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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!


Serving: 1g | Calories: 723kcal | Carbohydrates: 61g | Protein: 39g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 607mg | Fiber: 8g | Sugar: 7g