1 tbsp olive oil
1 celery stalk, finely chopped
3-4 thyme sprigs
2 carrots, finely diced
250g lean (10%) mince lamb or beef
1 tbsp plain gluten free flour
1 tbsp tomato purée
400ml stock (beef or vegetable)
For the topping
800g potatoes, peeled and cut into chunks
6 tbsp lactose free cream
Serves - 4
Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the celery and thyme sprigs and fry for 2-3 mins.
Then add the carrots and fry together, stirring occasionally until the vegetables start to brown.
Stir in the mince and fry for 1-2 mins until no longer pink. Stir in the gluten free flour then cook for another 1-2 mins.
Stir in the tomato purée and season with pepper and the stock. Scrape everything into the slow cooker.
Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until they are cooked through. Drain well and then mash with the lactose free cream.
Spoon this on top of the mince mixture and cook on Low for 5 hours - the mixture should be bubbling at the sides when it is ready. Crisp up the potato topping under the grill if you like.
Recipe adapted from: Good Food