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Gluten-free Cottage Pie Recipe – BEST EVER! (low FODMAP, dairy-free option)

Gluten-free cottage pie recipe – the ULTIMATE, easy-to-make comfort food we all need. Mine’s low FODMAP and dairy-free too – of course, it’s Coeliac-friendly and wheat-free as well.

Gluten-free cottage pie recipe? Yep, it must be that time of year again! You absolutely can’t beat a crisp, cheesy top that hides tons of fluffy mash and tender, beef mince and perfectly cooked veg.

Ok, making a gluten-free cottage pie is as simple as swapping muggle flour for gluten-free flour. So it’s not like you need me to tell you how to make one!

But over the years, I really feel like I’ve perfected the ULTIMATE cottage pie recipe with my own little tweaks on this classic here and there.

For starters, a little dijon mustard in the mash is a massive game-changer, adding a little extra dimension of flavour.

Plus, the gravy browning in the sauce makes the filling more ‘gravy-like’, which is most definitely what I want to see under all that golden mash.

Here’s a few reasons why you need to make this if you weren’t convinced already… ??

Why make my gluten-free cottage pie?

  • It’s the ultimate comfort food that’s so incredibly easy to make from scratch with simple ingredients.
  • It tastes absolutely out of this world – a proper British classic with a few twists from yours truly.
  • Muggles will happily eat this any day of the week… it’s only a little gluten-free flour that we need to swap here!
  • I guarantee you a lovely, crisp, golden top with tons of tender mince hiding underneath. If you think a cottage pie is bland, then think again!
  • You can happily use this recipe to make a Shepherd’s pie simply by using lamb mince/lamb stock cubes instead of beef.

So, what does my gluten-free cottage pie taste like?

It’s a warming hug on a plate. Imagine a super crisp, cheesy top, with tons of fluffy and subtly mustard-y mash underneath.

Then, tag team that with tender beef, perfectly cooked veg in a thick, gravy-like coating with oceans of flavour.

Honestly, you just absolutely cannot go wrong with this one!

Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method ??

Gluten-free cottage pie recipe: Ingredients

For the filling:

  • vegetable oil
  • beef mince
  • carrots, diced
  • swede, diced
  • gluten-free plain flour
  • tomato puree
  • gluten-free beef stock cube
  • fresh/dried thyme
  • gravy browning (optional)

For the potato topping:

  • potatoes
  • extra mature cheddar, grated (use dairy-free cheese if dairy-free)
  • butter (use dairy-free margarine if dairy-free)
  • 1 tbsp dijon mustard

To serve (optional):

  • fresh/dried thyme
  • Maldon sea salt

So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.

But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!

Gluten-free cottage pie recipe: Frequently asked questions

Can I make this recipe gluten free?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.

Can I make your gluten-free cottage pie recipe dairy free?

Yup! All you need to do is use dairy-free margarine instead of butter and dairy-free cheese instead of cheddar.

Just make sure your dairy-free cheese melts well and you’ll be good to go.

Can I make your gluten-free cottage pie recipe vegan?

You can happily substitute the beef mince for canned lentils and use a vegan stock cube instead of a beef stock cube.

Just make sure you add the lentils around 10 minutes after adding the stock so they don’t overcook and become like mush.

Then all you need to use is dairy-free cheese and dairy-free margarine instead of butter.

You’re also welcome to use your favourite ‘meat-replacement’ mince here too.

Is your gluten-free cottage pie recipe nut-free?

Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.

Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.

You can never be too careful so always read the labels on everything first.

Is your gluten-free cottage pie recipe low FODMAP?

Yes, this recipe is low FODMAP and one serving size is suitable for the elimination phase of the diet.

Just ensure that you use low FODMAP stock cubes like these and you’re good to go.

Can I make this into a Shepherd’s pie?

Yes! Simply use lamb mince/lamb stock cubes instead of beef. That’s it!

Which potatoes are the best to use in a cottage pie?

Of course, any potatoes will work well here! But the best potatoes for that lovely, smooth mash are russets and Yukon-golds.

These two potatoes are more starchy and result the in the fluffiest, smoothest mash!

