Shepherd's Pie

ingredients
2  2½  Tbsp olive oil 36 g 1.3 oz
8 spring onions, green tops only, finely chopped 16 g 0.6 oz
Lean beef mince 500 g 17.6 oz
4 carrots, sliced lengthways and cut into slices 300 g 10.6 oz
1 zucchini, sliced lengthways and cut into slices 200 g 7.1 oz
Whole, peeled, Roma tomatoes, canned 400 g 14.1 oz
2 bay leaves 2 g 0.1 oz
4  5⅓  Tbsp tomato paste 54 g 1.9 oz
4  5⅓  Tbsp Worcestershire sauce 84 g 3 oz
½ bunch thyme leaves 8 g 0.3 oz
Low FODMAP chicken stock 400 g 14.1 oz
1 green capsicum, deseeded 270 g 9.5 oz
Salt and pepper, to taste
8 Waxy potatoes (try Pontiac), sliced 1000 g 35 oz
Lactose free milk 600 g 21.2 oz
Lactose free cream 100 g 3.5 oz
4  5⅓  Tbsp pecorino Cheese 54 g 1.9 oz

Method

1. Preheat an oven at 180°C/356°F. In a large pan heat a little olive oil. Add in the spring onions and stir for 2 minutes.

2. Add in the beef and brown whilst stirring.

3. Add in the carrots, zucchini and tomatoes and stir through. Then add the bay leaves, tomato paste, Worcestershire sauce, thyme and stock.

4. Chargrill the capsicum and dice. Add to the meat. Cook sauce on a low simmer until it thickens and becomes a richer colour. Season with salt and pepper.

5. Place potatoes in layers in a baking dish. Mix the milk and cream together, season and pour over the potatoes. Bake until the potatoes are soft.

6. To assemble, use a lightly-greased, oven-proof dish and place a layer of mince on the bottom. Top with the potatoes. Sprinkle with pecorino. Bake until the cheese is melted and the dish is hot through.

Nutrition Information (per serve)
Energy	3022 Kj / 722 cal
Protein	53.00g
Carbohydrates	53.00g
Sugar	19.00g
Total Fat	30.00g
Saturated Fat	12.40g
Fibre	13.00g