Fody's Low FODMAP Shepherd’s Pie

Shepherd’s Pie Filling: Position rack in middle of oven. Preheat oven to 375F/190C. Coat the inside of a 3-quart (2.8 L) ovenproof casserole dish with nonstick spray; set aside.

Heat a large skillet over low-medium heat. Add Fody Garlic-Infused Olive Oil or Shallot Infused Olive Oil until it is shimmering, then add leeks, scallions, carrots, parsnips and green beans and sauté, stirring often, for about 10 minutes or until vegetables are crisp tender. Drain in a colander and set aside in a large mixing bowl.

Place skillet back on stove (no need to clean it), add the lamb to the skillet, breaking it up with a wooden spoon. Cook over medium heat, stirring the lamb often, until browned, about 4 minutes. Drain in colander, add lamb back to pan and stir in tomato paste, Worcestershire sauce and Fody Lemon & Herb Seasoning and cook for about 1 minute for flavors to meld. Scrape lamb into mixing bowl with vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Scrape mixture into prepared pan.

Double Mashed Potato Topping: Place both types of potatoes in a large pot and cover with water. Bring water to a boil and cook potatoes until tender, about 15 to 20 minutes. Drain well and return potatoes to pot. Add butter and start to mash with a hand-held potato masher. Slowly add enough milk to create a nice thick but smooth texture. Season to taste with salt and pepper. Spread the mashed potatoes evenly over the lamb filling, covering it edge to edge.

Bake for about 30 minutes or until the mashed potatoes are a bit browned here and there and filling is hot. If you want to brown the potatoes further, you can run the casserole under a broiler for a few minutes. Serve while nice and hot.