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4.91 from 11 votes

Slow Cooker Shepherd's Pie

A real family favourite made with minced lamb or leftover roast lamb, it can easily be made suitable for Slimming World too
Course Main Course
Cuisine Slow Cooker
Keyword lamb recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 4 servings
Calories 578
Author Lucy Allen | BakingQueen74

Ingredients

  • 500 g fresh lamb mince or leftover roast lamb if you have it
  • 1 onion chopped
  • 2 large carrots diced
  • 100 ml chicken stock or beef/lamb if you have it
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • 400 g peas fresh, frozen or tinned
  • Salt and pepper
  • Enough potatoes to top your dish I used 3 large baking potatoes
  • Splash of milk
  • Knob of butter

Instructions

  • 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 shepherd's pie filling in the slow cooker.
  • Cook for 1-2 hours more on low.
  • Brown the top of the shepherd's pie under the grill for approx 20 minutes.
  • Serve the shepherd's pie straight from the slow cooker pot.

Notes

Easily adapted for Slimming World

Nutrition

Calories: 578kcal | Carbohydrates: 35g | Protein: 29g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 326mg | Potassium: 1248mg | Fiber: 8g | Sugar: 4g | Vitamin A: 14835IU | Vitamin C: 30.9mg | Calcium: 121mg | Iron: 7.7mg