Food for the (Gluten Intolerant) Soul

A healthy version of cottage pie with no fat and lots of added vegetables.

Defiantly my son’s favourite dish. Usually can serve 4 people, but in our house it serves 1 and a bit 🙂

 Ingredients:
For the Meat Filling:

• 500g lean minced beef (or 250g minced beef and 250g minced turkey)
• 1 onion
• 1 large carrot
• 1 celery stick
• 1 courgette
• 3 large garlic cloves
• 1 small red pepper
• 350ml hot beef stock
• Seasoning: salt, black pepper, baharat, or 1 tablespoon Worcestershire sauce

For the Mash:

• 900g floury potatoes, peeled and cut into small chunks
• 100ml semi-skimmed milk, warmed
• Seasoning: salt, nutmeg

Instructions:

• Serve: Let it cool for a few minutes before serving. Enjoy!
• Prepare the Vegetables: Mince all the vegetables in a food processor until finely chopped.
• Cook the Meat Filling: Heat a large non-stick pan over high heat. Add the minced meat and cook, stirring occasionally, for about 5 minutes until lightly browned. Add the minced vegetables and beef stock. Bring to a boil, then reduce the heat, cover, and cook on very low heat for 1 hour. Season to taste.
• Make the Mashed Potatoes: While the meat filling is cooking, boil the potatoes in a pan of boiling water for 10 minutes or until tender. Drain the potatoes and mash with warmed milk. Season with salt and nutmeg.
• Assemble the Dish: Preheat the oven to 170°C (gas mark 6). Spoon the meat mixture into a large ovenproof dish. The sauce should cover about ⅓ of the meat mixture in height. Spoon the mashed potatoes over the meat mixture, spreading evenly.
• Bake: Bake for 20-30 minutes, or until piping hot and the mashed potato topping is golden and crisp.