This was the greatest Low-FODMAP challenge I’ve faced so far and I feel like I took on the pie and won. This is good. Real good (yeah, totes braggy). No worcestershire sauce, no onion, no beef stock and I managed to include beer. I’m just winning all round. Again, this serves 4, or Jules and I plus a little bit for my lunch tomorrow. We like eating, okay?
400g lean beef mince
1 tsp dried thyme
1/2 tsp dried rosemary
1 desert spn tomato paste
1 cup of gluten free beer or more if you like it saucy
1 tablespoon gluten free soya sauce (trust meh)
2 sticks of celery
1/4 tsp sugar
4 large potatoes (roughly)
MINI CHOP the hell outta your carrot and celery (if actually using a mini chopper (you are just fantastic) then I recommend carrot and celery separately, it’s too much for the littleun otherwise). In some loverly olive oil fry your veg with the thyme and rosemary. After a couple of minutes add your mince and fry until browned. Put in tomato paste and stir in, then add beer and soya sauce with a teeny bit of sugar. Salt and pepper. Gently simmer with a lid on to keep the liquid.
Peel and chop your potatoes into small pieces, boil for 15-20 mins. When soft mash with a hunka chunk of butter and a splash of milk. Salt and Pepper. Place your mince in a dish and working from the outside in, spoon mash on top. Smooth over with a fork and bake in the oven on 180c for 30mins.
If you have children, feel free to add frozen chopped spinach in with the mince. It’s a good way to sneak veg into their meal. Mwahahahaaaaa.