Slow cooker shepherd’s pie

Prep:1 hr Cook:5 hrs
Serves 4


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

For the topping

650g potatoes, peeled and cut into chunks
250g sweet potatoes, peeled and cut into chunks
2 tbsp half-fat crème fraîche



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


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.