Gluten free cottage pie with parsnip mash
Rich beef mince under a fluffy potato and parsnip mash, made with nothing a coeliac or dairy allergic eater needs to avoid.
- Time1 hr 20
- LevelEasy
- Costabout £1.75 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cut the potatoes and parsnips into chunks. Boil in salted water for 15 minutes until a knife slides in easily.
15 min - 2
Meanwhile heat the oil in a large pan. Brown the mince over a high heat for 5 minutes, then add the onion and carrots and cook for 5 minutes.
10 min - 3
Stir in the tomato purée and cornflour for 1 minute. Add the stock and tamari and simmer for 20 minutes until thick and glossy. Stir in the peas.
20 min - 4
Drain the vegetables well and mash with the dairy free spread and oat drink until smooth. Season with salt and pepper.
- 5
Heat the oven to 200°C (180°C fan). Spoon the mince into a baking dish and spread the mash over the top. Rough it up with a fork.
- 6
Bake for 25 minutes until the top is golden at the edges and the filling is bubbling.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.