Gluten Free Cottage Pie

Cottage pie also known as shepherd’s pie, what is the difference? The difference is the meat. Shepherds pie is made with lamb and cottage pie is made with beef. This deliciously flavoured cottage pie has fluffy cheesy potato topping and can be made in less than an hour. In this gluten free recipe, I used Swiss chard to line the pie dish and instead of using butter in the potatoes I used buttermilk and cheese, adding twist on basic cottage pie


1 Tbsp. grape seed oil
1 medium size onion, chopped
1 lb. lean ground beef
2 tsp. fresh rosemary, finely chopped
1 bay leaf
2 carrots, diced
1 cup gluten free beef stock, divided
1 Tbsp. gluten free Worcestershire Sauce
Pink Himalayan salt and black pepper to taste
1 cup frozen peas
½ cup sliced mushrooms
1 Tbsp. gluten free tapioca starch
½ cup chopped fresh parsley
2 large potatoes, peeled and quartered (I used russet potatoes)
½ cup buttermilk
1 cup grated cheddar cheese
4 large Swiss chard leaves, stems removed


In a large saucepan, sauté onions until slightly brown. Add the beef and while constantly stirring cook until browned
Add rosemary, bay leaf, carrots, mushrooms, peas and ½ cup of the stock and season with salt and pepper. Cover and simmer for 20 minutes. Remove the bay leaf
Whisk together ½ cup of stock with tapioca starch and add to the beef mix, cook for 1 minute. Stir in parsley and transfer to a pie dish lined with Swiss chard. Preheat oven to 400 F
While the beef is cooking, boil the potatoes until soft, then drain and add buttermilk. Whip the potatoes and then stir in cheese. If needed add a little more buttermilk
Top the beef mixture with the potatoes and bake on upper rack in the oven for 15 minutes or until the potatoes are golden brown
Cool the pie for 15 minutes before serving

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