Description
A comforting twist on the classic cottage pie, made low FODMAP-friendly for everyone to enjoy.
Ingredients
Scale
- 1 pound ground beef or lamb
- 1 cup carrots, diced
- 1 cup peas
- 1 tablespoon garlic-infused oil
- 2 cups mashed potatoes (made with lactose-free milk)
- 2 cups beef broth (low FODMAP)
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat garlic-infused oil over medium heat. Add ground beef or lamb and cook until browned.
- Stir in the diced carrots and peas. Add tomato paste and beef broth, seasoning with salt and pepper. Simmer for 5-10 minutes.
- Pour the meat and veggies mixture into a baking dish, spreading evenly.
- Spread the mashed potatoes evenly on top, creating a textured surface.
- Bake for 25-30 minutes, until the top is golden brown and the filling is bubbly.
- Garnish with fresh herbs if desired and serve.
Notes
Serve with a green salad or steamed green beans. Can be frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg