Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.