Dairy-free beef and pumpkin cottage pie

A simple cottage pie with beef, pumpkin and carrot beneath a golden potato topping. Olive oil and warm water make the mash creamy without milk or butter.

Serves: 4
Preparation: 20 minutes
Cooking: 50 minutes
Resting: 5 minutes
Total: 75 minutes

Ingredients

• 700 g potatoes, peeled and cut into 2 cm pieces
• 500 g plain lean beef mince
• 300 g peeled pumpkin, cut into 1 cm cubes
• 180 g carrot, cut into 1 cm cubes
• 30 mL olive oil, divided
• 250 mL water for the filling, plus cooking water for the potatoes
• 60–100 mL warm water for the mash
• 10 g cornflour
• 20 mL cold water to mix with the cornflour
• 5 g fresh thyme leaves
• 10 g fresh parsley, finely chopped
• 1 g salt, optional

Method

1. Heat the oven to 200°C conventional or 180°C fan-forced. Put the potatoes in a saucepan, cover with water and bring to the boil. Simmer for 15–20 minutes until very tender.
2. Meanwhile, heat 15 mL olive oil in a large frying pan over medium-high heat. Add the mince and cook for 6–8 minutes, breaking up clumps. Use a clean thermometer to check several parts reach at least 75°C.
3. Add the pumpkin, carrot, thyme and 250 mL water. Cover and simmer for 12–15 minutes, stirring occasionally, until the vegetables are tender. Add a small splash of water if the pan becomes dry.
4. Mix the cornflour with 20 mL cold water until smooth. Stir into the simmering filling and cook for 2 minutes until lightly thickened. Stir in half the parsley and the optional salt.
5. Drain the potatoes well. Mash with the remaining 15 mL olive oil and 60 mL warm water, adding up to another 40 mL for a soft, spreadable texture.
6. Transfer the hot filling to a baking dish about 20 cm square. Spread the mash over it and roughen the surface with a fork. Bake for 20–25 minutes until the edges bubble and the topping begins to colour. Rest for 5 minutes, scatter with the remaining parsley and serve.

Make it fit your needs

Made without dairy, onion or garlic as written. Check packaged ingredients and cross-contact requirements, including that the cornflour is maize starch. If pumpkin does not suit you, replace it with the same weight of diced carrot and cook until tender.

This recipe is not labelled low FODMAP or low histamine. Pumpkin type, portion size and individual tolerance matter. Potato and cornflour contribute starch, so this is not a starch-restricted CSID recipe. For a smaller appetite, serve a smaller portion with vegetables you tolerate rather than assuming every person needs one-quarter of the dish.

Storage and reheating

Divide spare portions into shallow containers and cool quickly. Refrigerate at 5°C or colder and use within 2 days, or freeze promptly. Thaw in the fridge and reheat only the portion needed until piping hot throughout.

Follow FSANZ food-safety guidance. Find more recipe ideas and read our guide to dairy-free and lactose-free labels.