2 tsp lactose free butter
½ stick celery, finely chopped
1 carrot, finely chopped
140g lean minced beef
250ml low FODMAP beef stock
1 tsp Worcestershire sauce
1 tbsp tomato purée
1 large jacket potato, baked
small handful grated lactose free cheddar
Bacon pieces - chopped
Lactose free cream
Heat oven to 200C/fan 180C/gas 6. Melt half the lactose free butter in a non-stick pan.
Cook the vegetables for 3-4 mins, then increase the heat and add the mince.
Fry for a further 3-4 mins until the beef has browned. Stir in the stock, Worcestershire sauce, tomato purée and some seasoning.
Gently bubble for 15-20 mins until the mince is tender and the sauce has thickened.
To assemble, cut the jacket potato in half lengthways and scoop the flesh into a small bowl, leaving the skin intact.
Mash the potato with the remaining butter and season well.
Divide the mince between the potato skins, then cover with the mash.
Transfer the potatoes to a baking dish, sprinkle with cheese and chopped bacon then bake for 15-20 mins until golden.
Serve lactose free cream and chives sprinkled over.
Recipe adapted from: Good Food