Cottage Pie *Gluten Free & Low FODMAP
This is a great recipe to make using the staples you probably have in your house already. The Mince can be either beef (cottage pie) or lamb (shepherds pie) or even pork, chicken or turkey mince! So basically any mince you’ve got sitting in the freezer. Frozen vegetables or whatever vege you’ve got sitting at the bottom of your fridge. Tomato Pure and some GF flour and some herbs and you’re all set!
For the filling:
- 2 tbsp garlic infused olive oil
- 500g beef mince* (any mince will do)
- 250g carrots, diced
- 250g swede, diced
- 1 tbsp gluten-free plain flour
- 1 tbsp tomato puree
- 1 gluten-free beef stock cube (Massal are low FODMAP stock cubes)
- 1 tsp fresh/dried thyme
For the potato topping:
- 1kg potatoes (4 medium potatoes)
- 75g extra mature cheddar, grated
- 50g butter
- 1 tbsp dijon mustard
- Place a large pan over a medium heat and add 2 tbsp of oil.
- Peel and chop your potatoes and boil in a large saucepan for 25-30 minutes until completely soft. Drain and return the cooked potatoes to the large saucepan and set aside.
- Add your diced carrot/swede and fry for 4-5 minutes until slightly softened.
- Add your beef mince and fry until nicely browned.
- Add in the flour and stir until it disappears.
- Add the thyme, tomato puree and crumble in a stock cube. Stir once again.
- Add in 500ml of boiling water. Season with a generous pinch of salt and a small pinch of pepper.
- Allow to simmer for 10-15 minutes or until the veg is nicely softened.
- Preheat your oven to 180C/200C (fan)
- Add 50g of your grated cheese, all the butter and 1 tbsp of dijon mustard to the cooked potatoes in the saucepan. Use a potato masher to mash the potatoes until perfectly smooth. Season with a pinch of salt and pepper.
- Once your pie filling it done, pour it into your roasting dish. Mine is 33x24cm. Pat it down into an even layer.
- Spoon your potato on top and smooth over. Using a fork, create a lined pattern on top. This helps crisp up the top!