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
Servings 4 servings
Calories 578kcal
Equipment
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.1 onion, 500 g fresh lamb mince
- Add the onion and browned mince to the slow cooker with the carrots and peas.2 large carrots, 400 g peas
- Pour in the stock, Worcestershire sauce and tomato puree, and season.100 ml chicken stock, 1 tbsp Worcestershire sauce, 2 tbsp tomato puree, Salt and pepper
- 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.Enough potatoes to top your dish
- Mash the potatoes in the saucepan with the milk and butter.Splash of milk, Knob of 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