Lactose and Gluten Free
680 grams mince (Ground beef)
1 onion, chopped finely
1 celery stalk
2 teaspoons dried thyme or oregano
1 tablespoon tomato paste
2 cups gluten free chicken stock
1 tablespoon gluten free soy sauce or tamari.
1-2 teaspoons dairy free spread
1 cup frozen vegetables that include carrot, corn, thawed
2 tablespoons gluten free cornflour + water to make a paste
4-5 potatoes, peeled, boiled and drained
1/3 cup of your lactose free milk
*Optional: 2 teaspoons honey mustard and lactose free cheese.
For the Filling:
In fry pan over medium heat, cook mince and onion until mince is no longer pink and onion softened.
Add celery, thyme or oregano, and cook for 5 minutes.
Add cornflour paste, tomato paste, stirring to combine, and cook for 1 minute.
Add chicken stock, soy sauce and pepper.
Cover and simmer covered for 6-8 minutes, until sauce has thickened.
Add frozen vegetables and heat through.
Transfer mixture to a large baking dish.
For the Mashed Potato:
Mash potato with potato masher.
Add dairy free spread, lactose free milk, pepper (and honey mustard if adding) and stir to combine.
Spread potato in a layer over the beef mixture, (add lactose free cheese if adding).
Cook in oven until top has browned.