Description
A cozy, tummy-friendly version of a British classic, this Low FODMAP Cottage Pie brings all the rich, comforting flavors without the digestive worries.
Ingredients
Scale
- 1 pound lean ground beef
- 2 medium carrots, diced
- 1 small zucchini, diced
- 2 tablespoons fresh or dried chives
- 2 tablespoons garlic-infused olive oil
- 2 tablespoons tomato paste
- 1 cup low FODMAP beef broth
- 1 tablespoon FODMAP-friendly Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 tablespoons lactose-free butter
- 1/4 cup lactose-free milk
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
- Heat garlic-infused olive oil in a skillet over medium heat. Sauté carrots and zucchini for 5 minutes.
- Add ground beef, breaking it up and browning it completely.
- Stir in tomato paste, chives, thyme, Worcestershire sauce, and beef broth. Simmer for 10 minutes.
- Boil potatoes until tender, about 15 minutes. Drain and mash with butter and milk. Season with salt.
- Layer the meat mixture in the baking dish, then top with mashed potatoes, spreading evenly.
- Bake for 20–25 minutes, or until the top is slightly golden and filling is bubbling.
- Optional: Broil for 2–3 minutes to crisp the top. Let rest 5 minutes before serving.
Notes
- Use waxy potatoes for a creamier mash.
- Chill leftovers before freezing to help maintain structure.
- Garnish with fresh chives or parsley for color.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg