1kg potatoes, chopped
25g lactose free or dairy free butter
300g grated lactose free cheese
300g red capsicum/peppers chopped
1 stick celery chopped
2 carrots diced
500g pack turkey mince
1 red chili, deseeded and chopped
1 tbsp smoked paprika
1 tbsp tomato puree
200ml hot low FODMAP chicken stock
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of salted water for 12-15 mins or until tender.
Drain well, then return to the pan and allow to steam for 3 mins. Add some seasoning and the lactose free butter, then roughly mash with a fork and set aside until later.
Heat some olive oil in a pan and cook the veg for 5 mins – the water in the capsicum/peppers should stop them sticking.
Stir in the turkey mince, chili and paprika and cook until browned. Pour in the stock, then bubble for 10 mins until thickened.
Transfer the turkey mince into an ovenproof dish, top with the mash and cheese. Cook for 30 mins or until golden and bubbling.
Recipe adapted from: Good Food