dish. I normally use my grandmothers round stainless steel Tepsi (28 cm). You could use an oven proof dish depending on how many you are serving.

Add the potatoes to cover the mince meat and sprinkle on the grated cheese.

Cook for around 35 mins at 180°C until golden brown.

 Enjoy with a crispy salad! 

 Kali Orexi! 

Psst! You may want to see my other post on how to make a delicious hearty Fish Pie!

christianas cottage pie

christianas cottage pie

Tasty Gluten Free Cottage Pie

Gluten Free/Wheat Free

Course Main Course
Author The Gluten Free Greek

Ingredients

  • 500 g lean mince beef or lamb if you prefer
  • 2 onions
  • handful maris piper potatoes or sweet potato peeled
  • 150 g strong mature cheddar
  • cup of frozen peas
  • Gluten Free beef or lamb stock cube
  • 500 g carton of Pasata or tinned tomatoes
  • 250 ml milk or cream
  • 50 g butter

Instructions

  1. Boil the mince in water (make sure water covers the mince)
  2. Cook mince until most of the water has disappeared (as if by magic!)
  3. Add the pasata and 1 and a 1/2 pints of beef stock and finely chopped onions
  4. Cook for 40 mins until the meat is tender
  5. Add the frozen peas (for the last 5 mins)
  6. Add a pinch of salt and pepper
  7. For the potatoes:
  8. Boil potatoes until very soft.
  9. Drain and mash with milk and butter.

  10. Add half the grated cheese, add salt and pepper to taste.
  11. and finally!
  12. Layer the mince meat first in an oven proof dish. I normally use my grandmothers round stainless steel Tepsi (28 cm) but in the picture above I have used an oven proof dish.

  13. Add the potatoes to cover the mince meat and sprinkle on the grated cheese.
  14. Cook for around 35 mins at 180°C until golden brown.
  15. Enjoy with a crispy salad!

 

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5 Comments

    • 10th January 2016 / 11:48 am

      Thankyou Stephen! 🙂

  1. MM Jaye
    11th January 2016 / 6:07 pm

    Mouthwatering! I’ll definitely try it!

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