Gluten Free cottage pie

The air is crisp, isn’t it wonderful? It will soon be time to fire up the slow cooker, but for now, we’ll make do with a satisying autumnal classic. Mash is a personal thing – use as many potatoes, as much milk and whatever quantity of butter you wish. I offer only guidelines and my passion for good food.

Gluten free cottage pie

Serves Four


250g beef mince

1 leek, chopped and rinsed

1 onion, peeled and diced

3 small carrots, peeled and chopped

300ml beef stock (Knorr or Kallo are excellent)

a generous splash of red wine

dried mixed herbs

salt and pepper

mashed potato (see above)

x amount of feta cheese


1) Heat your pan until quite hot with a glug of sunflower oil. Turn down the heat, add the leek, onion and carrot, listen to the sizzle and stir.

2) Saute the vegetables low and slow for around twenty minutes, before crumbling in the minced beef. Increase the heat ever so slightly and cook the meat until no pink parts remain. Preheat the oven to 180C.

3) Splash in the wine and cook for a few minutes before adding the stock. Season, sprinkle over some dried herbs and bring to the boil, remembering to taste test to see if any thing more is required to suit your tastebuds.

4) Simmer for a further ten minutes or until the carrots are mostly cooked. Transfer mince to suitable dish, top with mash, crumble over the feta and place in the oven for around 20 to 30 minutes.

5) Finish under the grill for 5 minutes or so to brown the top. Feta doesn’t really melt like other oozy cheesy goodness, but it does lend a terrific flavour to the dish.



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