1 tbsp olive oil, plus extra for the topping

500g pork mince pack of parsley, stalks and leaves chopped

1 tbsp garlic infused

pinch dried red chili flakes

½ tsp ground cinnamon

grating of nutmeg

120ml white wine

2 tomatoes, chopped

2 carrot sticks, chopped into dice

2 celery sticks, chopped into 5cm lengths

400ml chicken stock

Butter (lactose free), for the dish

For the topping

1 celeriac, peeled and cut into large chunks

1 bay leaf

100ml lactose free milk

30g parmesan, plus some rind if you have it

6 tbsp lactose free cream

1 rosemary sprig, chopped

Serves - 4


Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and cook the pork, parsley stalks, garlic infused oil, chili flakes, cinnamon, nutmeg and a pinch of salt for 8-10 mins until the mince is browned.

Pour in the wine and reduce by a third, then add the tomatoes and cook for a further 3 mins or so.

Add the vegetables and cook for 10 mins more, then add the stock and parmesan rind, if using, and part cover.

Cook for 20 mins or until the celery is tender and the mix is looking rich and concentrated, but not dry, then stir through the parsley leaves.

Meanwhile, prepare the topping. Put the celeriac in a saucepan with the bay leaf. Pour over the lactose free milk and add a pinch of salt, then cover and simmer for 10-15 mins until tender.

Blend the mixture in a food processor with the parmesan and lactose free cream. Season to taste.

Pour the pork into a  pie dish or roasting tin. Top with the creamy celeriac topping and scatter with rosemary. Drizzle over a little olive oil, then roast for 30 mins until the top is golden.

Recipe adapted from: Good Food
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