Low-FODMAP Cottage Pie

image1This was the greatest Low-FODMAP challenge I’ve faced so far and I feel like I took on the pie and won. This is good. Real good (yeah, totes braggy). No worcestershire sauce, no onion, no beef stock and I managed to include beer. I’m just winning all round. Again, this serves 4, or Jules and I plus a little bit for my lunch tomorrow. We like eating, okay?

You’ll need:

400g lean beef mince

1 tsp dried thyme

1/2 tsp dried rosemary

1 desert spn tomato paste

1 cup of gluten free beer or more if you like it saucy

1 tablespoon gluten free soya sauce (trust meh)

2 sticks of celery

1 carrot

1/4 tsp sugar

4 large potatoes (roughly)


Lactofree milk

MINI CHOP the hell outta your carrot and celery (if actually using a mini chopper (you are just fantastic) then I recommend carrot and celery separately, it’s too much for the littleun otherwise). In some loverly olive oil fry your veg with the thyme and rosemary. After a couple of minutes add your mince and fry until browned. Put in tomato paste and stir in, then add beer and soya sauce with a teeny bit of sugar. Salt and pepper. Gently simmer with a lid on to keep the liquid.

Peel and chop your potatoes into small pieces, boil for 15-20 mins. When soft mash with a hunka chunk of butter and a splash of milk. Salt and Pepper. Place your mince in a dish and working from the outside in, spoon mash on top. Smooth over with a fork and bake in the oven on 180c for 30mins.

If you have children, feel free to add frozen chopped spinach in with the mince. It’s a good way to sneak veg into their meal. Mwahahahaaaaa.


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