Slow cooker shepherd’s pie
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Slow cooker shepherd’s pie

By BBC Good Food team

Slow-cook shepherd’s pie and you’ll be rewarded with succulent mince. This recipe is also low-fat and low-calorie with three of your five-a-day

  • Prep:1 hrs
    Cook:5 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 438
  • fat 10g
  • saturates 4g
  • carbs 57g
  • sugars 12g
  • fibre 11g
  • protein 23g
  • salt 0.39g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3-4 thyme sprigs
  • 2 carrots, finely diced
  • 250g lean (10%) mince lamb or beef
  • 1 tbsp plain flour
  • 1 tbsp tomato purée
  • 400g can lentils, or white beans
  • 1 tsp Worcestershire sauce
  • 650g potatoes, peeled and cut into chunks
  • 250g sweet potatoes, peeled and cut into chunks
  • 2 tbsp half-fat crème fraîche

Method

  1. Heat the slow cooker if necessary. Heat the oil in a large frying pan. Tip the onions and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together, stirring occasionally until the vegetables start to brown. Stir in the mince and fry for 1-2 mins until no longer pink. Stir in the flour then cook for another 1-2 mins. Stir in the tomato purée and lentils and season with pepper and the Worcestershire sauce, adding a splash of water if you think the mixture is too dry. Scrape everything into the slow cooker.

  2. Meanwhile cook both lots of potatoes in simmering water for 12-13 minutes or until they are cooked through. Drain well and then mash with the crème fraîche. Spoon this on top of the mince mixture and cook on Low for 5 hours - the mixture should be bubbling at the sides when it is ready. Crisp up the potato topping under the grill if you like.

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