Cottage Pie

Source: Kathy Przywara, The Food Allergy Kitchen, yahoo group

1 1/2 pounds potatoes, peeled, diced, and well rinsed
1 Tbsp margarine
salt & pepper to taste

Boil potatoes in water until fork tender. Drain reserving some of the cooking liquid. Mash potatoes using the margarine and about 1/2 cup cooking liquid. Add salt and pepper to taste. Beat with wooden spoon until fluffy. They should not be too dry, but should be rather stiff.

2 Tbsp olive oil
1 medium onion, finely diced
1 small carrot, grated
1 rib celery, finely diced
1 clove garlic, pressed - optional
1 pound ground beef
1 Tbsp potato starch
3/4 c beef stock
1 t dried thyme
salt & pepper to taste

Heat olive oil in large skillet. Add onion, celery, carrot and garlic if using. Saute, stirring occasionally, until softened. Add ground beef and cook until browned, breaking up larger pieces with wooden spoon.  Spoon off any excess fat. Add seasonings and reduce heat. Add potato starch or flour and stir well to coat. Add cold stock and bring to a simmer over low heat. Let cool slightly.   Assembly: Transfer meat mixture to a 9" pie plate (deep dish) or baking dish. Spread mashed potatoes over top making irregular peaks. Dot with about 2 T margarine cut into small pieces. Sprinkle with ground pepper
if desired. If freezing, cover with foil and freeze. Otherwise, bake at 400F for 30 to 35 minutes or until potatoes are browned and gravy is bubbly.