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Recipes Low FODMAP and Gluten Free Recipe - Cottage pie with champ
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For the champ topping

3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped

knob of lactose free butter

2 scallions, green end only, sliced

25ml/1fl oz lactose free milk

75g/3oz cheddar, broken into chunks

pinch smoked paprika

For the beef mixture

1 tbsp olive oil

2 small carrots, peeled, chopped into small pieces

1 celery stalk, trimmed, chopped into small pieces

400g/14oz canned plum tomatoes

½ tsp Tabasco

pinch smoked paprika

1 fresh bay leaf

85-90ml/3-3½fl oz red wine

100ml/3½fl oz low FODMAP vegetable stock

1 sprig fresh rosemary

splash balsamic vinegar

small handful fresh flatleaf parsley, roughly chopped

250g/9oz lean beef mince

sea salt and freshly ground black pepper


Preheat the oven to 200C/400F/Gas 6. For the champ topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes.

Meanwhile, for the beef mixture, heat half the olive oil in a large frying pan over a medium heat and gently fry the chopped carrots and celery for 5-10 minutes, or until softened.

Add the remaining beef mixture ingredients except for the mince and season to taste with salt and freshly ground black pepper.

Bring to the boil, then reduce the heat slightly and simmer for 4-5 minutes until the vegetables are tender. Keep warm.

Heat the remaining olive oil in a separate frying pan over a medium heat, add the mince in batches, if necessary, and fry until golden-brown. Stir the tomato sauce into the beef.

Melt the lactose free butter in a small saucepan over a low heat, then gently fry the scallions (green end only) until softened. Add the lactose free milk and heat through.

Drain the potatoes and peas and mash roughly. Add the warm lactose free milk mixture to the potatoes and continue to mash until combined but still chunky.

Spoon the beef mixture into a medium pie dish and top with the champ. Scatter over the cheese and smoked paprika.

Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown.

Recipe adapted from: Good Food

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