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

Delicious pork lasagne

Gluten Free/Wheat Free lasagne

Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Author The Gluten Free Greek

Ingredients

  • 500 g beef or pork mince
  • 500 g carton of Pasata or tinned tomatoes
  • 1 Gluten Free beef or lamb stock cube
  • 4 chopped spring onions or small red onion
  • 3 chopped carrots
  • 1 courgette sliced
  • 150 g strong mature cheddar
  • 250 ml milk or cream
  • 50 g butter
  • 50 g plain gluten free flour
  • salt and freshly ground pepper
  • 12 lasagne sheets

Instructions

  1. Bring water to the boil and boil the carrots until soft

  2. Add some oil to a frying pan and fry the mince for 2-3 mins until browned all over

  3. Fry the spring onions

  4. Transfer the mince, spring onions and carrots to a larger pan on low heat and add the tinned tomatoes and 1 and a 1/2 pints of beef stock. Simmer gently for around 5 mins and mix well.

  5. Add a pinch of salt and pepper
  6. Soften the lasagne sheets in boiling water

  7. Place the first layer of lasagne sheets at the bottom of your ovenproof dish

  8. Add a layer of mince meat sauce

  9. Repeat this process until your last layer is mince meat sauce

  10. In a small pan, add the flour, milk and butter and stir on a low heat. Mixture should be a creamy sauce.

  11. Spread the sauce over the lasagne and grate the cheese over the top

  12. Bake for around 35 to 40 mins at 180°C until golden brown.

  13. 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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