Can I use lean beef mince in your gluten-free cottage pie recipe?

Of course! Any beef mince works perfectly no matter what percentage of fat it contains.

Can I use different veg in your cottage pie recipe?

Of course – ensuring that your total veg used is 500g is the best bet. Then, anything goes!

Just make sure all your veg is diced into cubes, otherwise they won’t all cook at the same rate.

Do I need any special equipment to make your cottage pie recipe?

Nope – though a potato masher will go a long way! I’d also recommend using a potato ricer for the ultimate, smooth, velvety mash.

How long can I keep your gluten-free cottage pie for?

It’ll happily last for 2-3 days in the fridge, but if you want to keep it any longer than that, I’d recommend freezing it as soon as possible.

You can happily reheat this in the microwave, or the oven, for the best results.

Can I freeze your gluten-free cottage pie?

Yes! Allow to fully cool before freezing, of course.

You might want to do what I do and freeze it in individual portions in separate airtight containers. That way you won’t need to defrost the entire thing, when you might not eat it all.

Plus, it’ll defrost quicker! Simply defrost in the fridge for 24 hours, then reheat in the microwave or oven.

Can I print your gluten-free cottage pie recipe?

Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

Gluten-free cottage pie recipe: Method

Ok, so here’s a printable version of my gluten-free cottage pie recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.

Gluten-free Cottage Pie Recipe (low FODMAP, dairy-free)

Gluten-free cottage pie recipe - the ULTIMATE comfort food! It's low FODMAP, dairy-free, Coeliac-friendly and wheat-free.
Keyword cottage pie recipe, gluten-free cottage pie, gluten-free recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Calories 723kcal
Author Becky Excell


For the filling:

  • 2 tbsp vegetable oil
  • 500 g beef mince
  • 250 g carrots diced
  • 250 g swede diced (or replace with a diced onion if you can tolerate it)
  • 1 tbsp gluten-free plain flour
  • 1 tbsp tomato puree
  • 1 gluten-free beef stock cube low FODMAP stock cubes linked in FAQ above
  • 1 tsp fresh/dried thyme
  • 1/2 tsp gravy browning optional

For the potato topping:

  • 1 kg potatoes 4 medium potatoes
  • 75 g extra mature cheddar grated (use dairy-free cheese if dairy-free)
  • 50 g butter use dairy-free margarine if dairy-free
  • 1 tbsp dijon mustard

To serve (optional):

  • fresh/dried thyme
  • Maldon sea salt


  • Place a large pan over a medium heat and add 2 tbsp of vegetable oil.
  • Peel and chop your potatoes and boil in a large saucepan for 25-30 minutes until completely soft. Drain and return the cooked potatoes to the large saucepan and set aside.
  • Add your diced carrot/swede and fry for 4-5 minutes until slightly softened.
  • Add your beef mince and fry until nicely browned.
  • Add in the flour and stir until it disappears.
  • Add the thyme, tomato puree and crumble in a stock cube. Stir once again.
  • Add in 500ml of boiling water and gravy browning, if using. Season with a generous pinch of salt and a small pinch of pepper.
  • Allow to simmer for 10-15 minutes or until the veg is nicely softened.
  • Preheat your oven to 180C/200C (fan)
  • Add 50g of your grated cheese, all the butter and 1 tbsp of dijon mustard to the cooked potatoes in the saucepan. Use a potato masher to mash the potatoes until perfectly smooth. Season with a pinch of salt and pepper.
  • Once your pie filling it done, pour it into your roasting dish. Mine is 33x24cm. Pat it down into an even layer.
  • Spoon your potato on top and smooth over. Using a fork, create a lined pattern on top. This helps crisp up the top!
  • Sprinkle your remaining cheese on top.
  • Place into the oven for 40 minutes or until the top is lovely, crisp and golden.
  • Once cooked, sprinkle more thyme on top and a little flaky Maldon sea salt.
  • Serve up with boiled veg, gravy and enjoy!
Thanks for reading all about my gluten-free cottage pie recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Tap here to buy my first ever gluten-free recipe book!

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