Gluten-Free Cottage Pie with Sweet Potato Topping
A hearty cottage pie made gluten-free with a savory sweet potato mash topping, perfect for a comforting dinner that avoids all egg ingredients.
Ingredients
- about 450 g Ground Beef
- 1 medium Onion
- 1 large Carrot
- 2 stalks Celery
- 2 cloves Garlic
- 2 tbsp Tomato Puree
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce (gluten-free)
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 3 large Sweet Potatoes
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Peel and boil the sweet potatoes until tender, about 20 minutes. Mash with a fork and set aside.
- 3In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.
- 4Add chopped onion, carrot, and celery to the skillet and cook until softened, about 5-7 minutes.
- 5Stir in minced garlic and tomato puree. Cook for 1 minute more.
- 6Pour in beef broth and Worcestershire sauce. Add thyme and bay leaf. Bring to a simmer and cook for 15 minutes, allowing the sauce to thicken slightly.
- 7Season with salt and pepper to taste. Remove bay leaf.
- 8Spread the beef mixture in a baking dish. Top evenly with the mashed sweet potatoes.
- 9Bake for 25-30 minutes, or until the topping is lightly browned and the filling is bubbling.
- 10Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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