BORING title I know! But you will not be bored with the taste of this cottage pie. I made this tonight as a twist on my original version I posted here last September. This version is gluten free, lactose free, garlic free, onion free but not taste free. In fact the kids loved the topping so much for afternoon tea, I was worried about running short for the topping of the pie.
Why this recipe is good for busy parents? Although it reads like a long prep, it can be done in 3 bursts.
1) Bake the vegetables and make the topping in advance (I did mine while we baked some cookies in the morning)
2) Make the mince filling in advance (I did mine at about 4:30pm)
3) Put together the two layers and simply throw into the moderate oven for about 30 minutes (but it doesn’t matter if it’s a touch longer). (I threw it in the oven at 5:15, got back to sprinkle the cheese on at 5:40 and took it out at 5:50, we were ready to eat it at 6pm).
So, it isn’t the prettiest thing to take a photo of. Unless I piped the topping on cold, I can’t imagine anyone serving up a hot family style cottage pie for their awaiting family and it looking as pretty as a picture. I also had a little drama at 4:30pm when unexpectedly Sydney Water arrived at my door needing to check the sewer line that runs through my backyard. So, with my two girls running around and two men digging up my backyard, I wasn’t too concerned about getting the photos perfect. A great suggestion from Emma on Instagram was that I could use individual ramekins to photograph it. The photos I have here won’t do it justice so you’ll just have to make it for yourself!
- 1 medium sized potato, pricked and rubbed with olive oil.
- 2 small sweet potatoes, pricked and rubbed with olive oil
- 1 medium - large sized swede, pricked and rubbed with olive oil
- 2 slices of gluten free bread, toasted and processed to make bread crumbs
- ½ cup lactose free cheese, grated
- 1 tbsp garlic infused olive oil
- 500g lean beef mince
- 2 carrots, grated
- 2 field tomatoes, diced
- 2 tbsp Fountain gluten free soy sauce
- ½ tsp dried oregano
- ½ tsp dried thyme
- salt and pepper for seasoning (to taste)
- Bake the swede, potato and sweet potatoes in a moderate (180oC) oven for at least 30 minutes. Allow them to cool. Remove the skins. Process the swede in a food processor. Mash the potato and sweet potato in a bowl. Add the swede and breadcrumbs to the bowl, season if required and set aside to use as the topping later.
- In a pan, heat the garlic infused olive oil and add the beef. Once it has started to brown, add the carrot, tomato and soy sauce with the herbs. If it is very watery you can thicken the mixture with cornflour (I didn't need to though).
- Preheat the oven to 180oC. In a 20cm x 20cm oven-proof dish, spread out the beef mixture and spoon over the topping. Bake for at least 30 minutes and sprinkle over the cheese at least 10 minutes before finishing up.
What is your must-have ingredient in cottage pies? Are you surprised how different this lowFODMAP version is?