Gluten Free Shepherd's Pie

500g lamb mince
1 tsp olive oil
2 garlic cloves, crushed
1 small onion, mince
1 small carrot, minced
1 tsp tomato puree
250ml beef stock
Salt and pepper
1/2 tsp parsley
1/2 tsp Thyme
1/2 tsp rosemary
1lb potatoes, peeled, boiled and mashed with rice milk and olive oil spread

1. Heat pan with oil and saute lamb mince on high heat.
2. Add onions, carrots and garlic, season with salt and pepper and cooking, stirring for further 5 minutes.
3. Add tomato puree. Stir well so ensure it is mixed in properly.
4. Add beef stock, parsley, thyme, rosemary, stir well then cook for 10 - 15 minutes.
5. Preheat oven to 220C/425F/Gas mark 7.
6. Place meat in dish and cover with mashed potato.
7. Cook in oven for 10 minutes and serve.

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Contact Heidi for more details on glutenzone@gmail.com or call 085 7330038.