Slow Cooker Shepherd's Pie

• Meat

  • 500 g Lamb mince, fresh

• Produce

  • 2 Carrots, large
  • 1 Enough potatoes to top your dish
  • 1 Onion
  • 400 g Tinned peas

• Canned Goods

  • 100 ml Chicken stock
  • 2 tbsp Tomato puree

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 Knob Butter
  • 1 Splash Milk

Found on bakingqueen74.co.uk

Description

Directions

• Brown the onion. If using fresh mince, brown the lamb mince at the same time.
• Add the onion and browned mince to the slow cooker with the carrots and peas.
• Pour in the stock, Worcestershire sauce and tomato puree, and season.
• Cook on low for 5 hrs or until the carrots are tender.
• Half an hour before the end of the five hours, peel and chop the potatoes and simmer them for 20 mins approx until tender.
• Mash the potatoes in the saucepan with the milk and butter.
• Spoon the mash on top of the shepherds pie filling in the slow cooker.
• Cook for 1-2 hours more on low.
• Brown the top of the shepherds pie under the grill for approx 20 minutes.
• Serve the shepherds pie straight from the slow cooker pot.