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
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