Ingredients


2 tbsp olive oil

1 tbsp gluten free flour

300g (about 2 large) carrot, cut into small batons

300g celery, sliced

½ pumpkin, deseeded and chopped

1 tbsp garlic infused oil

1 rosemary sprig, leaves finely chopped

400g can chopped tomato

900g potato, cut into chunks

up to 200ml/7fl oz lactose free milk

4 tbsp lactose free cream

1 tbsp chopped parsley





Method


Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the celery and cook for 10 mins until softened, then stir in the  free flour and cook for a further 2 mins.

Add the carrots, pumpkin, garlic infused oil and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.

Tip the tomatoes into the vegetables along with a can full of water.

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 lactose free cream, parsley 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.

Place under the grill for a few mins until the top is crisp golden brown.


Recipe adapted from: Good Food

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