ELIM SHEPHERD’S PIE GF DF Low

Gluten Free, Dairy Free, Low Salicylate

Ingredients

500g mince
½ leek finely chopped
1 clove garlic
½ choko pureed (precooked to soften before pureeing) OR ½ cup homemade stock
2 celery sticks diced
½ cup choko or pear chutney (P35 & 49 in booklet)
Canola/Rice/Sunflower or Safflower oil
Salt to taste
4 large potatoes
~3 tbsp soy/rice/potato milk or homemade stock
1 tblsp Nuttalex

Method

Preheat the oven to 1800C
Grease with allowed oil a lasagne cooking dish. Roughly 35cmx 25cm

Meat

Heat a fry pan and add the oil
Brown the mince with the garlic and leek
Add the pureed choko (or stock), celery (or vegetable you choose), chutney and salt
Cook until vegetables have softened.

Potatoes

Peel the potatoes and cut into 2 cm pieces
Boil, steam or microwave them until soft
Mash with the milk alternative or stock, Nuttalex and salt

Layering

Cover the bottom of the dish with the meat mixture
Cover this with the mashed potato
Bake in the oven for 30-40 minutes.
Cook on a high rack in the oven until the potato browns

Tip: To increase your vegetables intake…grate or finely slice allowed vegetables and mix them into the meat mixture

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods