Lamb and Cottage Pie
A twist on the classic British dish, using gluten-free ingredients and featuring tender lamb and creamy cottage cheese.
Ingredients
- ●1 pound Lamb Shoulder
- ●1 cup Cottage Cheese
- ●2 tablespoons Gluten-Free All-Purpose Flour
- ●2 tablespoons Butter
- ●1 tablespoon Olive Oil
- ●1 medium Onion
- ●2 cloves Garlic
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the lamb shoulder with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes.
- 3
Transfer the lamb to a plate and set aside. Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 5
Add the gluten-free flour to the skillet and cook for 1-2 minutes, stirring constantly.
- 6
Slowly add 1 cup of beef broth to the skillet, whisking continuously. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
- 7
Return the lamb to the skillet and stir to coat with the gravy. Transfer the lamb to a baking dish and top with the cottage cheese.
- 8
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, until the top is golden brown.
- 9
Remove from the oven and let rest for 5 minutes before serving.