Cottage Pie (Gluten Free) - Naughty Nat's Kitchen

In this episode of Naughty Nat's Kitchen, Natalie will be cooking gluten free Cottage Pie.

Cottage Pie

1 kg beef mince
1 cup chopped onion
2 lge. carrots diced
3/4 cup diced celery
1/4 cup diced red capsicum
1 1/2 tsps dried mixed herbs
1/4 cup Worcestershire sauce
1/2 cup tomato sauce
1/2 tsp crushed garlic
1 tbsp gluten-free plain flour
1 beef stock cube
3/4 cup pasta sauce
2 tbsp of oil
100g butter
Milk or cream
Salt

Place 1 tbsp oil in a large frypan.

Add chopped vegetables and sauté over medium heat until starting to brown slightly.

Place on lid and soften over low heat for approx. 5 minutes.

Remove from pan and keep warm.

Add more oil and brown mince well in two batches.

Allow any moisture to cook away.

Add mixed herbs, stock cube and vegetables.

Sprinkle over the plain flour and stir well.

Add Worcestershire, tomato and pasta sauce.

Gently add about 1 cup of water.

Quantity may vary so add slowly or use more if you wish.

Gently simmer for a further five minutes.

This can be cooking while you prepare the base,

1kg of potatoes, choose mashing variety.

Peel and chop potatoes and place in a large saucepan.

Add cold water to cover and 1tsp salt and bring to boil.

Simmer until tender.

Drain well and return to heat.

Mash then add butter and cream or milk to make a soft mash but not runny.

Check for seasoning.

Place base in a casserole dish and top with mashed potato.

Bake in 170c oven until Potato topping is browned.

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This episode is proudly supported by Clean Heat BBQ: http://www.cleanheatbbq.com/

Also proudly supported by G-Fresh spices:
http://www.gfresh.com.au/

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