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
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