Who doesn’t like a hearty pie? And how come we’ve never thought of this before!? This recipe is a hidden gem and we recommend checking out the full story.
Ingredients (serves 6)
- 500g lean beef/lamb mince
- ½ a leek (green part only)
- 1 TBSP gluten free flour i.e. cornflour
- 300ml low FODMAP beef chicken or vegetable stock
- Few shakes of Worcestershire sauce
- 240g tinned lentils rinsed (if using dried lentils, the portion should be smaller, 23g a portion)
- Optional: 1-2 carrots and parsnips, finely diced
- Salt & black pepper, freshly ground
- 800g potatoes washed, in skin
- 3 carrots, grated
- 2 tbsp olive oil
- 40g Cheddar, grated
- Olive oil for frying
Instructions
- Preheat the oven to fan 170 degrees C.
- Heat a large ovenproof skillet until hot and drizzle with little oil. Add the mince and chopped green part of the leek, as well as diced carrot and parsnip. Cook for 5 minutes over a high heat, stirring the mince to break up.
- Add the cornflour, followed by the stock and stir. Season with black pepper and few shakes of Worcestershire sauce. Cover, simmer gently for 15 minutes and then stir in the tinned lentils and cook for a few minutes, until warmed through.
- In the meantime, in preparation for the topping, boil the potatoes in the skin for 12 minutes.
- Heat a separate non stick pan and drizzle with oil. Add the grated carrots and stir fry for 3-4 minutes until softened. Remove into a mixing bowl.
- Drain the potatoes and cover them with cold water, cooling for 2 minutes. Drain again and peel off the skins. Grate on a coarse grater and add to the carrots, then mix together.
- Spoon the potato and carrot mixture on top of the mince and veg mix. Bake for 40 minutes or until the top of the pie is golden and crisp. Add grated cheese on top for the last 5 minutes of cooking.
*The original recipe can be found here.