Ingredients


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






Method


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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Vegetable pie
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