My autumnal Shepherd’s Pie (with delicious root mash topping – DF, GF, FODMAP friendly)

The first time I made this, I was blown away, as was my family, with the flavours you get coming through. It is so uniquely British, but also with the tabasco and balsamic vinegar you get a little kick that makes traditional more interesting! It is also a very simple 1 pot recipe which you then transfer to the oven.

It is low FODMAP, dairy free and gluten free.

STUDENTS: this would be a great thing to make when you have a flat dinner, or simply want something cheap yet nutritious to last you a few days. You could put everything on to simmer then assemble and put in the oven in between doing that prep for your seminar tomorrow!

The Mix

(This will make enough for a few days of meal preps + dinners for 1 person, or for a family meal!) 

Lamb mince (500g)

Carrots x 3 chopped thinly

Spring onion green tips, generous handful

Red pepper, chopped thinly

Big handful of kale

500ml water + Knorr ham stock cube – (N.B. this contains celery seeds so may not be suitable for everyone)

Teaspoon of mustard

Teaspoon of balsamic vinegar

Teaspoon of tabasco

Thyme, dried or fresh!

Tablespoon of nutmeg and asafoetida

Salt & pepper

Tablespoon of cornflour (for thickening)

Garlic oil

For the root mash 

Parsnips x3, chopped & boiled OR/AND

Swede x1, chopped & boiled

Potatoes, chopped & boiled – the quantity is up to you because some people like root mash sweeter or more potato-ey! (I used about 6 small-ish potatoes)

Dairy free spread (I use Vitalite/Pure)

Splash of olive oil

Splash of almond milk

Rosmary, dried

The Method

  1. Preheat oven to 200’C, fan 180’C.
  2. Brown your lamb mince in a big saucepan/hotpot dish on a medium heat.
  3. Add your spring onions, pepper, carrots and a splash of garlic oil, use low heat so nothing burns.
  4. Let them soften down, whilst you make your stock.
  5. Add the stock and stir thoroughly.
  6. Add your tabasco, nutmeg, asafoetida, thyme, balsamic vinegar, mustard, salt and pepper.
  7. Add the kale and let it soften down. Also add cornflour (if it isn’t thick enough.)
  8. Let simmer for 15 minutes on a low heat, let it thicken. The smells should really start coming through!
  9. Whilst simmering, make your mash. My mash recipe is as follows: mash the root veg you’ve chosen, with the potatoes down. Add splash of almond milk, some dairy free spread, and a splash of olive oil. Mash and add pepper to season.
  10. Take an ovenproof dish and put your meat mixture in the pan. Add the mash on top and smooth out, use a fork to create a pattern/add thyme on top if you are going for aesthetics!
  11. Leave to cook in oven for 25-30 minutes, or until the top is golden and the mixture underneath is bubbling up.Let me know over on instagram if you enjoyed this, tag me! @lenashappytummy
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Categories GLUTEN FREE, IBS, RECIPES

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