Ingredients


1 tbsp rapeseed oil

1 stalk celery, finely chopped

2 carrot, grated or finely diced

2 tbsp fresh thyme leaf

400g pack extra-lean minced lamb  or beef

2 tbsp gluten free plain flour

750ml low FODMAP beef stock

200ml red wine

350g potato, diced

1 can pumpkin puree

generous grating of nutmeg

vegetables, to serve






Method


Heat the oil in a large pan, then fry the celery for 6 mins until starting to turn golden. Add the carrots and thyme, and cook for 4 mins more.

Stir in the mince, breaking it up with the spoon. When it has turned brown, add the gluten free flour. Cook for 1-2 mins, then gradually add the low FODMAP stock and red wine. Cover and simmer for 35-40 mins.

Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the pumpkin puree, nutmeg and black pepper.

Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with vegetables.


Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Shepherd’s pie with pumpkin mash
*We recommend the help  of a registered dietician
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