2 tbsp olive oil
1 tbsp rice flour
300g (about 2 large) carrots, cut into small batons
2 stalks celery, chopped
200g pumpkin, diced (skin and seeds removed)
1 tbsp garlic infused oil
1 rosemary sprig, leaves finely chopped
400g can chopped tomatoes
200g green beans, sliced
900g potatoes, cut into chunks
4 tbsp grated vegetarian cheddar
up to 200ml/7fl oz lactose free milk
Heat 1 tbsp of the oil in a flameproof dish over a medium heat.
Add the celery and cook for 5 mins until softened, then stir in the rice flour and cook for a further 2 mins.
Add the remaining vegetables and rosemary. Cook for 5 mins, stirring regularly, until they begin to soften.
Tip the tomatoes and garlic infused oil into the vegetables.
Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked.
Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash.
Stir through enough lactose free milk to reach a fairly soft consistency, then add the remaining olive oil and season.
Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface.
Top with the vegetarian cheese and place under the grill for a few mins until the top is melted.
Recipe adapted from: Good Food