Gluten-Free, Dairy-Free Cottage Pie
This gluten-free, dairy-free cottage pie brings together a savory filling made with 2 pounds of 96% lean ground beef, simple vegetables and a creamy mashed potato topping. If you are looking for a beef shepherd’s pie without gluten or dairy, this hearty dinner fits the bill.
A comforting dinner with simple swaps
Use gluten-free flour to thicken the filling, then swap in dairy-free butter, unsweetened plant milk and dairy-free Parmesan-style cheese for the potato topping. Choose broth and Worcestershire sauce labeled gluten-free and dairy-free, too. The recipe makes six generous servings in a 9-by-13-inch baking dish.
Serving ideas
Serve a generous square with crisp green beans, roasted broccoli or a simple leafy salad dressed with olive oil and lemon. The vegetables add freshness alongside the rich beef filling and potato topping.
A look at the finished dish
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Yellow onion, ground beef and Worcestershire sauce form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 6 generous servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- 9-by-13-inch baking dish
- Large deep skillet
- Large pot and potato masher
- Rimmed baking sheet
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Flour or baking mix. This recipe specifies gluten-free 1:1 all-purpose flour blend. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Prepare before you start. Measure yellow onion, ground beef and Worcestershire sauce and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Gluten-Free, Dairy-Free Cottage Pie
Ingredients
Equipment
Method
- Prepare the potatoes. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. Place the potatoes in a large pot, cover with water and bring to a boil. Reduce to a steady simmer and cook for 10-15 minutes, until fork-tender.
- Soften the onion. While the potatoes cook, heat the olive oil in a large deep skillet over medium-high heat. Add the onion and cook for about 5 minutes, stirring, until softened.
- Cook the lean beef. Add the 2 lb of 96% lean ground beef, parsley, rosemary, thyme, salt and pepper. Break the meat into crumbles and cook for about 8-12 minutes, until cooked through and a food thermometer reads 160°F. Work in batches if the skillet is crowded, then return all the beef to the pan.
- Build the gravy. Stir in the Worcestershire sauce and garlic; cook for 1 minute. Add the gluten-free flour and tomato paste. Stir well and cook for 1 minute more.
- Add the vegetables. Stir in 1 cup of broth, the peas and carrots, and corn. Simmer for about 5 minutes, stirring, until thick and saucy. Add up to 1/2 cup more broth, a little at a time, if the filling looks dry.
- Mash the potatoes. Drain the tender potatoes and return them to the warm pot for 1 minute. Mash with the dairy-free butter, dairy-free milk, garlic powder, salt and pepper. Fold in the dairy-free Parmesan-style cheese. Add a splash of milk if needed to make the topping easy to spread.
- Assemble. Spread the beef filling evenly in the baking dish. Spoon the mashed potatoes over the filling and spread to the edges. Set the dish on a rimmed baking sheet to catch any drips.
- Bake and rest. Bake uncovered for 25-30 minutes, until the filling bubbles at the edges and the topping is hot throughout. Rest for 15 minutes, then divide into 6 generous servings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Milk: MALK or So Delicious unsweetened beverage where suitable. These do not provide the same protein as protein milk; keep canned coconut milk where specified.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Download the printable cottage pie recipe card (PDF).
Why is this called cottage pie?
Cottage pie uses beef, while traditional shepherd’s pie uses lamb. This version uses only 96% lean ground beef.
Inspired by Amanda Finks.
