Cottage Pie with sweet potato topping!!

Allergy free cottage pie

Allergy free cottage pie


The weather outside has drove me to putting on the heating and making the ultimate comfort food. This recipe is up there with the best of them Cottage Pie is so good on a wet and cold day. I don’t mind the cold days as long as it is nice and warm inside and we have plenty good food. I hope it warms you up too!!!

Ingredients

2tbsp olive oil
1 onion chopped fine
450g steak mince
Salt and pepper
3tbsp gluten and wheat free plain flour
11/2ltr beef stock
2 sticks celery chopped small
4 carrots chopped small
10 mushrooms sliced
3 large sweet potatoes
3 smoked rashers chopped very small
drizzle od oil
Salt and pepper

Method
Put a saucepan on a medium heat add the oil and onions and cook for 2 minutes. Add the mince salt and pepper and cook for 8 minutes stirring all the time. Put in the flour and cook it for 3 minutes stirring to make sure it does not burn, pour in the stock slowly keep stirring and you won’t have lumps.( Don’t worry if there is lumps they will cook out)
Throw in the carrots, celery and the mushrooms stir and put the lid on and turn it down to a low heat.
Peel the sweet potatoes and cut them into cubes about 3cm. Place them into a oven proof dish add the rashers, salt and pepper and drizzle it with oil cover it with tinfoil and put it in a pre-heated oven and roast for 30 minutes. When the potato is cooked put it through a potato ricer put the rasher to one side. Add some dairy free butter into the potatoes and add the rasher back in mix well.
Pour the mince stew into an ovenproof dish put the potato on top and place it under the grill for 8 to 10 minutes until browned lightly.
Serve with some stemmed broccoli. Enjoy 🙂

  1. Im not sure what a Potato Ricer is, can i mash it by hand instead?

  2. Ooohi must invest in one of those!! Thanks so much for the reply

  1. Pingback: Allergy free cottage pie | Cathal's Cookbook Allergy Free Cooking

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