Gluten-free & dairy-free Cottage Pie – homemade mashed potatoes {Vegan options}

One of my comfort foods during the Winter is cottage pie. This recipe has been my go to these past few years because of how easy and simple it is to make. You can quickly prepare it with the ingredients in your home and is the perfect weekly or weekend dinner for you and the family. After years of making it and perfecting it I figured it was time to share on the blog so others can also enjoy this delicious and warm dish.

To make the meat you combine beef, spices, cream of mushroom soup and veggies. This is topped with my favorite homemade mashed potatoes that literally take 10 minutes to prepare! So easy yet sooo yummy. These potatoes are made by mixing my favorite earth balance butter with oat milk and a few of my favorite spices. You can use any vegan/dairy-free butter in these – for some inspiration check out my post here- which vegan/dairy-free butter is the best for baking? As for the milk you can replace with regular milk or your favorite plant based options – almond, coconut, oat, soy… I will say though that using almond or coconut will change the taste of the potatoes to a more coconut taste/ more nutty taste. Oat milk works the best.

Vegan options

This recipe is made gluten and dairy-free but can also be made vegan by swapping out the beef for a meatless option or replacing with more veggies. If you have any questions feel free to comment below and I can help you out.

Happy cooking everyone! I know you’re gonna love this recipe!

Ingredients

• 1 lb ground beef – use vegan or plant based beef if making recipe vegan
• 10 oz can cream of mushroom soup- make sure it’s gluten-free & dairy-free
• 2 tbsp olive oil
• 2 tsp salt
• 2 tbsp Italian seasoning
• 1 tbsp chili powder
• 1/2 tbsp garlic powder
• 15 oz can corn
• 1 cup frozen mixed veggies
• 1/2 yellow onion
• 4 large red potatoes, diced
• 2 tbsp vegan butter – my favorite is earth balance
• 1/4 cup oat milk – or your favorite vegan milk

Directions

1. Preheat oven to 400F. Bring a pot of water to boil and while you’re waiting, in a large saucepan add beef (or meatless substitute) along with 2 tbsp olive oil, 1 tbsp Italian seasoning, 1 tsp salt and 1 tbsp chili powder. Cook until meat is well done.
2. Once water is boiling, dice the potatoes and then add then into the water (I left the skin on mine). Cook until very soft.
3. While potatoes are cooking add in cream of mushroom soup to the cooked meat along with can of corn, frozen mixed veggies & yellow onion. Cook for 5 minutes.
4. Once potatoes are done, drain water, return to pot and add in 1 tsp salt, 1 tbsp Italian seasoning, 1/2 tbsp garlic powder, 2 tbsp vegan butter & 1/4 cup oat milk, mash together making sure everything is well incorporated.
5. Add meat mixture to a oven safe cooking dish, top with mashed potatoes and bake for 30 minutes. Add vegan cheese on top the last 5 minutes (optional).
6. ENJOY 🙂

Gluten-free & Dairy-free Cottage Pie

diylifestyle.co

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Servings 6 people

Ingredients

  

• 1 lb ground beef – use vegan or plant based beef if making recipe vegan
• 10 oz can cream of mushroom soup- make sure it’s gluten-free & dairy-free
• 2 tbsp olive oil
• 2 tsp salt
• 2 tbsp Italian seasoning
• 1 tbsp chili powder
• 1/2 tbsp garlic powder
• 15 oz can corn
• 1 cup frozen mixed veggies
• 1/2 yellow onion
• 4 large red potatoes diced
• 2 tbsp vegan butter – my favorite is earth balance
• 1/4 cup oat milk – or your favorite vegan milk

Instructions

 

• Preheat oven to 400F. Bring a pot of water to boil and while you’re waiting, in a large saucepan add beef (or meatless substitute) along with 2 tbsp olive oil, 1 tbsp Italian seasoning, 1 tsp salt and 1 tbsp chili powder. Cook until meat is well done.
• Once water is boiling, dice the potatoes and then add then into the water (I left the skin on mine). Cook until very soft. While potatoes are cooking add in cream of mushroom soup to the cooked meat along with can of corn, frozen mixed veggies & yellow onion. Cook for 5 minutes.
• Once potatoes are done, drain water, return to pot and add in 1 tsp salt, 1 tbsp Italian seasoning, 1/2 tbsp garlic powder, 2 tbsp vegan butter & 1/4 cup oat milk, mash together making sure everything is well incorporated.
• Add meat mixture to a oven safe cooking dish, top with mashed potatoes and bake for 30 minutes. Add vegan cheese on top the last 5 minutes (optional).
• ENJOY 🙂

Helpful baking posts ☟

• Which Vegan/dairy-free butter is the best for baking? – trying them all & my conclusion!
• 8 important tips for the gluten-free cook or baker
• 10 important tips for the paleo cook or baker
• 6 important tips for the Vegan cook and/or baker
• 10 tips on how to host the perfect Holiday party

Thank you so much for reading today’s blog post Have a great day! 🙂

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