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Gluten-free & Dairy-free Cottage Pie

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Servings 6 people


  • 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


  • 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 :)