The ultimate in comfort food can often be depicted as the iconic Cottage Pie. We've given it a gluten-free twist perfect for those of you living with gluten allergy and intolerance and also for IBS sufferers.
When you think of comfort food, warming, cosy meals are what spring to mind. The sort of meal that you sit round the table with loved ones, catching up on your day. For food to be comforting, it almost has to be as if it's giving you a virtual hug whilst you eat.
Well, for me, that's Cottage Pie!
Made with the simplest of ingredients, it can be the perfect recipe!
For this version, we're using Schwartz gluten-free Cottage Pie recipe mix. We've recently spoken of our experience of the new Schwartz range, and it continues to impress us. The ethos behind Schwartz and their entire range, is that they are strong in their stance of only using the best ingredients. Every single one of their product range delivers on flavour, which only enhances the dishes you create.
We're also using a2 Milk™ throughout the recipe. As I mentioned yesterday in my Overnight Oats recipe, I am a big fan of a2 Milk™ as it has helped me immensely with my own IBS struggles! I don't use any other milk now, unless I am out and have no other choice. I can tell straight away if I use different milk, and immediately get the classic cramping and bloated feeling, which can take a few days to recover from.
This classic dish bursts with flavour, and is a recipe that everyone will love! It’s a recipe that is always guaranteed to give the comfort factor, whilst tasting delicious.
You will need:
- 4 large potatoes - washed and halved
- 1 tbsp olive oil
- 1 onion – peeled and diced
- 1 pack of beef mince
- 1 pack of bacon lardons
- x2 carrots – washed and sliced
- 4fl oz (125ml) red wine
- Schwartz gluten-free cottage pie mix
- 6fl oz (180ml) a2 Milk™ + 4 tbsp for the mash
- 1tbsp goats butter
- Pinch of salt & pepper to season
Preheat the oven to 180c/340f/ Gas 4, and lightly grease a roasting tin.
Boil the potatoes for around 20-22 minutes until cooked and easily squashed against the side of the saucepan.
Meanwhile, place a large saucepan pan over a medium heat, and add the olive oil and onion. Cook for around 2-3 minutes until the onion has started to soften.
Add the beef mince and bacon lardons to the saucepan and continue to cook for another 5 minutes or so, until the meat starts to brown.
Then add the carrot, and continue to cook for a further 5-6 minutes until softened.
In a small jug, add the red wine, a2 Milk™ and Schwartz cottage pie mix and stir until well combined before pouring into the saucepan. Stir well and leave to simmer for 8-10 minutes.
By this time, the potatoes should be ready. Drain before adding the goats butter and 4 tbsp a2 Milk™ and mash until smooth and lump free.
Pour the meat mixture into the prepared roasting tin, and top with the mashed potatoes. Use a fork to create a pretty top (it will allow for the potato topping to get yummy crunchy bits)
Place in the oven for 15-20 minutes, until the top has turned a golden colour.
Remove from the oven, and leave to cool slightly before serving.