20g lactose free butter (to fry)
500g pack extra-lean beef mince
1 carrot, finely chopped
1 celery stalk, chopped
2 tbsp gluten free plain flour
500ml low FODMAP beef stock
few shakes Worcestershire sauce
140g gluten free self-raising flour
1 tbsp chopped thyme
4 tbsp lactose free yogurt
Serves - 4
Heat oven to 180C/160C fan/gas 4. Fry the mince and vegetables in a large non-stick frying pan over a high heat.
Stir frequently to break up the mince, until well browned.
Add the gluten free plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
Meanwhile, to make the cobbles, mix the gluten free self-raising flour and thyme together in a bowl.
Stir in the lactose free yogurt with enough cold water to form a scone-like dough.
On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.
Transfer the mince to the to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown.
Recipe adapted from: Good Food