500g pack lean minced lamb

1 stalk celery, chopped

2 carrots, diced

2 tbsp low FODMAP curry paste - click here

200ml low FODMAP stock

800g potatoes, diced

1 tsp turmeric

small bunch coriander, roughly chopped

juice half lemon, plus wedges to serve


In a large non-stick frying pan, cook the lamb, celery and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins.

Add the curry paste and some seasoning and cook for a further 2 mins until fragrant.

Pour in the stock, bring to the boil and cook for a further 2 mins until most of the liquid has evaporated.

Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins.

Drain well, return to the pan and gently stir in turmeric and coriander – mash to your own preference.

Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes.

Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician
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