Ingredients


1 tbsp olive oil

1 celery stalks, finely chopped

3-4 thyme sprigs

2 carrots, finely diced

250g lean (10%) mince lamb or beef

300ml beef stock

1 tbsp gluten free plain flour

1 tbsp tomato purée

For the topping

800g potatoes, peeled and cut into chunks

2 tbsp lactose free cream


Serves - 4








Method


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 stock and season with pepper. Scrape everything into the slow cooker.

Meanwhile cook the 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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