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Featured Allergy-Free Recipe: Cottage Pie

Allergy-Free Main Dish Recipe: Cottage Pie
This savory potato pie recipe is dairy-free, yet nice and hearty.
Recipe Information  
Category: Casseroles
Recipe Created By: Kathy Przywara
  • Ingredients  
  • 1 1/2  lbs  potatoes, peeled , diced, and well rinsed
    1  Tbsp  margarine or butter
      to taste  salt & pepper
    2  Tbsp  olive oil
    1  med  onion, finely diced
    1  small  carrot, grated
    1  rib  celery, finely diced
    1  clove  garlic, minced or pressed (optional)
    1  lb  ground beef or other meat
    1  Tbsp  potato starch or all purpose flour
    3/4  cup  beef stock
    1  tsp  dried thyme
  • Instructions
  • Boil potatoes in water until fork tender. Drain reserving some of the cooking liquid. Mash potatoes using the margarine and about 1/2 cup cooking liquid. Add salt and pepper to taste. Beat with wooden spoon until fluffy. They should not be too dry, but should be rather stiff.

    Heat olive oil in large skillet. Add onion, celery, carrot and garlic if using. Saute, stirring occasionally, until softened. Add ground beef and cook until browned, breaking up larger pieces with wooden spoon. Spoon off any excess fat. Add seasonings and reduce heat. Add potato starch or flour and stir well to coat. Add cold stock and bring to a simmer over low heat. Let cool slightly.

    Assembly: Transfer meat mixture to a 9" pie plate (deep dish) or baking dish. Spread mashed potatoes over top making irregular peaks. Dot with about 2 Tbsp margarine cut into small pieces. Sprinkle with ground pepper if desired.

    Dish can be completed to this point and frozen. If freezing, cover tightly with foil and freeze.

    Otherwise, bake at 400F for 30 to 35 minutes or until potatoes are browned and gravy is bubbly.

    If baking from frozen, put in oven when turning on. Bake for about 1 hr or until potatoes are browned and gravy is bubbly.
  • Comments  
  • Beef and Potato Casserole PieCopyright 2001, Kathy Przywara, all rights reserved
  • Substitutions  
  • Use dairy, egg, soy, wheat/gluten and/or corn free ingredients and options as needed.

    This can be made with any kind of ground meat that is safe for you. Match stock to your meat. Vegetable stock can also be used.
     This recipe is free of:
     Milk  Peanut  Egg  Soy  Tree nut  Corn
     Gluten  Wheat  Fish  Shellfish  Sesame  
     Other

     

    Copyright Policy:

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    Copyright © 2005-2011, Kids With Food Allergies Foundation. All rights reserved.

    Page last updated 09/10/2011

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