Gluten-free crunchy cottage pie topped with gluten-free potato gems and sprinkled with parsley. The pie is in a square white baking dish and is resting on a round wooden chopping board. A gold serving spoon rests on the side.
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Get ready to reimagine the classic cottage pie with a twist that adds a whole new level of crunch and convenience. Our Gluten-Free Crunchy Cottage Pie, topped with gluten-free potato gems, takes comfort food to a whole new dimension. Forget the usual mashed potato routine – we’re bringing you a time-saving hack that also ramps up the crispy factor. This recipe is all about delivering the heartiness of a cottage pie with an unexpected, irresistible crunch.

Gluten-Free Crunchy Cottage Pie

Prep Time 15 minutes
Cook Time 1 hour
Course Dinner, Main Course
Servings 6


  • 1 batch of savoury mince see page 61
  • 1 cup frozen green peas
  • 1 kg packet potato gems
  • 1 cup grated cheese
  • parsley to serve
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 500 g beef mince
  • 1 carrot thinly sliced
  • 100 g button mushrooms sliced
  • 1 celery stalk thinly sliced
  • 400 g can gluten-free diced tomatoes
  • 1/3 cup water
  • 1 gluten-free beef stock cube
  • 1 tablespoon gluten-free tomato paste
  • 1 tablespoon gluten-free BBQ sauce
  • 1 tablespoon gluten-free Worcestershire sauce


  • Preheat oven to 200°C.
  • Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 2 minutes or until onions have softened but not browned.
  • Add mince and cook, stirring until browned and broken up, about 7 minutes.
  • Add carrot, mushrooms and celery and cook, stirring for a further 2 minutes. Then add remaining ingredients and stir to combine. Bring to the boil, cover and reduce heat to medium-low. Simmer gently for 20 minutes, then stir through frozen peas.
  • Pour savoury mince into a large baking dish. Arrange potato gems on top then bake in preheated oven for 20 minutes.
  • Remove from oven, sprinkle with grated cheese and return to the oven for a further 20 minutes or until cheese has melted and gems are crunchy. Sprinkle with parsley and serve immediately.
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