Description
A comforting, gut-friendly twist on the classic cottage pie. Made with low FODMAP ingredients like garlic-infused oil, green onion tops, and creamy lactose-free mashed potatoes, this dish brings all the cozy flavors without the discomfort.
Ingredients
Scale
- 500g ground beef
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1/2 cup chopped green onion tops
- 2 tbsp garlic-infused olive oil
- 1 tbsp tomato paste
- 1 tbsp FODMAP-friendly Worcestershire sauce
- 1 cup low FODMAP beef broth
- 1 tsp dried thyme
- Salt and pepper, to taste
- 4 large Yukon Gold potatoes, peeled and cubed
- 1/3 cup lactose-free milk
- 2 tbsp lactose-free butter
- Chopped chives (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat garlic-infused oil over medium heat. Add carrots and zucchini and sauté for 5 minutes.
- Add ground beef and cook until browned. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Pour in beef broth and let the mixture simmer for 15 minutes.
- Meanwhile, boil the potatoes until tender. Drain and mash with lactose-free milk and butter. Season with salt and pepper.
- Transfer meat mixture into a baking dish. Spread mashed potatoes over the top and texture with a fork.
- Bake for 20–25 minutes or until the top is golden and filling is bubbly.
- Top with chopped chives if desired and serve hot.
Notes
- Use Yukon Gold potatoes for creamier mashed topping.
- Rough up the mash with a fork before baking for crisp texture.
- Double the recipe and freeze half for later.
- Broil the last 2 minutes for extra crisp on top.