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+ servings

Cottage pies with rosti tops

Servings 4 -6 adults
Author Vicki Montague - the Free From Fairy


  • For the filling:
  • 2 sprigs fresh rosemary chopped; or a tsp of dried
  • 4 sage leaves finely chopped
  • 400 - 500 g organic lamb mince
  • 3 carrots peeled and diced
  • 2 spring onions finely chopped
  • 1 clove garlic finely chopped and crushed
  • 400 ml tomato passata or a tin of chopped tomatoes
  • 2 tbsp plain gluten-free flour
  • 100 g tomato puree
  • A splash worcestershire sauce check gluten-free, omit if you want fish-free
  • 100 g frozen peas
  • 200 ml red wine low-salt stock - I use Marigold, or water
  • For the topping:
  • 2 medium potatoes
  • 2 medium sweet potatoes count towards your 5 a day
  • A glug of oil ideally, extra-virgin olive oil


  1. Place a drizzle of oil in a pan and add the rosemary, sage and mince. Cook over a low to medium heat until the mince is brown all over
  2. Add the carrots and cook for a further 4-5 minutes, stirring regularly
  3. Add the flour to the mix along with the garlic and spring onions and stir well before adding the passata
  4. Add the tomato puree, worcestershire sauce and wine, stock or water and peas and stir well before leaving to cook on a low heat for about 20 minutes, with the lid off, until thickened and the vegetables are soft
  5. While the sauce is cooking, prepare the rosti's. Cut the normal potatoes in half and leave the sweet potatoes whole. Place them in a pan of boiling water and cook for 10 minutes
  6. Once the potatoes are cooked, cool them in cold water before grating them into a large bowl. Season with pepper (and salt if not for children) and mix well with your hands
  7. Form the potato into balls and then flatten them into a rosti shape, don't worry too much about the shape!
  8. Place the rosti's into a pre-heated hot frying pan with a good glug of oil. Cook on each side over a medium heat for approx. 5-10 minutes until golden and crisp. When you turn the rosti over you may need more oil
  9. Drain the rosti's on a piece of kitchen roll before serving on top of the sauce, with vegetables of your choice