Tuesday, 17 March 2015

Recipe: Healthy Gluten Free Cottage Pie

Gluten Free Cottage Pie

Is there a more comforting meal than cottage pie?! It's one of my favourite meals and it never fails to warm me up and cheer me up after a long rainy day. 

Gluten Free Cottage Pie
Gluten Free Cottage Pie

I am gluten intolerant so all my recipes are gluten free. This could easily work as a vegetarian cottage pie by simply not using any mince (there's plenty of veg in there for a meal on it's own!) or substituting it for quorn mince OR substituting the mince for lentils to give it a bit of texture. 

*Apologies for the quality of the photos on this post- I made this for dinner and the lighting was terrible! I can assure you it tasted lovely though, and that's the main thing, right?!*

Ingredients
(Serves 3)

1 packet of low fat lean beef mince (or quorn mince, or 1-2 cups of lentils if you're making the vegetarian version)
3 garlic cloves
1 onion 
Half a packet of mushrooms 
1 pepper
3 carrots 
Half a tree of broccoli
1 tin of chopped tomatoes
Squirt of tomato purée
1 teaspoon of ground turmeric
Approx 2 tablespoons of Worcester Sauce (but add according to your taste really)
1-2 teaspoons of mixed herbs (or oregano and thyme)
One tablespoon of Boullion (Or stock if you don't have any Boullion- but I'd recommend getting it if you've not had it before, it's tastier than stock!)
Salt and Pepper

2 Baked Potatoes
2 Sweet Potatoes (this recipe also works really well with just 5-6 sweet potatoes and no baked potatoes- and will be even healthier that way!) 
A dash of semi-skimmed milk
1 knob of Butter 

Method

1. Put the mince straight into a frying pan (no oil required as the mince is oily enough) and season it. Fry on a low light.

2. Chop up all the veg and add it to the pan, starting with the onion, garlic and mushrooms. Then when the mushrooms and onions are turning golden, add the pepper and then the carrots. Finally, chop the broccoli up into small pieces and add it to the pan. 

3. Add the turmeric and mixed herbs, followed by the chopped tomatoes, tomato purée, bouillon and worcester sauce, along with one cup of water. 

4. Leave to simmer for approx 30 minutes. 

5. Preheat the oven to 120 degrees. 

6. In the mean time, boil the kettle and chop up the baked potatoes. (I personally prefer to keep the skin on because it's healthier, but obviously that is optional). Add to a pan and boil on a medium-high heat. 

7. Skin and chop the sweet potatoes. After 5 minutes add the sweet potatoes to the potato pan- they will boil much quicker than the baked potatoes do.  Boil both until they are soft all the way through, sliding off a knife. Then drain the water, put back into the pan and mash them with a knob of butter and dash of milk. Only add the milk in a bit at a time because you don't want the mash to be too runny!

8. Add the mince mixture to an oven proof dish. Spoon the mashed potato on top, using a fork to spread it evenly. 

9. Cook in the oven for approx 20 minutes on 120 degrees to brown the potatoes. Keep an eye on it, it might need less time depending on your oven, but it's completely cooked before it goes in the oven so don't be worried about taking it out earlier, it's just to brown it!

Enjoy!

Let me know if you make this in the comments below or Tweet me @rostinted- I'd love to see pics if you do!

What is your comfort dish?
Rosy x

1 comment:

  1. That sounds lovely, I might even try this alternative version as it's what I was planning for dinner tomorrow night anyway- yummy xxx


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